Ingredients
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1 litre Milk (Full Fat/Blue Top)
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3 tablespoon Butter (Unsalted)or ghee
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2 cups Grated Carrot
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1/3 cup Sugar
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1 teaspoon Cardamom Powder0r 7 lightly crushed pods
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for decoration Raisins or Saltanas
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for decoration Whole Pistachios
Directions
Gajar Halwa uses the natural sweetness of carrots to create a delicacy that’s moist and sweet on the tongue. Butter ghee and sugar are all essential ingredients. Finish with a touch of crushed pistachio nuts.
Steps
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1
Done
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Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside |
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2
Done
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Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about 5 minutes. Carrots should be tender and slightly changed in colour |
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3
Done
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Add the milk and cook until the milk dries. This will take about 15-20 minutes. Stir frequently to ensure the base doesn't burn. |
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4
Done
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Add the sugar and cardamom powder and stir-fry for another 5 minutes until the halwa starts to leave the side of frying pan. Remove cardamom pods if used. |
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5
Done
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For Carrot Fudge: For Carrot Pudding: Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months |
