Gajar ka Halwa | Carrot Halwa
Buttery caramelised carrots with pistachios, almonds and cardamon.
ghee or clarified butter or unsalted butter
crushed green cardamons
Crème fraîche or double cream
In a heavy bottomed pan, heat ghee and add the grated carrots to it. Mix well and cook on a medium flame.
Cook until the carrots are soft and mushy, at this stage the carrots tend to get really bright orange.
Add the milk to the carrots and cook carrots for about 10 mins more, while stirring continuously.
Now add the condensed milk, choose how much you want to add based on how sweet you like your desserts. For 1kg of carrots, 200 ml of condensed ilk work well as we aren’t adding any sugar.
Cook for another 20-25 minutes, until the carrots and condensed milk get thick while stirring continuously.
Add the crushed cardamons, pistachios, almonds and raisins and bring everything together.
Cook until the carrots are thick and any moisture from the milk or the condensed milk has evaporated.
Serve warm with ice cream or cream.