This carroty sweet, buttery dessert is the perfect way to end a meal. Gajar ka halwa/carrot halwa tastes the best when slow cooked, when the carrots get gently caramelised, not only are the sweet tones released but also the twang from the evaporated milk. It’s like all the ingredients exist in perfect harmony.
Without getting all philosophical and deep about it, all I can say is that Gajar ka Halwa is probably my favourite dessert. I don’t tend to use carrots in my food so much, unless it is a salad. But I’m always tempted to pick up carrots here in the UK as we get really nice fresh juicy looking carrots. And then when I do pick some up, I end up making carrot halwa- no its not like I’m forced to make it – it’s just a guilty pleasure but also a labour of love!
Crushed cardamom lifts up the flavours and brings an earthy fragrant tone to the halwa, whereas pistachios and almonds lend that bite. Raisins are perfect with carrots , more so because of all the drama of them fluffing up when they are heated and then caramelising to add more flavour to the already caramelised carrots. If all this doesn’t make you want to make Gajar ka halwa, I don’t know what will?
I like serving my halwa still warm and on its own, although some of my closest of friends absolutely love it with vanilla ice cream. A little crème fraîche or double cream also works really well.