Gajar (Carrot) Halwa is a quintessential Indian & Pakistani dessert made with carrots, ghee, milk, sugar and flavored with cardamom. It’s rich, creamy, moist and super tasty.
Although this dish is ate in the winter as it taste’s best when warm, many eat this dish through the summer cold with a dollop of ice-cream.
- 5 tablespoons of ghee or clarified butter
- 8 to 10 large peeled and shredded carrots, prepared with a food processor into long strands or grated on the large holes via a box grater (similar to a cheese grater)
- 3 cups/720 milliliters whole milk
- ½ teaspoon green cardamom seeds, removed from pods, crushed lightly in mortar and pestle
- ¼ cup/50 grams granulated sugar
- ¼ cup/30 grams chopped toasted pistachios, almonds or a mixture
- Melt ghee in a heavy bottomed skillet, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots look dry and caramelized, about 25 minutes, stirring often so they don’t scorch and burn.
- Once the carrots are dried out, stir in the milk, cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 minutes.
- Sprinkle in the sugar, mix well to combine, and cook for about 5 to 9 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top or a dollop of ice-cream.
By British Muslim Cook