Gajar Ka Halwa
Ingredients
- 1 kgCarrot (finely grated)
- 1 LWhole milk (liquid)
- 200 gWhite sugar
- 4 tbspghee
- 1 tspCardamom powder
- 50 gRoasted salted cashews (crushed)
- 20 gRoasted salted pistachio (chopped)
Method
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.
- 1
Finely grate the carrots after peeling them. They must be uniform to ensure even cooking and a silky mouthfeel.
- 2
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
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
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
Fold in the crushed cashews and pistachios. Finish with a final spoonful of ghee to add shine and depth to the dish.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 5 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of milk.
