Author Notes
Carrot Halwa , also known as Gajar is a North Indian delicacy usually made with "Gaajar" a variety of pink carrots that are available only in North India. ( If anyone finds them in the US, please please let me know) .
** update, I found a pink variety at my local farmers market in a small thin bunch. If you get it, use it, it makes a lot of difference and tastes amazing.
I am a purist when it comes to carrot halwa and prefer to leave out the nuts and have added Khoya or Mawa. It is unsweetened , dried milk available in the indian store . If you don't find Mawa, you can add condensed milk instead for the richness. —Kris
Ingredients
-
1 pound
carrots , peeled and shredded
-
1 cup
whole milk
-
1/2 cup
mawa or khoya (thawed if frozen and grated or crumbled) or substitute**
-
1/4 - 1/3 cups
sugar
-
3 tablespoons
ghee
-
4
cardamom pods
-
Slivered Almonds ( optional to garnish)
Directions
-
Add the ghee to a pan and turn the heat on medium. Once the ghee is hot , add the carrots and stir well to coat the carrots.
-
Cook the carrots in ghee stirring occassionally for a few minutes. You can cover and cook , so it cooks faster.
-
Once the carrots have lost the raw texture , add the milk and cook the carrots further.
-
Crush the cardamon pods and add them. You can also add cardamom powder instead.
-
Once the carrots are almost cooked, add the sugar. Take 1/3 cup of sugar but add it in 3-4 additions. Stir well so the sugar is incorporated and taste in between the additions. Add sugar to the desired level of sweetness.
-
Stir and cooked the halwa till the carrots are fully cooked, soft and most of the milk is absorbed. Add a few tablespoons of milk if required. You do not want the mixture to become dry or goopy.
-
When the carrots are fully cooked , add the khoya or mawa. This adds richness to the dish and lets the milk flavour come through . Some of the pieces will get melted, but some pieces will remain. Let it be, it will taste great .
-
Turn of the stove and remove the pan from the heat. You can serve it warm or cold. Garnish with slivered almonds or any other nut.
-
** if you are substituting the Khoya with condensed milk, adjust the sugar accordingly. Add upto 1/4 cup of condensed milk. I prefer khoya to condensed milk because it is relatively dry and does not make the halwa sticky.
See what other Food52ers are saying.