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Desserts

Carrot Halwa (Gajar Halwa)

A family recipe since June 2008

A warm, richly spiced carrot pudding made with milk, ghee, and nuts—comforting on its own or dressed up for special occasions. This simple method yields a silky, deeply flavored halwa you'll be proud to serve.

70 min total6 servings

Ingredients

  • Carrots - 1 lb
  • Sugar - 3 cup
  • Ghee - 3 tbsp
  • Milk - 1/2 l
  • Cardamom powder - 1/4 tsp
  • Raisins - 6 whole
  • Cashews - 5 whole
  • Water - 1 cup
  • Almonds, for garnish

Instructions

  1. 1Peel and grate the carrots and set them aside so they are ready to cook.
  2. 2Bring the water to a boil in a large heavy-bottomed pan, then add the grated carrots and cook for 5-7 minutes to soften them slightly.
  3. 3Pour in the milk and continue to cook on low flame for more than half an hour, stirring occasionally, until the mixture thickens and the liquid reduces.
  4. 4Stir in the sugar, mix well, and cook until all the sugar and milk have been absorbed into the carrots.
  5. 5While the halwa is reducing, warm the ghee in a small skillet and fry the raisins until they puff and the cashews until they turn golden; remove from the heat.
  6. 6Add the ghee to the halwa and simmer for 2-3 minutes to develop a glossy finish, then fold in the fried raisins and cashews and mix well.
  7. 7Grate or chop the almonds and sprinkle them over the halwa for garnish.
  8. 8Serve hot or cold according to your preference.

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