Carrot Halwa (Gajar Ka Halwa)

Ingredients

• 1 kilogram Carrots (fresh red carrots, washed and peeled)
• 0.75 cup Ghee (unsalted, melted)
• 1 cup Granulated Sugar (adjust sweetness to taste)
• 3 cup Full-Fat Milk (can be warm or cold)
• 30 gram Cashew Nuts (lightly crushed)
• 30 gram Almonds (lightly crushed)
• 2 tablespoon Raisins (golden raisins)
• 0.5 teaspoon Cardamom Powder (ground green cardamom)
• 200 gram Mawa (Khoya) (ready‑made, grated)

Instructions

1. Wash and Peel Carrots

   Rinse the carrots under running water, scrub to remove soil, then peel them with a peeler.

   Time: PT5M

2. Grate Carrots

   Grate the peeled carrots using a coarse grater. Rinse the grated carrots quickly to wash away any remaining grit.

   Time: PT10M

3. Heat Ghee

   Place the pan on medium flame and add 1/2 cup of ghee. Let it melt completely.

   Time: PT3M

   Temperature: Medium flame

4. Sauté Carrots in Ghee

   Add the grated carrots to the hot ghee. Stir continuously and sauté for about 12 minutes until the carrots soften and release moisture.

   Time: PT12M

   Temperature: Medium flame

5. Add Nuts, Raisins & Cardamom

   Stir in the crushed cashews, almonds, raisins, and cardamom powder. Cook for 1 minute.

   Time: PT1M

   Temperature: Medium flame

6. Incorporate Sugar

   Add 1 cup of sugar and mix well until it dissolves completely.

   Time: PT2M

   Temperature: Medium flame

7. Add Milk

   Pour in 3 cups of full‑fat milk, stirring continuously to combine with the carrot mixture.

   Time: PT2M

   Temperature: Medium flame

8. Simmer and Reduce

   Reduce the heat to low and let the halwa cook uncovered, stirring occasionally, for about 45 minutes until the milk is absorbed and the mixture thickens.

   Time: PT45M

   Temperature: Low flame

9. Dry the Halwa

   Increase the flame slightly and cook uncovered for another 5 minutes, stirring constantly, until the mixture looks dry and glossy.

   Time: PT5M

   Temperature: Medium flame

10. Add Mawa (Khoya)

    Stir in the grated mawa and cook for 2 minutes until fully incorporated and the halwa becomes richer.

    Time: PT2M

    Temperature: Medium flame

11. Finish with Remaining Ghee

    Add the remaining 2 tablespoons of ghee, mix well, and let the halwa rest on low flame for 5 minutes.

    Time: PT5M

    Temperature: Low flame

12. Serve

    Turn off the heat, garnish with a few extra nuts if desired, and serve warm.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g