Gajar halwa / Carrot Halwa

Gajar halwa / Carrot Halwa

Complexity Level: 3/5

Ingredients:

  • 1 kg carrots, peeled and grated
  • 1/2 cup ghee (clarified butter)
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 teaspoon cardamom powder
  • Chopped nuts (optional)

Instructions:

  • Heat the ghee in a heavy-bottomed pan over medium heat. Add the grated carrots and cook for 5-7 minutes, stirring frequently, until the carrots soften and turn light golden brown.
  • Add the milk and sugar to the pan and bring to a boil. Reduce the heat to low and simmer for 20-30 minutes, or until the carrots are cooked through and the milk has thickened and reduced by half.
  • Stir in the cardamom powder and chopped nuts (if using). Serve hot or warm.

Tips:

  • For a richer flavour, use full-fat milk.
  • If you don't have ghee, you can use butter instead.
  • To make the gajar halwa even more special, you can add a few saffron threads to the milk before boiling.

Variations:

  • For a sweeter gajar halwa, add more sugar to taste.
  • For a spicier gajar halwa, add a pinch of ground ginger or nutmeg.
  • For a more flavourful gajar halwa, add a few slivered almonds or pistachios to the pan along with the carrots.

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