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Carrot Halwa (Gajar ka Halwa) – Traditional Lahori Style
A classic Lahori carrot halwa made with firm, heavy carrots, ghee, milk, sugar, cardamom and khoya. Slow‑cooked to develop a grainy, melt‑in‑your‑mouth texture that rivals the best bakeries of Pakistan.
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Cost Breakdown
Critical Success Points
- • Grating the carrots to the right size
- • Roasting carrots in ghee for 10‑15 minutes
- • Slow cooking with milk on low flame
- • Cooking until oil separates
- • Adding khoya at the end
Safety Warnings
- • Hot ghee can cause severe burns – handle with care.
- • Use a sturdy pan to prevent spills when the mixture expands.
- • Keep knives away from children.
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