I can have gajar ka halwa any time. It is one of the best sweets to have warm with a big scoop of ice cream, or who has the time to scoop out the ice cream, anyway! 😀 I already have an array of carrot halwa recipes on the blog…
The traditional Gajar Halwa – the way I make it and love it!
Gajar Halwa in the microwave if you are short of time or maybe some patience!
If you are scared of using too much ghee, then here is the Tarka Gajar Ka Halwa…
Nowadays, condensed milk is considered to be an indispensable part of our pantry, especially to make quick desserts. Even if I don’t want, I will still have a couple of tins in my pantry for emergency purpose. At times, I use up a part of my can while making Habbat Al Hamra for my guests, especially when my parents are around. Umma loves it so much that I have to make it if we are having guests. 🙂 Thankfully I have no habit of licking condensed milk off the can. Somehow I don’t like to do it, just like I am with Nutella. So this half can waited for its chance to be used. If you ask me if my kids do it, they don’t unless they see it in front of their eyes, and most of the time, it is hidden. Hehe… This is when I decided to make gajar halwa on a late night while craving for the same. Condensed milk makes it easier to go through and get the sweet done in less time. Though there were bites of the carrot, we still enjoyed the dessert after dinner…
Anybody else a gajar halwa fan like me? 🙂
- 800 gm carrots (Delhi carrots), grated
- 2 tbsp ghee
- A few cashewnuts, almonds, pistachios, raisins
- ½ tin condensed milk
- 3 tbsp cream (optional)
- ¼ tsp cardamom powder
- A pinch of salt
- Heat ghee. Fry the nuts and raisins till done. Drain and set aside.
- Into the same ghee, add the carrots and cook till wilted.
- Add in the condensed milk and cook till the carrots are nicely mashed.
- Add in the cream and cardamom powder and cook till the halwa leaves from the pan.
- Add back the nuts and switch off the flame. Serve warm.