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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
- 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)
- 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.
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
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