Gajar ka halwa or carrot halwa is a type of Indian pudding which is very popular all over the world. Traditionally this halwa is made with the Indian red carrots also known as desi carrots. These carrots are bright red in colour, tender, juicy and longer than regular carrots.

Ingredients: 1/2cup Ghee 3 tbsp Cashews 3 tbsp badam & pistachios 1kg large Desi Gajar grated finely 3 cups full cream milk (750 ml) 250grams cup Khoya | Mawa 1/2 cup Sugar 2 crushedCardamom 1/2 tea spoon nutmeg powder

Instructions:

• 1.First wash carrots or gajar and peel the carrots and grate them. use box grater or food processor to grate.

• 2.Heat thick kadai add 1 spoon ghee, grated gajar and saute for 5 to 6 minutes till raw smell leaves from the carrot

• 3.On the other side of the burnel take thick bottomed pan and pour full cream milk(i used buffalo milk) bring it to boil and lightly thicken milk.

• 4.Next pour thickenmilk and crushed Cardamom for tastier carrot halwa or Gajarhalwa you have to cook the gajar completely in milk.

• 5.cook on low heat for 10 to 15 minutes till gajar is completely cooked through and milk has reduced. ( continuously stir the gajar halwa mixture in regular intervals. So, that carrot halwa wont stick to the bottom).

• 6.chop cashews, badam, pistachios (nuts according to your taste)

• 7.Gajar halwa mixture is cooked completely and reduced milk at this stage grate nutmeg powder and sugar quantity as per your taste.sugar will melt down and mix into the halwa.

• 8. Next, mash the khoya with milk to loose the koya and add khoya. Mix it well and cook till the halwa thickens. Now Gajar halwa is thickened like a pudding.
• 9. Next heat ghee in a frying pan, fry some chopped nuts. Pour the fried nuts along with the ghee.

• 10. Mix well and cook for 2minutes Before you switch off the flame garnish with some pistachios

• 11. Serve warm always and enjoy.

Note: Carrots – Use fresh, tender carrots or ghajar that are red in colour which provides natural sweetness and colour to your carrot halwa. Milk – Full fat milk results in richer and milky tasting carrot halwa. Khoya – Homemade khoya or mawa is preferred. store bought can be used by grated or mashed with milk.

Patience & Time – Never make carrot halwa if you are in a hurry. Gajar or carrot halwa needs some love, time, patience and constant stirring but in the end everything is worth it.

Preparation time: 10minutes

Cook time: 30 minutes

Total time :40 minutes

Course :Dessert

Cuisine :Indian