Gajar Halwa | Gajar no Halvo - The Whisk Addict

Gajar Halwa | Gajar no Halvo

Gajar no Halvo is a decadent Indian Carrot Pudding, perfumed with sweet notes of freshly ground cardamom. Gajar Halwa is a must during winter

5 from 2 votes

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Course: Dessert

Cuisine: Indian

Diet: Hindu

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: Servings

Calories: 359kcal

Author: Aayushi Patel

Wash and Peel the carrots. Now using a grater attachment in your food processor grate the carrots. If you don't have a food processor, grate the carrots using a grater.
Hand press the grated carrots to get rid of any excess water. Don't throw away the water, use it in cooking your rice or lentils, or in your smoothies. Keep it aside.
In a heavy bottom pot, on a medium low flame, add melted ghee, and next add in the nuts and raisins. Roast them until golden. Take the nuts out of the pot and put them in a separate plate.
Now to the pot, add the grated carrots. Toast them well with ghee, for carrots to absorb the nuttiness of ghee. Sauté for 2-3 minutes on a low flame.
Next add in the milk. Bring the carrots and milk to a simmer. Stir every now and then, to make sure the milk doesn't burn or stick to the pot.
When the milk reduces to about 70% add milk powder, sugar, and cardamom.
Mix well and let it simmer again until all the milk has evaporated completely. Keep stirring every 2-3 minutes to avoid burning.
Once the milk has evaporated completely, Add the toasted nuts and turn off the stove.
Garnish the halwa with slivered nuts of your choice and serve it warm, hot or cold.

Use fresh, juicy and tender carrots for the best taste to make this halwa.
This halwa stays fresh in the refrigerator for 10-12 days.
Use full fat/ whole milk only.
Do not leave the halwa unattended. The ingredients can stick to the bottom of the pot and burn.
Use nuts and dried fruits of your choice.