Gajar ka halwa — carrots reduced with milk
Finely grated carrots cooked with milk, then sugar and ghee, scented with cardamom.
Active time40 min
Cooking30 min
Total40 min
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Ingredients
- 500 g raw carrots
- 2 cups of whole milk
- 5 almonds — optional
- 5 cashews — optional
- 10 shelled pistachios — optional
- 2 tbsp raisins — optional
- half a cup of sugar
- 2 tbsp extra sugar — optional
- ½ tsp ground green cardamom
- 2 tbsp ghee
Preparation
Wash, peel and finely grate the carrots. If using the nuts, dry-toast them over low heat in a frying pan until crunchy. Let cool, then chop.
500 g raw carrots5 almonds — optional5 cashews — optional10 shelled pistachios — optional- knife
- chopping board
- vegetable peeler
- grater
- heavy frying pan
- spatula
Bring the milk to a boil in a heavy saucepan. Add the carrots and cook over medium heat, stirring often, until the milk is absorbed and evaporated. Watch closely and stir more frequently towards the end to prevent scorching.
2 cups of whole milk- heavy-bottomed saucepan
- spatula
Stir in the sugar and optional extra sugar if using. The mixture becomes wet again. Cook, stirring, until much of this moisture evaporates. Add the ghee and stir until thick and fragrant but still moist. Stir in the cardamom. Remove from the heat and garnish with the optional nuts and raisins. Serve warm or cold.
2 tbsp raisins — optionalhalf a cup of sugar2 tbsp extra sugar — optional½ tsp ground green cardamom2 tbsp ghee- heavy-bottomed saucepan
- spatula
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration