Gajar Halwa

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients and Tools

   First, ensure you have all your tools ready: a large kadhai/wok, grater, measuring cups and spoons, a stirring spoon, a small bowl, knife, and chopping board. Peel the 500g of carrots using a peeler. Grate all the peeled carrots using the large holes of your grater and set them aside in a small bowl. Measure out your milk, ghee, sugar, cashews, and cardamom powder.

2. 02

   Start Cooking Carrots and Milk

   Place the large kadhai/wok on your stove. Turn the flame to medium-high. Add the grated carrots to the dry kadhai. Stir them for about 2 minutes until they look slightly softer and a bit of moisture evaporates. Now, pour in the 500 ml of full-fat milk.

3. 03

   Cook Carrots in Milk

   Bring the milk and carrot mixture to a boil over medium-high flame, stirring occasionally to prevent sticking. Once it starts boiling, reduce the flame to medium-low. Let it simmer, stirring every 3-4 minutes, for about 25-30 minutes. The milk will slowly reduce and thicken, and the carrots will become very soft.

4. 04

   Reduce Milk Completely

   Continue cooking on medium-low flame, stirring more frequently as the milk reduces further. You want all the milk to be absorbed by the carrots and evaporate. This stage will take another 10-15 minutes. The mixture should look thick and almost dry, with no visible liquid milk.

5. 05

   Add Ghee

   Once the milk has completely dried up and the mixture is thick, add 2 tablespoons of ghee to the kadhai. Increase the flame to medium. Stir well to mix the ghee into the carrot mixture. You will notice the halwa starting to look a bit shiny.

6. 06

   Fry Cashews (Optional, but Recommended)

   In a separate small pan or the same kadhai (if you transfer the halwa to a bowl temporarily), heat the remaining 2 tablespoons of ghee over medium-low flame. Add the 15g of cashews. Fry them for about 2-3 minutes, stirring constantly, until they turn a light golden-brown color. Remove them from the ghee and set aside.

7. 07

   Add Sugar and Cook till Glossy

   Add the 100g of sugar to the carrot mixture in the kadhai. Stir continuously over medium flame. The sugar will melt and release water, making the halwa liquidy again. Continue cooking and stirring for about 8-10 minutes until the liquid evaporates and the halwa becomes thick and glossy, with a rich orange color.

8. 08

   Finish with Cardamom and Cashews

   Turn off the flame. Stir in the 1/2 teaspoon of green cardamom powder. Add the fried cashews (if you fried them separately) to the halwa and mix gently. The halwa should smell fragrant and look rich and inviting.

9. 09

   Serve

   Your Gajar Halwa is ready! Serve it warm in small bowls. It can be enjoyed as a dessert after a meal.