Carrot Halwa

Step 4 of 4. Carrot halwa or gajar halwa this is an all-time favourite dessert in India.

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Once the milk starts boiling reduce the heat and let the mixture simmer.

Carrot halwa. STEP 2 Heat the butter in a deep pan and stir-fry the carrot. Fry until it turns. Transfer to a mortar and pestle.

Put the carrots pierced cardamom pods and milk in a heavy-based pan and bring to the boil. In a large kadai heat ¼ cup ghee and fry 10 cashew 10 almonds. In India during winter a special variety of bright red carrots are available and this halwa tastes divine with those carrots.

It is made in pure ghee milk sugar and then seasoned with dried fruits. Carrot halwa is made predominantly in the winter season maybe because carrots are fresher and more abundantly available. Carrot halwa also has a moderate shelf life.

Dry fry whole cashews in a pan over low to medium heat until golden. But who wants to wait for that when the halwa tastes just as amazing any time of the year. Reduce the heat and simmer for 1 hr stirring frequently until the milk has evaporated.

I believe this north Indian carrot pudding which is also known as Gajar ka halwa or Gajrela does not need a great explanation. Grind cashews until they start to. Step 2 of 4.

Carrot halwa is the most popular Indian dessert or sweet pudding loved by all. Step 3 of 4. Traditionally delhi carrot is used to prepare halwa.

You can do this in a thick bottomed pan. Firstly peel the skin of carrot and grate finely. Step 1 of 4.

Cook grated carrots with about a cup of milk till soft. It can be stored in refrigerator for almost 2 weeks and can be relished.

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