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Gajar ka halwa

AI-drafted · awaiting admin review

Grated red carrots slow-cooked in milk with sugar, ghee and cardamom. A winter favourite across North India and beyond.

Region: All of IndiaOccasion: Winter; weddings and festivalsTime: 1 hour 15 minServes: 6Vegetarian

Ingredients

  • 1 kg red winter carrots, washed, peeled and grated
  • 1 litre full-cream milk
  • ¾ cup sugar
  • 3 tbsp ghee
  • ½ tsp cardamom powder
  • ¼ cup chopped almonds, cashews and pistachios
  • ½ cup crumbled khoya (optional)

Method

  1. Put the grated carrots and milk in a heavy, wide pan and bring to a boil.
  2. Cook on medium heat, stirring often, until the milk has almost completely evaporated, about 40–45 minutes.
  3. Add sugar. It will melt and make the mixture wet again; keep cooking until it dries.
  4. Add ghee and cook for 8–10 minutes more, stirring, until the halwa looks glossy.
  5. Mix in khoya if using, cardamom and most of the nuts.
  6. Serve warm, topped with the remaining nuts.

History

The dish is made in winter, when red carrots are in season in the markets of North India.

Significance

A pot of gajar ka halwa is a sign of winter in many Indian homes and is a common dessert at winter weddings and festivals.

Sources