Photo: Sumit Surai · CC BY-SA 3.0 · Wikimedia Commons

Punjab · Dessert

Gajar ka Halwa

Traditional Recipe 2: Gajar ka Halwa recipe

🧺 Ingredients

• Fresh carrots (grated): 600g
• Whole milk: 400ml
• Condensed milk: 200ml
• Desi ghee: 100ml
• Jaggery (finely powdered): 120g
• Dry fruits (chopped): 80g (almonds 30g, cashews 25g, raisins 25g)
• Cardamom (green, crushed): 3g
• Nutmeg (grated): pinch
• Saffron strands: 6-8
• Water: 100ml

👩‍🍳 How to make Gajar ka Halwa

1. Soak saffron strands in 100ml warm water for 15 minutes to release color and aroma.
2. Heat ghee (100ml) in a large, heavy-bottomed pan over medium heat (170°C). Add chopped dry fruits, fry for 2-3 minutes until golden and fragrant. Remove with a slotted spoon, reserve for garnish.
3. In same pan, add grated carrots (600g), stir well. Cook over medium heat (160°C) for 8-10 minutes, stirring frequently, until carrots release moisture and soften slightly.
4. Add whole milk (400ml) and condensed milk (200ml), stir well.
5. Bring to a gentle simmer over medium heat (160°C). Continue cooking for 15-20 minutes, stirring frequently, until milk is absorbed and carrots become very soft and the mixture thickens and darkens slightly.
6. Add powdered jaggery (120g), stir thoroughly to mix evenly. Cook for another 3-4 minutes until jaggery is completely dissolved and integrated.
7. Add crushed cardamom (3g), grated nutmeg (pinch), and saffron with its soaking liquid. Stir well.
8. Cook for another 2-3 minutes over low heat (130°C), stirring occasionally, until the halwa is thick, glossy, and pulls away from the sides of the pan slightly.
9. Visual cue: When a spoon is drawn through the halwa, the line should not immediately close.
10. Serve warm or at room temperature. Gajar ka Halwa can be stored in an airtight container for up to 5 days in the refrigerator.

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