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Gajar ka Halwa (Carrot Halwa) without Ghee or Mawa
A traditional Indian carrot halwa made by slowly cooking grated carrots in full‑fat milk until the milk reduces to natural mawa, then sweetened with sugar, flavored with cardamom and finished with toasted nuts. No added ghee or milk solids are required, making it a lighter yet richly aromatic dessert.
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Critical Success Points
- • Ensure the milk reaches a full boil before adding carrots to start proper reduction.
- • Stir continuously after sugar is added until the halwa shines and releases ghee.
- • Do not let the mixture scorch; adjust heat as needed during the long reduction.
Safety Warnings
- • Milk can splatter when boiling – keep a lid partially on and stir away from the edge.
- • Handle the hot wok with oven mitts to avoid burns.
- • Nuts can burn quickly; keep the flame low and stir constantly.
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