Gajar Ka Halwa (Carrot Halwa)
Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.
- Serves: 8 persons
- 2tablespoons sunflower seed oil
- 2pounds carrots, grated
- 1½ quarts whole milk
- 2cups white sugar
- ½cup raisins
- 1½ teaspoons ground cardamom
- 1pinch saffron threads
- 8tablespoons chopped pistachio nuts
Step 1Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
Step 2Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
Step 3Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.