Gajar Ka Halwa

Method

1. 1

   About Gajar Ka Halwa: This is a beloved North Indian winter dessert made by slowly cooking grated carrots in milk until they caramelise into a rich, fudgy pudding. Use bright red Delhi carrots in winter for the best flavour and colour, or regular orange carrots year-round.

2. 2

   Grate the carrots: Peel and grate 1 kg carrots using the fine side of a box grater. Grated carrots lose volume significantly during cooking — 1 kg reduces to about 300g in the final halwa, which is correct.

3. 3

   Cook carrots in milk: Place grated carrots in a wide heavy pot. Add 1 litre full-fat milk. Bring to a boil on medium heat, stirring. Then reduce heat and cook uncovered for 35-40 minutes, stirring every 4-5 minutes, until almost all the milk is absorbed. The mixture will gradually turn from pale pink to a deeper orange-red. Scrape the sides and bottom regularly to prevent sticking.

4. 4

   Add ghee: Add 3 tbsp ghee to the pot. Increase heat to medium. Cook stirring continuously for 10-12 minutes. The halwa will start to come together, turn deeper in colour and release a beautiful roasted aroma. The ghee helps it caramelise.

5. 5

   Add sugar: Add 3/4 cup sugar and mix well. The sugar will initially make the mixture wet — continue cooking and stirring on medium heat for another 10-12 minutes until the sugar is absorbed and the halwa thickens again.

6. 6

   Add khoya: Add half cup khoya (dried milk solids — available at Indian sweet shops) or substitute with quarter cup milk powder mixed with 1 tbsp butter. This adds richness and a fudgy texture. Stir and cook 5 more minutes.

7. 7

   Fry the dry fruits: In a separate small pan heat 1 tbsp ghee and fry 2 tbsp cashews until golden. Add 2 tbsp raisins and fry 30 seconds. Add 2 tbsp slivered almonds.

8. 8

   Add flavouring: Add half tsp cardamom powder and the fried dry fruits to the halwa. Mix well.

9. 9

   Check doneness: The halwa is ready when it comes together as a cohesive mass, the ghee starts to appear on the sides and it leaves the sides of the pot cleanly when stirred. It should be moist but not wet.

10. 10

    Serve: Serve warm garnished with more dry fruits and a pinch of cardamom. Gajar ka Halwa also tastes wonderful cold straight from the refrigerator the next day. It keeps well refrigerated for up to 5 days.