Gajar Ka Halwa, or carrot halwa, is an Indian dessert often made during the festival of Diwali.
“This is a quintessential festive dish when it comes to Diwali and other Indian festivals. You could even just make it for dessert, it’s absolutely delicious. To make my gajar ka halwa, I slow cook grated carrots in some milk and sugar and a little bit of ghee, until it’s completely evaporated. We then add some cardamon, nuts and sultanas. It’s best served warm, along with some ice cream or even a dollop of cream. It’s a beautiful, decadent dessert, even for a dinner party.” – Depinder Chhibber
Ingredients
Method
Peel the carrots, then grate using the coarse side of a box grater. Avoid grating them too finely, as you want a little texture in the finished halwa.
In a heavy-based wok or saucepan, add ¼ cup ghee and the carrot and cook for 2-3 minutes, stirring occasionally, until aromatic. Add the milk and bring to a simmer. Cook, uncovered, for 35–45 minutes, stirring regularly, until the carrot is tender and most of the milk has evaporated.
Stir the sugar into the carrot mixture; it will become quite loose again as the sugar releases moisture. Continue cooking for 10–15 minutes, stirring frequently, until the excess liquid has evaporated.
Add another ¼ cup ghee and the cardamom to the carrot mixture and cook for another 10–15 minutes, stirring often, until the halwa becomes glossy and rich and starts to pull away from the side of the pan.
Stir in the pistachios, cashews and sultanas. If using khoya, crumble it in and cook for another 2–3 minutes. Taste and adjust the sweetness, if needed.
Spoon the halwa into serving dishes and decorate with slivered almonds, extra pistachios and a few strands of saffron. Serve warm or at room temperature.
Carrot halwa recipe tip
“The key to a beautiful gajar ka halwa is patience,” says Depinder. “Letting the carrots slowly cook down in milk gives you that deep, creamy flavour.”
What is ghee?
Ghee is clarified butter with the milk solids removed. This fat has a high smoking point so can be heated to a high temperature without burning. It is used as a cooking medium in Indian recipes.
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