Gajar ka Halwa

Name: Gajar ka Halwa
Total time: 7200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 kg Carrots (preferably red); 2 litres full cream milk; 4 elaichi/green cardamoms (powdered); 1 tablespoon desi ghee; 2 tablespoons cashews (halved); 450 grams Sugar (or sugar to taste); 8-10 saffron strands (optional)

Sanchita Mittal @sm_thechef

Delhi

#Bandhan
Grated carrots in a loving embrace with milk, pure desi ghee, sugar and assorted nuts is the most comforting dessert during the festive season.
This halwa can be prepared in advance and refrigerated to be used as and when required.

Sanchita Mittal @sm_thechef

Saved

Ingredients

120 minutes

8 servings

2 kgCarrots (preferably red)
2 litresfull cream milk
4elaichi/green cardamoms (powdered)
1 tablespoondesi ghee
2 tablespoonscashews (halved)
450 gramsSugar (or sugar to taste)
8-10saffron strands (optional)

Saved

Steps

120 minutes

1

Peel and wash, and then grate the carrots.
2

In a kadhai or deep thick bottomed pan boil milk, then combine milk and grated carrots.
3

Bring the whole mixture to a boil and then simmer, keep on stirring in between.
4

The grated carrots will cook in the milk and the milk will start to reduce and evaporate after half an hour.
5

When the milk has reduced by 75% and consistency is like that of a pudding,add the sugar and mix well until the sugar dissolves completely.
6

After ten minutes add ghee and mix well.
7

Stir well and continue to simmer and cook on a low flame. A glaze will appear on the halwa.
8

Keep turning the mixture upside down, scraping the sides occasionally.
9

Add the cashews, elaichi powder and crushed saffron.
10

Remove the mixture from heat and arrange in a serving dish.
11

Garnish with cashews and serve hot or cold, or warm at room temperature as per the choice.
12

Enjoy endlessly.