Yummmm….. I love gajar halwa specially the one which my appa makes probably because apart from the ingredients he also puts all of love into the making. Every year I eagerly wait for winters … juicy, red and sweet carrot season. In bangalore we get these red carrots as Delhi carrots… Delhi carrots !!! Being from Delhi, it sounds so weird to me… anyways.. carrots are carrots and I look for reasons to make carrot halwa. Amount of sugar depends on the sweetness you like… I don’t like too sweet carrot halwa, hence I put about 3/4 of a cup. You can adjust the amount to your taste.
| INGREDIENTS | |
| Carrot (peeled and grated) | 1 kg |
| Milk | 1 litre |
| Ghee | 2 tbsp |
| Khoa or khoya | 200 g |
| Sugar | 3/4 cup |
| Cardamom Powder | 1 tsp |
| Cashew (broken) | 2 tbsp |
| Kishmish | 1 tbsp |
| Pista (Chopped) | 1 tbsp |
| Badam (chopped) | 1 tbsp |
METHOD
- Put grated carrot, milk and 1 tbsp ghee in a large kadai (I use cooker). Cook on medium high flame till milk starts boiling. Then, turn the fire to low and let till cook till all the milk evaporates. It would take approximately 2 hrs.. Keep checking and stirring once in 15-20 minutes.
- Once the milk evaporates and the carrot becomes thick, add sugar and let it melt and evaporate.
- Then add khoa (mawa) and let it melt. Stir cook for another 10-15 minutes. And cardamom powder, mix well and switch off the flame.
- Heat remaining ghee in a small pan, roast cashew and kishmish and add it to the halwa.
- Garnish with chopped badam and pista.
- Serve hot or cold.
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