Gajar Ka Halwa - Halwai Style

Step 1: Prepare Carrots

Wash, peel, and trim 1 kg of red carrots. Grate them using the coarser side of a grater.

Step 2: Sauté Carrots

Grease a heavy-bottomed steel kadhai with a small amount of ghee. Add the grated carrots and stir on medium flame for 3-4 minutes until their volume reduces slightly.

Step 3: Cook Carrots with Sugar

Cover the kadhai and cook the carrots on low flame, stirring occasionally, until they soften. Then, add 1/2 cup of sugar to the softened carrots. Stir well and cover again. Cook on low flame for 12-15 minutes until the carrots are fully cooked and the sugar syrup has reduced.

Step 4: Roast Carrots with Ghee

Add 1.5 tablespoons of ghee to the cooked carrots. Roast on medium-low flame for 3-4 minutes until the carrots become glossy and the ghee separates. Add half of the cardamom powder (approx. 1/4 tsp) and mix well. Set aside.

Step 5: Prepare Granular Mawa

Pour 1.5 liters of full cream milk into another heavy-bottomed kadhai. Place on high flame and stir continuously until the milk comes to a boil. Once the milk boils and reduces slightly, add a tiny pinch of citric acid (dry lemon juice powder) dissolved in a little water. Continue stirring on high flame, scraping down the sides, until it thickens and becomes granular, reaching a flowy mawa consistency. Reduce heat to low when it starts to thicken significantly. Reserve about 4 tablespoons of the prepared granular mawa for topping.

Step 6: Combine Halwa Ingredients

Return the roasted carrots to low heat. Add the remaining granular mawa (except the reserved portion) to the carrots and mix thoroughly. Add chopped almonds, cashews, and pistachios to the halwa and mix. Add the remaining cardamom powder and the saffron-infused milk to the halwa. Mix until well combined. Do not over-dry the halwa.

Step 7: Prepare Smooth Rabri Topping

Take about 100g of grated smooth mawa in a pan. Add 1/4 cup milk and 1-2 teaspoons of sugar. Cook on low flame, stirring constantly, until it forms a thin, smooth rabri consistency.

Step 8: Assemble and Garnish

Transfer the prepared Gajar Ka Halwa into a serving dish. Spread the smooth rabri topping evenly over the halwa. Garnish with chopped pistachios, almonds, and silver leaf (chandi vark). Serve warm.

• Use red winter carrots for the best color and flavor.

• Peel carrots to remove any dirt and enhance the bright color of the halwa.

• Use a heavy-bottomed pan or kadhai for cooking carrots and making mawa to prevent sticking and burning.

• Stir the milk continuously while making mawa, especially on high heat, to prevent it from sticking to the bottom.

• Add only a tiny pinch of citric acid (dry lemon juice powder) to the milk for granular mawa; too much will turn it into kalakand.

• Do not over-dry the halwa after adding mawa for a moist and melt-in-your-mouth texture.

• Cooked carrots and prepared mawa can be made in advance and stored in the fridge for 3-4 days to save time.

• For a healthier option, jaggery can be used instead of sugar (though not recommended for this specific halwai style).

• Adjust the quantity and type of dry fruits according to your preference.