Carrot or Gajar ka Halwa is one of the most comforting Indian desserts made during the winter season. It is a carrot based sweet milk pudding eaten all over India. The key ingredients include a variety of carrots, milk, sugar, cardamom and some nuts. Traditionally, the halwa made from red carrots and the city of Lucknow makes it from black carrots. However, I have recreated a version using purple carrots that is the original colour of carrots before the Dutch made it orange that we see everywhere now. The recipe is the same no matter what colour of carrots you use. It was warm, comforting dish and full of flavour.
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Total cook time: 1 hour
- 250 gms grated carrot (can be any variety!)
- 300 ml whole milk
- 45 gms sugar (or more if you want it more sweet)
- 12-14 crushed (or chopped) almonds
- 12-14 crushed (or chopped) cashews
- Few strands of saffron
- ½ tsp ground cardamom powder
- 2 tbsp ghee
- In a heavy bottom pan, add a few strands of saffron along with the the grated carrots and milk and cook on low-medium heat until the carrots soften. This should take about 30-35 minutes.
- Ensure that you keep stirring to avoid the milk from sticking to the base. Note: I had added a bit more milk than stated which made it a bit more creamier but I have adjusted the recipe to make it perfect.
3. Melt ghee in a separate pan.
4. Add the almonds and cashews, cardamom powder and a few more strands of saffron and cook until the nuts turn golden brown.
5. Once the carrots have softened, add the roasted nuts to it and mix.
6. Next, add the sugar and let it melt and cook.
7. Adjust any spices as per your taste (i.e. if you want more cardamom or sugar).
8. Serve hot or cool it down and enjoy later! Note: If you have followed this recipe yours should be slightly less creamy than mine!
Hope you enjoy this!