Gajar Ka Halwa
A popular traditional South Asian dessert made from carrots and milk, mostly consumed during winters.
Servings: 20 servings
Calories: 292kcal
Equipment
- 1 food processor
Ingredients
- 1 kg carrots peeled and washed
- 2 liters milk
- 2 cups sugar or to taste
- 1 cup ghee
- 4 to 5 whole green cardamom
- 250 gm khoa (evaporated milk solids) optional (see notes)
- 1 cup chopped pistachio or nuts for garnish
Instructions
- Peel the carrots and wash them.
- Use a food processor to chop the carrots fine. For a more traditional halwa use the grate attachment to give you grated carrots.
- In a large thick-bottomed pot, add milk and green cardamoms. Allow the milk to come to a boiling point.
- Add the chopped carrots to the milk. Let them cook at medium to low heat for 30 to 40 mins and stir occasionally.
- Once all the milk is reduced to atleast 25% or even less, add sugar and ghee.
- Stir the the Halwa occasionally and let it cook until all the milk is completely evaporated. Stirring the halwa is called "bhunai". Make sure you scrap the bottom of the pot everytime you stir.
- When you see a little ghee being seperated at the bottom of the pot, turn of the heat and sprinkle some KHoya or Evaporated milk solids on the halwa.
- Garnish with chopped pistachios and serve
Notes
- Keep a girdle (tawa) or an insulating pad below the pot to avoid stirring the halwa constantly.
- Khoya substitutes:
You can find khoya at any South Asian sweet store. Or you could use milk powder instead.
Nutrition
Serving: 1serving | Calories: 292kcal | Carbohydrates: 39g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 38mg | Sodium: 125mg | Potassium: 412mg | Fiber: 1g | Sugar: 33g | Vitamin A: 8548IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 0.3mg