Gajar Ka Halwa – Traditional Style

Step 1: Prepare Carrots

Peel and grate 1 kg of red carrots. Ensure to discard the white or yellow core from the center of the carrots, as it can be tough. Grate them coarsely for a better texture in the halwa.

Step 2: Sauté Carrots in Ghee

Heat 3 tablespoons of ghee in a large pan or kadai. Once the ghee is slightly warm, add the grated carrots. Sauté the carrots in ghee for about 2 to 2.5 minutes on medium heat until they become slightly soft and fragrant.

Step 3: Cook Carrots in Milk

Pour 1 liter of full-fat milk into the pan with the sautéed carrots. Add a few saffron strands (about 2 pinches) for color and aroma. Mix everything well. Cook on a low to medium flame, stirring occasionally, until the milk is almost completely absorbed and the carrots are tender. This process will take approximately 25 to 30 minutes.

Step 4: Add Milk Powder

Once most of the milk has evaporated and the mixture is thick, add 1/2 cup of milk powder. Mix thoroughly, ensuring there are no lumps. If any lumps form, break them with your spatula.

Step 5: Add Sugar and Cardamom

Add 1 cup of sugar and 1 teaspoon of cardamom powder to the halwa. Mix well. The sugar will release moisture, making the halwa watery again. Continue cooking on low to medium flame, stirring constantly, until the sugar melts and the released moisture evaporates completely and the halwa thickens.

Step 6: Incorporate Dry Fruits

Add chopped almonds, cashews, and pistachios (approximately 1/4 cup of each) to the halwa. Mix them well into the halwa.

Step 7: Finish with Ghee

Add an additional 1 tablespoon of ghee to the halwa. Mix it in thoroughly. Continue cooking for a few more minutes until the ghee is fully incorporated, and the halwa becomes dry and starts leaving the sides of the pan. (Optional: You can also add unsweetened khoya at this stage for extra richness).

Step 8: Serve Gajar Ka Halwa

The Gajar Ka Halwa is now ready. Serve it warm, garnished with more chopped pistachios and almonds. It can also be enjoyed chilled.

• Discard the white/yellow core of the carrots for better texture and flavor.

• Grate carrots coarsely for a fibrous texture in the halwa, avoiding a paste-like consistency.

• Use full-fat milk for a richer and creamier halwa, especially if not using khoya.

• Stir continuously after adding milk powder and sugar to prevent lumps and sticking.

• Adding a tablespoon of ghee at the very end enhances the flavor and texture significantly.

• You can add unsweetened khoya (milk solids) along with the final tablespoon of ghee for an even richer taste.

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