Gajar Halwa Mithai | Carrot Fudge | Pudding
Moist and sweet on the tongue

0 0
Gajar Halwa Mithai | Carrot Fudge | Pudding

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tbsp Butter (Unsalted) or ghee
2 cups Carrot (Grated)
1/3 cup Sugar
1 tsp Cardamom (Powder) 0r 7 lightly crushed pods
for decoration Raisins
for decoration Pistachios (Whole)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Heat 0/5
Cuisine:

Great as a warmed dessert at the end of a meal or an ideal treat

  • 40 minutes
  • Serves 20
  • Easy

Ingredients

Directions

Share

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.

(Visited 482 times, 1 visits today)

Steps

1
Done

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

2
Done

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

3
Done

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.

4
Done

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.

5
Done

For Carrot Fudge:
Spread into a baking tray to set. Place in the fridge for an hour or 2 then cut into pieces, sprinkle with pistachios and raisins to decorate.

For Carrot Pudding:
Serve warm sprinkled with pistachios and raisins to decorate.

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Dhansak (made with base gravy)
previous
Dhansak (made with base gravy)

Add Your Comment