Gajar Ka Halwa

Ingredients

• 1 kg Carrots (peeled and finely grated)
• 3 tbsp Ghee (divided: 2 tbsp for sautéing, 1 tbsp for finishing)
• 2 cups Full-Fat Milk (use creamy milk for best richness)
• 0.5 cup Granulated Sugar (adjust sweetness to taste)
• 1 tbsp Milk Powder (adds richness and body)
• 0.5 tsp Cardamom Powder (ground, fresh if possible)

Instructions

1. Grate the Carrots

   Peel the carrots and grate them finely using a grater or food processor.

   Time: PT10M

2. Sauté Carrots in Ghee

   Heat 2 tbsp ghee in the pan over medium heat, add the grated carrots, and sauté for 3–4 minutes until they turn a light golden color.

   Time: PT5M

   Temperature: Medium heat

3. Add Milk and Reduce

   Pour 2 cups milk into the pan, stir, bring to a gentle boil, then lower the heat, cover partially, and let it simmer for about 15 minutes until the milk is mostly absorbed and the mixture thickens.

   Time: PT15M

   Temperature: Low heat

4. Incorporate Sugar, Milk Powder, Cardamom & Remaining Ghee

   Add 0.5 cup sugar, 1 tbsp milk powder, 0.5 tsp cardamom powder, and the remaining 1 tbsp ghee. Mix well and cook for another 5–7 minutes until the halwa leaves the sides of the pan and looks glossy.

   Time: PT7M

   Temperature: Medium heat

5. Finish and Serve

   Turn off the heat, transfer the halwa to a serving dish, and let it cool slightly before serving. Garnish with nuts if desired.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

6 g

Fiber

3 g