Carrot halwa, or gajar ka halwa, is a traditional Indian dessert that's deliciously rich and creamy. This recipe uses whole milk, not condensed milk. Serve warm with vanilla ice cream for a real treat!
Ingredients
- ghee or oil: 2 Tbsp
- carrots: 2 pound (grated)
- ½ quarts whole milk: 1 piece
- white sugar: 2 cups
- raisins or sultanas: 0.5 cup
- ½ teaspoons ground cardamom: 1 piece
- pinch saffron threads: 1 piece
- pistachio nuts: 8 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
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Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
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Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
