Gond Gajar Halwa | Special Gajar Ka Gond Wala Halwa | Carrot And Resin Gum Halwa

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery adds a rich, caramel taste.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is a dairy-free alternative with a distinct flavor.

cashews

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide a similar crunch and are nut-free.

Start by introducing the dish and ingredients needed for Gond Gajar Halwa.

Take 1 pound of khoya and set it aside for later use.

Measure out 1/2 cup of milk and set it aside.

Take 1 liter of milk for the halwa.

Use 4 tablespoons of ghee for frying the gond and for cooking the halwa.

Add 1/2 teaspoon of cardamom powder for flavoring.

Prepare 5 tablespoons of crushed jaggery as a sweetener.

Use 4 tablespoons of gond (resin gum), ensuring it is finely crushed if it is coarse.

Grate 1 kg of carrots using a coarse grater and set aside.

In a large kadhai, add 1 tablespoon of ghee and heat it up.

Add the grated carrots to the kadhai and sauté on low flame for 3-4 minutes to enhance color and flavor.

After 3-4 minutes, add the 1 liter of milk to the kadhai with the sautéed carrots.

Allow the mixture to cook on medium flame without stirring too much.

In a separate frying pan, heat 4 tablespoons of ghee on medium flame to fry the gond.

Add the gond to the hot ghee and fry until it puffs up, then remove it to a plate.

Fry the chopped almonds in the same pan, keeping the flame low, and do not fry the walnuts.

After frying the gond and almonds, set them aside.

In the same frying pan, use the remaining ghee to sauté the khoya for 2-3 minutes on low flame until slightly toasted.

Add half of the fried gond to the khoya along with 1 tablespoon of jaggery and a pinch of cardamom powder.

Stir and cook for 1-2 minutes, then add the milk from the kadhai to the khoya mixture.

Stir continuously on low flame until the jaggery melts and the mixture thickens.

Once the mixture thickens, set it aside to cool slightly.

Return to the kadhai with the carrots and add 4 tablespoons of jaggery and the remaining gond.

Mix well and cook on medium flame for 2-5 minutes until the moisture reduces.

Once the halwa is cooked and no moisture remains, transfer it to a tray.

Spread the halwa evenly in the tray and top it with the prepared khoya mixture.

Garnish with the fried dry fruits on top.

Allow the halwa to cool down before cutting into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens