Gajar ka Halwa (Carrot Halwa)
Servings: 6
Ingredients
- 1/4 cup ghee
- 4 cups grated carrots
- 3 tbsp sugar
- a pinch of cardamom seeds powdered
- 1 cup grated khoya/mava
- 1/4 cup cashews roughly chopped
Instructions
- Heat ghee in a non-stick pan and fry the carrots till it gives out all of its moisture, and starts to turn into a darker red colour. Be careful to stir often, so as not to let it burn.
- Add in sugar and powdered cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all the moisture dries up.
- Add in khoya and fry till blended well, stirring often. If for any reason, the khoya starts to melt and the halwa turns creamy, continue to stir-fry till it completely dries up and begins to release oil along the sides.
- Toss in chopped cashews, and serve warm with a dollop of Vanilla ice cream.
Notes
I prefer using the large red Indian carrots, easily available at any Indian grocery store, to get that luscious red colour and added sweetness as an end result.
Khoya/Mava is a milk product available at Indian grocery stores, often used in Indian sweets. It’s usually prepared by boiling and reducing milk to a semi-solid stage.