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

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Gajar Halwa Mithai | Carrot Fudge | Pudding

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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)

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

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Ingredients

Directions

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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.

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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

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