Prep Time : 10 mins
Cook Time: 1 hr
Total Time : 1 hr 10 mins
Cuisine : North Indian, Punjabi
Course : Desserts, Sweets
Diet : Gluten Free, Vegetarian
Difficulty Level : Easy
Servings : 6
Units : US CustomaryMetric
- 8 to 9 carrots medium, juicy, tender – 650 grams or about 4 to 4.5 cups grated carrots
- 4 cups whole milk or full fat organic milk
- 4 tablespoons Ghee (clarified butter)
- 10 to 12 tablespoons regular sugar or raw sugar or 180 to 190 grams – add as required
- 5 to 6 green cardamoms – powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
- 10 to 12 cashews – chopped
- 10 to 12 almonds – sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron strands – optional
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- First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
- You need approx 4 to 4.5 cups grated carrots.
Making Carrot Halwa
- In a kadai or deep thick bottomed pan combine milk and grated carrots.
- On a low to medium flame, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Do keep on stirring the halwa in between.
- Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.