Carrot Halwa / Gajar Ka Halwa

Photograph by Sundeep D

Can there be a more sumptuous treat than this Queen of Sweets? Fresh carrots, whole milk, assorted nuts make this a medley of yumminess.

To make this, you need

Carrots, grated - 1 kilo
Whole milk - 1 litre
Khova / Khoya / Mawa - 150 gms
Sugar - 2-3 cups
Ghee - 3 tbsp

Ghee - 1 tbsp
Broken cashew - 1 tbsp
Golden raisins - 1/2 tbsp (optional)
Cardomom / elaichi - 2-3 pods

Take a thick-bottomed kadai and heat the milk in it. Once the milk starts boiling, slowly add the grated carrots into it. On a low flame, let the carrots cook in the milk.
Keep stirring frequently to prevent the milk forming a layer on the bottom and/or getting burnt.
Once all the milk has been absorbed, add the grated mawa to the mixture. The mawa / khova / khoya will add a creamy texture to the halwa.
After the mawa has been folden in, add the sugar.
The sugar will melt and needs to be stirred constantly to prevent from caramelising.
After the sugar has blended well with the cooked carrots, add the ghee and continue stirring.
As the halwa gets cooked, it will absorb the ghee into it.
The halwa is ready when it stops sticking to the sides of the pan and rolls into a ball when stirred.
Take it off the flame.
Heat ghee in a smaller pan and saute the nuts and raisins before adding them to the halwa.
Add powdered cardomom and mix well.
Enjoy!