Gajar ka halwa is a delightful and traditional Indian dessert made from grated carrots, milk, sugar, ghee (clarified butter), and nuts. It’s cooked slowly until the carrots are tender, the milk is reduced, and the mixture thickens. The aroma of cardamom and the richness of nuts like almonds, cashews, and sometimes raisins add a lovely flavor to it. It’s often garnished with more nuts before serving. The process takes time, but the result is absolutely worth it! Have you ever tried making it or perhaps tasted it at a restaurant?
Here’s a detailed recipe for making gajar ka halwa:
Ingredients:
- 1 kg (2.2 lbs) fresh carrots, grated
- 1 liter (4 cups) full-fat milk
- 1 cup sugar (adjust to taste)
- 1/4 cup ghee (clarified butter)
- 1/2 teaspoon cardamom powder
- Assorted nuts (almonds, cashews, pistachios) – chopped, for garnish
- Raisins (optional)
Instructions:
- Preparation:
- Wash, peel, and grate the carrots using a grater. Keep aside.
- Heat the milk in a heavy-bottomed pan on medium heat. Once it starts boiling, reduce the heat and let it simmer.
- Cooking the Carrots:
- In a separate heavy-bottomed pan or kadai, melt the ghee on medium heat.
- Add the grated carrots to the pan and sauté them in ghee for about 5-7 minutes, stirring continuously.
- Simmering with Milk:
- Add the sautéed carrots to the simmering milk. Stir well.
- Cook on low to medium heat, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.
- Reducing the Mixture:
- Allow the mixture to cook until the carrots are soft and most of the milk has evaporated, leaving a thick consistency. This can take around 45 minutes to an hour.
- Adding Sugar and Flavor:
- Once the mixture has thickened, add sugar and cardamom powder. Mix well.
- Continue cooking on low heat until the sugar is fully dissolved and the halwa reaches a slightly thicker consistency.
- Garnishing:
- In a separate small pan, lightly roast the assorted nuts in a teaspoon of ghee until they turn golden brown. Keep them aside for garnishing.
- Optionally, you can also add raisins to the halwa for added sweetness.
- Finishing Touch:
- Once the halwa reaches the desired consistency and the sugar is well incorporated, turn off the heat.
- Garnish the gajar ka halwa with the roasted nuts and serve it warm or at room temperature.
Remember, the key to a good gajar ka halwa is patience! Slow cooking allows the flavors to meld together beautifully. Enjoy this delightful dessert with family and friends.
