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Carrot Halwa Gajar Halwa

PREP TIME: 15 min

COOK TIME: 45 min

TOTAL TIME: 1 h

YIELD: 2 cups

DIFFICULTY: easy

RECIPE TYPE: Dessert

Ingredients:

Fresh Carrots shredded 4 cups

Milk 3 cups (whole milk gives


richness, but you can use reduced fat
too)

Sugar 1 cup

Ghee (clarified butter) 8 tbsp.


(approximately 1/2 cup)

Cashew nuts 10

Cardamom pods (elachi / elakkai) 1


(or 1/8 tsp. cardamom powder)

How to make Carrot Halwa with Step by Step pictures


Step 1.
Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate. I
measured the carrots loosely but heaped.
Step 2.
Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed

vessel so that the carrots get cooked fast and uniform. This way you can save gas,
time and energy. I did not have a wide-mouthed vessel. Used my pressure
cooker]. Add 4 tbsp. ghee.
Step 3.
Add the shredded carrots into the ghee and mix well.
Step 4.
Fry until the carrots turn pale. Compare picture above and below. Do you see the color
difference in the carrots? Carrots have turned pale which means they wont have raw
smell. Youll now feel a kind of sweet smell from the carrots. This process takes around
10 minutes. Add the milk.

Step 5.
I used 3 cups of milk. i.e. enough milk to submerge the carrots so that they get
cooked well in the milk. Allow the milk to boil. Takes 5 minutes.
Step 6.
Let the carrots get cooked well in the milk. The carrots should drink in all the milk.
This will take 20-30 minutes. Stir the content from time to time to prevent
scorching. [Duration will sure come down if you use a wide wok. btw, is anybody
looking at my scorched vessel? Ive to get non-stick set <note to the husband>]
Step 7.
Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame
to Medium. Once sugar is added, the content tends to liquefy (picture in the right).
Need not alarm. Stir at regular intervals. We need to wait until the mixture turns thick.
This will take around 10-15 minutes. Meanwhile work on Step 8 and 9.
Step 8.
Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the
cashews turn golden, turn off stove and remove the cashews from wok.
Step 9.
I like to have my cashews broken. If you prefer to have it whole, please do. Remove
seeds from one cardamom pod and powder it. [I powder it by placing the seeds in a
tumbler and pound it hard with roti roller pin. If you have readymade cardamom
powder use 1/4 tsp.]
Step 10.
So where were we? Yeah, we were waiting for the sugar to get thick. See, the carrot
mixture became thick. Now, add the remaining ghee/clarified butter (4 tbsp.)

Step 11.
Add the roasted cashews and powdered cardamom. Mix them well.
Step 12.
Cook the halwa stirring occasionally until the added ghee separates out. This takes 10
more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding
ghee should be enough. The right consistency is when you mix the mixture, it should
stir together forming a mass.]

Serve the Carrot Halwa hot, preferably warm. [Once the Halwa reaches room
temperature pack them in a container and you can refrigerate. I had them for a week.
Hey, take time to read the tips on garnishing and serving below.]