Gajar Ka Halwa

A melting and grainy texture with a deep orange hue, where carrots slowly confit in whole milk. The scent of warm ghee and cardamom fills the air as the mixture thickens and coats the spoon.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 687
• Protein: 14 g
• Carbs: 80 g
• Fat: 33 g

Ingredients

• 1 kg Carrot ( finely grated )
• 1 L Whole milk ( liquid )
• 200 g White sugar
• 4 tbsp ghee
• 1 tsp Cardamom powder
• 50 g Roasted salted cashews ( crushed )
• 20 g Roasted salted pistachio optional ( chopped )

Instructions

1. Carrot preparation

   Finely grate the carrots after peeling them. They must be uniform to ensure even cooking and a silky mouthfeel.

2. Sautéing in ghee

   Heat the ghee in a heavy-bottomed pan. Add the carrots and sauté over medium heat. The water must evaporate, and the carrots should become tender and glossy.

3. Milk reduction

   Pour the whole milk over the carrots. Simmer on low heat, stirring regularly to prevent sticking. The milk must reduce until only a grainy, creamy mass remains coating the carrots.

4. Sweetening and flavoring

   Add the sugar and cardamom powder. The mixture will liquefy again. Continue cooking, stirring constantly until the halwa starts leaving the sides of the pan.

5. Finishing with nuts

   Fold in the crushed cashews and pistachios. Finish with a final spoonful of ghee to add shine and depth to the dish.

Chef's tips

• Use a heavy-bottomed pan (like cast iron) to distribute heat evenly without burning the milk sugars.
• Do not rush the milk reduction: this is what creates the characteristic grainy texture of the halwa.
• The halwa is ready when no visible moisture remains and the ghee starts to bead on the edges.

Storage

Keeps for 5 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of milk.