Carrot halwa/Gajar ka Halwa is an indulgent confection of carrots, milk, sugar and some butter, all cooked together and finally flavoured with cardamom.
Servings: 4 to 5
- ½ kg carrots
- 1 inch cube unsalted butter or 1 Tablespoon Ghee
- 10 to 15 unsalted Cashews
- 500 ml whole milk
- ¾ cup sugar
- Pinch of saffron strands
- 3 green cardamoms remove skin and powder
- 1 teaspoon shredded almonds for garnish
Wash, peel and grate the carrots to thick strands manually or in a food processor.
Heat butter in a wide skillet on medium heat and fry the cashews till golden brown, remove and keep it aside.
Add grated carrot into the same pan and sauté for about 5 min till the raw smell vanishes.
Now add milk to this and allow it to boil till the milk reduces to half the quantity. This may take about 15 minutes.
To this add sugar and saffron strands to it and let it reduce till the oil leaves the sides of the pan. This will take another 15 minutes.
Turn off the heat, sprinkle cardamom powder and mix well. Garnish with fried cashews, shredded almonds and serve hot.