Gajar Ka Halwa | Carrot Halwa Recipe | Dessert Favourites

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk reduces calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener with less processing.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique taste.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds provide crunch and are often more affordable.

Peel the carrots and cut off the tops and bottoms.

Grate the carrots using a thick grater until you have 5 cups of grated carrots.

In a heated pot, add 2 tablespoons of ghee.

Add 5 crushed cardamom pods and a few strands of saffron to the ghee and mix lightly.

Pour in 6 cups (1.5 liters) of full-fat milk and stir to combine.

Allow the milk to simmer for a while.

Once the milk starts simmering, add the grated carrots and stir to combine.

Cook on medium heat until the milk begins to thicken, stirring occasionally.

Allow the milk to thicken for about 1.5 hours until it turns into Mawa.

Add 1 cup and 2 tablespoons of sugar and a pinch of salt, then mix well.

Cook on low flame for another 10 to 15 minutes until the sugar is absorbed and the mixture thickens.

In a heated skillet, add 1/4 cup of ghee for frying the dry fruits.

Add 5 silvered almonds and 5 coarsely chopped cashew nuts to the skillet and fry until golden brown.

Toss in 2 tablespoons of golden raisins and mix quickly.

Add the fried dry fruits to the carrot mixture along with 1 tablespoon of slivered pistachios and mix well.

Cook for about 10 minutes, then add a few more strands of saffron and cook for an additional 5 minutes.

Spoon the Gajar Ka Halwa into serving bowls while warm.

Garnish with slivers of almonds, pistachios, and edible silver leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens