Carrot Halwa | Gajar Halwa Recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Wash and peel the carrots, then grate them finely by food processor or hand grater.
2. Dry roast the nuts on low heat until crunchy, then cool and chop them. Alternatively, fry the chopped nuts in 1 tbsp ghee until slightly golden, add the raisins and fry until they plump up, then remove to a plate.
3. Bring the milk to a boil in a heavy-bottomed pot or deep pan.
4. Add the grated carrots and cook on medium heat, stirring often and watching closely so the milk does not scorch.
5. When the milk has fully evaporated, add the sugar and stir well. The sugar releases moisture and makes the halwa gooey.
6. Cook until half the moisture has evaporated, then stir in the ghee.
7. Sauté in the ghee until all remaining moisture evaporates. The halwa is done when it turns aromatic and thickens but is still moist; overcooking makes it dry.
8. Sprinkle in the cardamom powder and garnish with the nuts. Serve warm or chilled with ice cream.
9. Instant Pot option: on Sauté, heat 1 tbsp ghee in the steel insert, fry the nuts until light golden, add the raisins if using, and remove once they plump up.
10. Instant Pot option: sauté the carrots for 2 to 3 minutes, stirring well. Pour in 1 cup milk, mix, and scrape the bottom of the pot with a spatula to deglaze.
11. Instant Pot option: seal the pot, set the steam release handle to sealing, pressure cook on manual for 3 minutes, then do a careful manual pressure release when it beeps.
12. Instant Pot option: stir in the sugar, ghee and cardamom, then sauté until the milk evaporates completely. Garnish with the chopped nuts and raisins.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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