Halwai Style Gajar Ka Halwa

Ingredients

• 1 kilogram Carrots (thin, fresh carrots; peeled and finely grated)
• 1 cup Ghee (divided: half for cooking, half for finishing)
• 450 milliliters Full-Fat Milk (boiled; skim the cream layer for later use)
• 0.5 cup Milk Cream (Malai) (fresh cream collected from boiled milk)
• 1 cup Granulated Sugar (approximately 180 g)
• 350 grams Khoya (Mawa) (fresh, unsweetened)
• 100 grams Cashew Nuts (split halves)
• 50 grams Almonds (split halves)
• 50 grams Pistachios (split halves)
• 2 teaspoons Cardamom Powder (freshly ground with a pinch of sugar for easy grinding)

Instructions

1. Peel and Cut Carrots

   Select thin, fresh carrots. Peel them using a vegetable peeler, then cut into 2‑inch pieces for easy handling.

   Time: PT10M

2. Fine‑Chop Carrots

   Place the carrot pieces in the food processor’s dry jar. Using the pulse button, press 5‑6 times until the carrots are finely chopped but not turned into juice.

   Time: PT5M

3. Heat Ghee

   Add half a cup of ghee to the heavy pan and heat over medium‑high until fully melted and shimmering.

   Time: PT2M

   Temperature: medium-high

4. Sauté Carrots

   Add the finely chopped carrots to the hot ghee. Stir continuously for 5‑6 minutes until the carrots turn glossy and start to release a faint aroma.

   Time: PT6M

   Temperature: medium-high

5. Add Sugar

   Pour in 1 cup of granulated sugar. Keep stirring; the sugar will melt, combine with the carrots, and release moisture.

   Time: PT5M

   Temperature: medium-high

6. Add Milk and Cream

   Stir in the boiled milk and the half‑cup of cream. Mix well to combine.

   Time: PT2M

   Temperature: medium-high

7. Cook Until Liquid Evaporates

   Increase heat to high and cook, stirring continuously, until the mixture thickens and the liquid fully evaporates (about 15‑20 minutes). The halwa will start to leave the sides of the pan.

   Time: PT20M

   Temperature: high

8. Add Cardamom

   Stir in 2 teaspoons of freshly ground cardamom powder.

   Time: PT1M

9. Incorporate Remaining Ghee

   Reduce flame to low and add the remaining half cup of ghee. Mix thoroughly until the ghee is fully absorbed.

   Time: PT3M

   Temperature: low

10. Add Khoya

    Crumble the khoya into the pan and stir on low heat until it melts and blends uniformly with the halwa.

    Time: PT5M

    Temperature: low

11. Fold in Dry Fruits

    Add the split cashews, almonds, and pistachios. Stir gently to distribute evenly.

    Time: PT2M

12. Final Ghee Garnish

    Drizzle a tablespoon of ghee over the top, give a final stir, then turn off the heat.

    Time: PT1M

13. Rest and Serve

    Transfer the halwa to a serving dish, let it rest for 5 minutes, then serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g