Gajar ka Halwa

Gajar ka halwa is a carrot-based sweet dessert pudding from the Indian subcontinent, also known as gajorer halua, gajrela, gajar pak, and carrot halwa. It's made by putting grated carrots in a pot with a particular amount of water, milk, sugar, and cardamom, then cooking it while constantly stirring. It's always garnished with almonds and pistachios. Ghee, a form of clarified butter from the Indian subcontinent, is used to sauté the nuts and other ingredients.

The dessert is traditionally consumed during all Indian festivals, especially Diwali, Holi, Eid al-Fitr, and Raksha Bandhan. During the winter, it is served hot.

Prep Time- 15mins

Cooking Time- 45mins

Serving- 8

Ingredients

1. Red Carrot (Gajar)- 500gm

2. Milk- 750ml

3. Jaggery- 150gm

4. Raisin- 50gm

5. Ghee- 4tbsp

6. Cashew nut- 50gm

7. Almond Flex- 50gm

8. Khoya- 50gm

9. Green Cardamom Powder- 1/2 tsp

Method of Cooking:

1. At first properly wash carrot.

2. Peel the carrot skin and grind it finely. Set aside for now. Delhi carrot is traditionally used to make halwa.

3. Take a another kadai and add milk 750ml.

4. Give good stair in high heat.

5. Add 150gm jaggery in milk and boil the milk for 10minutes.

6. Then add grated carrot in the milk and cook in medium heat.

7. Add 50gm of raisin.

8. Heat 4tbsp ghee in a pan and fry 50gm cashews and 50gm almonds.

9. Add fried nuts in the Halwa and cook it in low heat.

10. Add 50gm of Khoya.

11. Now turn off the flame and add 1/2tsp of Green Cardamom Powder, mix thoroughly to ensure that all is well combined.

12. Finally, serve chilled or warm gajar ka halwa or carrot halwa.