The Gajar ka halwa was first introduced during the Mughal period and the name originates from the Arabic word “Halwa”, which means “sweet” and it is made from carrot so that it is known as Gajar ka halwa. Gajar ka halwa is a combination of grated carrots, milk, nuts, fresh heavy cream, sugar, and khoya. Gajar halwa is very special in my house everyone loves it a lot. This recipe is my mom’s recipe, she uses in fresh Malai from milk so I used fresh cream instead of malai. It’s so creamy and carrots texture is so nice. You can refrigerate for 1 week.
Total Time: 60 minutes
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serve: 4
Ingredients:
- 1 kg carrots
- 3/4 cup sugar
- 400 ml fresh cream
- 1 cup full-fat milk
- 2 tablespoon ghee
- 1/4 teaspoon cardamom powder
- 1 tablespoon broken cashew
- 1 tablespoon pistachio slice
- 1 tablespoon almond slice
Instruction:
- Peel and grate all carrots.
- Heavy bottom pan on a medium flame add ghee and sauté carrots for 5 minutes, then add milk and heavy cream in it and let it cook for 30 minutes.
- Once carrots are cooked well and milk should have been evaporated completely then add sugar and cashews in it. Stir slightly and let it cook for 5 minutes more.
- Carrot halwa should be served dry always. So make sure that ghee should be separated completely from the carrots.
- Garnished with sliced pistachio and almond.
- And it is ready to be served!!
Serve warm…
