CARROT HALWA| GAJAR KA HALWA

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                                                       Carrot Halwa recipe is an exotic dessert prepared with grated carrots, this dessert is high in carbohydrates and vitamins. This halwa makes its presence in most occasions in India like festivals, celebrations and parties. As this is a classic Indian sweet, which has known by most of the people in India, one of my friends requested me to post this carrot halwa recipe.

CARROT HALWA| GAJAR KA HALWA







Preparation time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: 5-6
Category: Dessert
Cuisine: North Indian 
Author: Mothakani Anitha

INGREDIENTS


Carrots: ½ kg
Ghee: 4 tsp
Sugar: 200 gm
Milk: ½ lt
Cashew nuts: 10-12
Raisins: 10
Almonds: 6-8 sliced
Green cardamom powder: a pinch
Unsweetened khoya: 3 tsp

  METHOD


  • Wash carrots thoroughly under running water. Peel and grate them.
  •  Heat a heavy bottom pan; add 2 tsp of ghee and fry cashew nuts, almonds and raisins, keep it aside.
  • Now in the same pan, add grated carrot and roast them well for 5-8 mins on medium flame until they turn soft.
  • Add milk to it, mix well and let the milk comes to boil.
  • Stir in between so that the milk does not stick to bottom of pan.
  • Cook well till all the milk should be evaporated nearly 75%.
  • Add sugar and mix it well. As sugar melts, halwa turns gooey once again. When moisture is half evaporated add 2 tsp ghee.
  • Finally add cardamom power and khoya mix well.
  • Cook until halwa thickens.
  • Remove the pan from the heat.
  • Garnish with fried cashew, raisins, and almonds.
  • Take it in serving bowl.
  • Serve it warm or cold depending upon your preferences.

TIP:
You can serve this carrot halwa with a scoop of vanilla ice cream.
 you can store this halwa for around 2- 3 days in refrigerator.
As carrots are sweet to taste, you can add sugar quantity according to your personal taste.

                                      

  • If  you found this post useful, I would really love it. You can share and comment today. This recipe is dedicated to my sweet friend Shirishađź’—.


                                                                                                  ☺☺☺THANK YOU




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