Carrot Halwa (Gajar Ka Halwa) - Classic but easier!
Out of all Desi desserts, Carrot Halwa is probably my favorite, but truly great ones are hard to find. This recipe makes a classic-but-easier Carrot Halwa that'll impressive everyone you serve it to. It's rich but not heavy, not too sweet, and so flavorful all while requiring one pot and 8 ingredients!
- Prep time
- 5 min
- Cook time
- 1 hr 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1.5 lb organic carrots ((weighed after removing tops & ends), tops removed and peeled - this is 3 small bunches for me)
- 1/4 cup ghee (divided)
- 6 green cardamom pods (a few cracked open)
- 2 cup whole milk
- 3/4 cup heavy whipping cream
- 1/4 cup + 3 tbsp raw cane sugar (more to taste - Note 1)
- 2 tbsp whole or nonfat dry milk powder
- 3/4 cup shredded/crumbled khoya (mawa) (optional, plus more for garnish - Note 2)
- 1-2 tsp blanched slivered almonds (for garnish)
- 1 tsp slivered/chopped pistachios (for garnish)
Instructions
- 1
Use the shredder attachment of a food processor to grate the carrots, in batches if necessary. If you have two shredders, use the medium-sized shredder instead of the fine shredder (See pictures). If you don’t have a shredder attachment, use a grater/shredder to shred by hand.
- 2
Heat 3 tbsp ghee in a large, deep nonstick pan or Dutch Oven over medium-high heat. Once hot, add the cardamom pods and sauté for about 15 seconds, until they swell in size and become aromatic. Add the shredded carrots and sauté for 10 minutes, stirring occasionally, until the color deepens and the carrots reduce down slightly. If you press a carrot shred between your fingers, it should break easily. Add the whole milk and heavy cream and stir to mix. Cover the pot to allow the milk to come to a rolling boil.
- 3
Reduce the heat to medium and simmer, uncovering and stirring occasionally, for 30 minutes. At this point, the carrots will still have some texture, the halwa will be thick and creamy, and the ghee will start to separate. The carrots may also start to stick to the bottom of the pot.
- 4
Reduce the heat to low-medium to prevent the mixture from sticking. Continue cooking, uncovering to stir occasionally, for another 10-15 minutes. Toward the end, stir more frequently to prevent it from sticking to the bottom of the pot, scraping any stuck bits from the bottom. It should thicken and become more homogenous, with its color still more more orange than red.
- 5
Increase the heat to medium-high. Add the sugar and sauté, stirring almost constantly, for another 7 minutes. Taste and adjust sugar, adding 1 tbsp if you want it sweeter. (If using khoya, you'll probably need the extra tbsp.)
- 6
Lastly, sprinkle the dry milk powder all over the surface of the halwa to prevent clumping. Add the remaining 1 tbsp of ghee and khoya/mawa (if using), and continue sautéing for another 5-10 minutes. This final step, known as bhunai, is crucial for bringing out the rich color and deep, caramelized flavor. That said, you don't want to sauté for too long, as the carrots can start crisping up.
- 7
Once the ghee starts to separate and the halwa turns a deep orange (closer to red) color, turn off the heat. (If no ghee separates, add 1/2 tbsp more). Top with slivered almonds, pistachios, and more khoya, if using. Keep covered until ready to serve.