Gajar Halwa
Slow-cooked carrot pudding simmered down with milk, sugar and cardamom until fudgy, topped with pistachios and served warm. Stirring very frequently through the long simmer is what lets the milk reduce and cling to the carrots evenly, rather than catching and burning on the base of the pan.
Ingredients
Instructions
Melt ghee in a heavy pan, add grated carrots and cook 10 minutes stirring frequently.
Add milk and bring to boil.
Simmer on medium heat stirring very frequently for 45 minutes.
Milk will be absorbed and carrots will become very soft.
Add sugar, cardamom and raisins, cook 15 more minutes until thick and fudgy.
The halwa should pull away from the sides of the pan.
Serve warm topped with pistachios and almonds.
Gajar halwa can be refrigerated and reheated with a splash of milk.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.