A winter delicacy made with carrots, milk, sugar and LOVE. Jugnu and I wait for winters so bad to get some juicy red carrots so that we could relish this amazing gajar halwa (carrot pudding).
Carrots are available throughout the year but those aren’t red and juicy, those are more of orange and dry in texture. Since we have been living abroad from almost 5 years now, we desperately crave for Indian dishes. We moved to the Netherlands now and finally enjoying seasons. Here is our first winter sweet dish (posting a bit late) we tried and were totally blown away by the taste.
So yes as per Jugni’s standards, it is made with minimum ingredients and maximum flavours. 🙂 Let’s check out the ingredients first.
Ingredients for Gajar ka Halwa (Carrot Pudding)
- Half kg fully grated carrots.
- 2 cups full fat milk (or 1 cup milk and 1 cup malai)
- 1/2 cup sugar
- 1 tablespoon desi ghee
- Nuts (as per your taste and allergies)
- Cardamom (not mandatory)
Preparation for Gajar ka Halwa (Carrot Pudding)
- Saute grated carrots in a big pan (saucepan) on medium flame for 4-5 mins until they become soft.
- After that add some ghee on top of it and keep stirring for another 2-3 minutes.
- Add milk to it and let it boil on medium flame. Keep stirring for almost 20 mins until milk becomes thicker. (Add 2 cardamoms if you like).
- Add sugar and keep stirring on low flame for another 10 mins to let it dissolve.
- Garnish it with your favourite nuts (almonds, cashew, raisins, pista).
Jugni’s Tip – Replacing half cup of milk with Malai would bring richness to the halwa and would give a khoya sort of texture. Since I like to keep things simple, I don’t use fancy add ons, malai could bring khoya richness if you want double magic 🙂
Enjoy gajar ka halwa with your evening tea or as a desert after dinner or lunch. I am sure you will enjoy it.
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Jugni!
Hey, Jugni 