Carrot Halwa | Gajar ka Halwa
Carrot halwa is one of the most beloved Indian dessert. It is creamy and is made with grated carrot that is cooked in milk & sweetened with condensed milk.
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Ingredients
- ¼ cup Ghee (clarified butter), divided use
- 2 tbsp Cashews, chopped
- 2 tbsps Raisins
- 6 Medium Carrots, shredded or grated
- 1½ cups Milk (2% or whole milk is best)
- 1 12 oz. Can of Condensed milk
- ¼ cup Sugar (or as per taste)
- ½ tsp Ground cardamom (elaichi)
Instructions
- In a wide saute pan, heat 1tbsp ghee and add the cashews and raisins. Once the cashews are golden and raisins plump up, remove and set aside.
- In the same pan, heat the remaining ghee and the grated carrots. Saute on low flame until the carrots don't smell raw anymore, this takes about 12~15 minutes
- Slowly add the milk and bring the mixture to a gentle simmer. Cook uncovered until the milk starts to thicken and the carrots are completely tender, this will take about 15 minutes.
- Next add condensed milk and sugar. As the sugar melts the mixture will become liquidy, but as it cooks it thickens again. Cook, stirring occasionally until the mixture becomes thick, takes about 20-25 minutes.
- Add the ground cardamom and cook for couple of minutes.
- Garnish with the roasted cashews and raisins. Can be served hot, warm or chilled.
Notes
- If you don't have the time, patience or the bicep strength to grate your carrots by hand, then use the grating plate on the food processor or pulse until finely chopped.
- Taste the halwa and adjust sugar to make sure it is sweet enough for your taste.
- I have made this completely vegan a couple of times by using coconut condensed milk, unsweetened almond milk and vegan butter. It was equally decadent and delicious.
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