It is such a simple easy Indian sweet with fresh carrots and milk for an after meal treat. Gajar halwa is usually made across India on Diwali, Sankranti, Holi festivals and for other family celebrations.
It is surprising that this dessert could taste so heavenly with just handful of ingredients. There could be nothing more satisfactory than a bowl of hot carrot halwa on a cold winter day, it takes me back to the days when my mom used to make it for the Diwali evenings 🙂
To make this ,you can use a pressure cooker or a microwave. Today I’m making it in a traditional way , as it tastes exactly the way me and my family likes it.
- 4.5-5 cups of grated carrots / gajar (7 – 8 Big juicy carrots )
- 5 cups of dairy organic milk
- 12 – 13 tbsp unrefined cane sugar or regular sugar
- 5 tbsp Ghee / clarified butter
- ¼ cup Raisins / kishamish
- 10-15 Cashews / kaju
- ½ tsp Green cardamom powder (4 – 5 Elaichi)
- A pinch of saffron / kesar (optional)
- Grate the carrots, set it aside.
- In a pan add 1 tbsp ghee and fry the cashews. Once they golden brown , remove from heat and put it aside.
- Grind the cardamom.
- In the same pan / Kadai add milk and grated carrots and bring the mixture to a boil on a low to medium heat.
- Keep stirring from time to time , as it tends to stick to the pan. Soon the milk tends to evaporate and the mixture begins to thicken up.
- When the milk is reduced to by 75 % , add sugar and ghee and mix well.
- Once the sugar melts , add cardamom powder and continue to cook at low heat and stir occasionally.
- Once the halwa is thoroughly cooked , which takes about 30 min on low heat, add the cashews, raisins and saffron.
- Once all the mixture gets thicken up remove from heat. Gajar halwa can be served hot, warm or cold.
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Have a wonderful day !!