Gajar ka Halwa
Red winter carrots slow-cooked in milk with ghee, cardamom and nuts. The pudding that announces a Delhi winter.
By Maa Di Rasoi ·
Red Delhi carrots arrive in the markets from November and give the deepest colour and sweetness. Orange carrots work too; add a little extra sugar.
Gajar ka Halwa
Ingredients
- 1 kgred carrots, grated
- 1 lfull-fat milk
- 150 gsugar
- 3 tbspghee
- 5green cardamom, crushed
- 2 tbspcashews, chopped
- 2 tbspalmonds, slivered
- 1 tbspraisins
Quantities scale from the tested 6-serving batch. Cooking times may change for large batches.
Method
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Cook the carrots and milk in a heavy pan on medium heat, stirring often, for 30–35 minutes until the milk is absorbed.
Add the sugar; the mixture will loosen. Cook 8–10 minutes until thick again.
Add ghee and cardamom. Stir-fry for 5 minutes until glossy.
Fold in the nuts and raisins. Serve warm.
Notes & substitutions
- Add 100 g crumbled khoya with the sugar for a richer halwa.
- Keeps 4 days refrigerated; reheat with a splash of milk.
Questions
Can I make it in a pressure cooker?
Yes. Cook carrots with half the milk for 2 whistles, then reduce with the rest of the milk in an open pan.
Diet & allergens
- Dairy
- Tree nuts
Based on the listed ingredients. Check labels on packaged products such as hing, which is often blended with wheat flour.
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