Gajar Ka Halwa

By Hebbars Kitchen · 75 min

Ingredients

Instructions

1. Peel the carrots and grate them finely; set aside. (Delhi carrots are the traditional choice.)
2. Heat ¼ cup ghee in a large kadai and fry the 10 chopped cashews and 10 chopped almonds until golden brown; set them aside.
3. In the same ghee, add the grated carrot and saute well for about 5 minutes, until it changes colour slightly.
4. Pour in 3 cups of milk, stir well, and boil for 10 minutes, stirring now and then.
5. Keep boiling until the carrots are fully cooked and the milk has reduced and thickened completely.
6. Add ¾ cup sugar and mix well; cook until the sugar dissolves and the halwa thickens.
7. Continue cooking until the halwa thickens further and the ghee separates from the sides of the pan.
8. Turn off the heat and mix in ½ cup khoya, ¼ tsp cardamom powder and the fried nuts until well combined.
9. Serve the carrot halwa warm or chilled.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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