Gajar Ka Halwa without Ghee or Mawa | Gajrela | बिना घी और मावा गाजर का हलवा | Chef Sanjyot Keer

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery is often cheaper and adds a unique flavor.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more budget-friendly.

Wash the carrots thoroughly.

Cut the tops and bottoms off the carrots. If the carrots are too long, cut them from the middle.

Peel the carrots well.

Grate the carrots using the larger bore of the grater.

In a heavy-bottomed wok, add 1.5 litres of full fat milk.

Boil the milk while stirring occasionally to avoid sticking.

Once the milk is boiling, add the grated carrots to the milk and stir well.

Cook while stirring occasionally until the milk thickens.

Once thickened, stir continuously until the milk reduces completely to form milk solids.

Add 150 grams of sugar and 1/4 tsp of cardamom powder to the mixture and stir until the sugar dissolves.

Continue cooking until the mixture looks shiny and ghee starts to release from it, about 15-20 minutes.

In a separate pan, heat 1 tbsp of ghee (optional) and add slivered almonds and chopped cashews, roasting them on low flame until their color changes.

Add the toasted nuts and raisins to the Gajar ka Halwa and stir well.

Plate the Gajar ka Halwa and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens