Gajar halwa
Gajar halwa, from above
VegPunjab

Gajar halwa

Carrots, milk and patience. Winter's slowest, sweetest project.

90 minTime
8 gProtein each
mildSpice
Red carrots and winter sweets3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
334kcalsame
8 gproteinsame
4 gfibresame
90minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Carrot1 kg, grated
Milk1 litre, full cream
Sugar¾ cup
Ghee3 tbsp
Khoa100 g, crumbled, optional
Cardamom½ tsp
Cashewsa handful
Almondsa few, sliced
Raisins1 tbsp

Method

5 steps
  1. 1Cook the grated carrots in the milk in a wide, heavy pan, stirring often.
  2. 2When almost all the milk has been absorbed, add the sugar.
  3. 3Add most of the ghee and the crumbled khoa. Cook, stirring.
  4. 4Fry the cashews, almonds and raisins in the remaining ghee and stir in with the cardamom.
  5. 5Serve warm. It keeps in the fridge for 4 to 5 days.
Serve it like this

Serve in small bowls, warm or chilled as it likes best, with a few chopped nuts on top.

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Make it a meal

What goes with Gajar halwa: a bread or rice, a side, something to drink and something sweet.

A little snack Paneer tikka55 min
A little snack Punjabi samosa75 min
To drink Sweet lassi10 min
To drink Kanji15 min
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