Gajar Ka Halwa Recipe - Restaurant Style

Step 1: Grate the Carrots

Start by grating 2 kilograms of fresh red carrots using a grater. Ensure they are finely grated for a smooth halwa texture.

Step 2: Sauté Carrots in Ghee

Heat 1 big spoon of desi ghee in a large, heavy-bottomed pan or kadai. Once the ghee is melted, add the grated carrots. Sauté the carrots for 15 to 20 minutes, stirring continuously, until they soften and their raw smell disappears, and most of their moisture has evaporated.

Step 3: Add First Batch of Sugar

Add 2 bowls of white sugar to the sautéed carrots. Mix well. The sugar will start to melt and release more moisture, creating a syrupy consistency. Continue stirring until the sugar is fully dissolved and combined.

Step 4: Add Milk and Second Batch of Sugar

Pour in 0.5 liter of milk and add another 0.5 bowl of white sugar. Stir everything together. Let the mixture come to a boil, then reduce the heat to medium-low. Cook for approximately 60 minutes, stirring occasionally, allowing the milk to be absorbed and the halwa to thicken.

Step 5: Incorporate Ghee and Khoya

Once the milk has mostly evaporated and the halwa has thickened, add another 1 big spoon of desi ghee and 250 grams of khoya. Mix these ingredients thoroughly into the halwa until they are well combined and the khoya melts into the mixture.

Step 6: Add Cardamom for Flavor

Add the crushed cardamom (elaichi) to the halwa. Stir well to distribute the aromatic spice evenly throughout the dish.

Step 7: Cook Until Dry and Rich

Continue cooking the halwa for another 15 to 20 minutes, stirring frequently. This step is crucial to dry out any remaining moisture and allow the halwa to achieve a rich, lachhedar (thread-like) texture, indicating it's perfectly cooked.

Step 8: Add Dry Fruits

Add the chopped dry fruits (cashews and almonds) to the halwa. Mix them in gently. Reserve some for garnishing.

Step 9: Serve and Garnish

Transfer the hot Gajar Ka Halwa to a serving bowl. Garnish generously with additional crumbled khoya, chopped cashews, and almonds. Serve warm and enjoy this delicious homemade dessert.

• Stir the halwa continuously to prevent it from sticking to the bottom of the pan and burning.

• Cook until all the moisture from the carrots and milk has evaporated for a rich, dry consistency.

• Adjust sugar quantity according to your preference, as carrots also have natural sweetness.

• Add a pinch of saffron soaked in warm milk for an enhanced flavor and color.

• Serve warm with a scoop of vanilla ice cream or rabri for an indulgent treat.

• Experiment with different dry fruits like pistachios or walnuts for varied textures and flavors.