Gajar Ka Halwa Recipe | Halwai Style Gajar ka Halwa By cooking with Sariya

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.

Peel and wash 1 kilogram of carrots, then grate them using a grater.

In a heavy-bottomed kadhai, add the grated carrots and spread them out to dry the water.

Cook the carrots on medium flame, stirring occasionally until the color changes and water evaporates.

Add 1 liter of already boiled milk to the carrots and mix well, continuing to cook on medium flame until the milk dries up.

Prepare instant rabri by boiling 1 liter of milk and adding 1 cup of milk powder, mixing well and cooking on high flame until it thickens.

Remove the edges of 4 slices of bread and prepare crumbs, then add them to the boiling milk mixture.

Continue cooking the rabri for about 40-45 minutes until it thickens and becomes dry, then turn off the heat.

Once the rabri is ready, add sugar to taste and mix well, then set aside to cool.

In the halwa, once the milk has dried up, add 1/2 cup of ghee and mix well, adding more if needed.

Add 1/2 teaspoon of cardamom powder and 10 tablespoons of sugar, mixing thoroughly until the ghee separates from the halwa.

Incorporate 1/2 cup of homemade khoya made from milk powder, mixing well until combined.

Add boiled and peeled almonds to the halwa and mix.

Assemble the dessert in a glass dish by layering rabri and halwa alternately, topping with nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens