Gajar ka halva (Carrot halva)

Votes: 1

Time: 1 hour 55 minutes
Complexity: easily
Servings: 4 - 6

In India, this dessert is often prepared for special occasions, such as Diwali, when the weather cools down and lal gajar (orange carrots) appear in the markets. Gajar ka halwa has a subtle, divine flavor, yet it's not overly sweet like many other northern Indian desserts, and it's healthier. Carrot halwa is prepared slowly and lovingly. Enjoy the process! Gajar ka halwa is served warm with a nut topping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups whole milk*
4-6 tablespoons ghee (clarified butter)
1/3 cup nuts, such as pistachios, almonds, or cashews, coarsely chopped
700 g carrots (about 8 pcs.), peeled and grated on a coarse grater (about 5 cups; see Note)
0.5 tsp cardamom seeds, crushed (optional)
3/4 cup light brown sugar + more as needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: carrot, concentrated milk, ghee, cardamom, pistachios, almond

Cooking the dish according to the recipe:

In a large, heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring frequently to prevent scorching. Reduce the heat to a simmer and cook, stirring frequently, until reduced to about 1 1/2 to 2 cups, about 20 minutes.
In a large heavy-bottomed skillet over medium heat, heat 1 tbsp. gheeAdd the nuts and cook, stirring, until golden brown, about 2 minutes; drain on a paper towel and set aside.

Add the carrots to the same skillet and cook over medium heat, stirring occasionally, until softened and slightly wilted, about 15 minutes. If the carrots start to stick, add 1 tablespoon of melted butter.

Note

It is important that the carrots are coarsely grated, the halva should have some texture.
Add the evaporated milk and cardamom, if using, and increase the heat to medium-high. Stir well and bring to a boil. Reduce the heat slightly to maintain a simmer, stirring regularly, until the carrots have completely absorbed the milk, about 30 minutes.

Note*
If you don't have time to evaporate the milk, you can use 1.5 cups of canned unsweetened condensed milk. This will save you time on preparation and cleaning the pan, but the flavor won't be as wonderful as using fresh whole milk, and you won't get the same pleasant caramelization.
Add sugar and cook, stirring regularly, until thickened, 10-12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds, if desired.
If serving immediately, add 3 tablespoons of melted butter and cook, stirring, until the halva begins to pull away from the sides of the pan and is slightly caramelized, about 10 minutes. Sprinkle with toasted nuts before serving.
Submission Guidelines

It's best to prepare the halva a little earlier in the day or the day before. Just before serving, heat a little ghee in a wok or large frying pan (in India, this is done in a kadhai), add a little halva (just as much as you want to eat), and stir-fry until lightly crisp. Sprinkle with nuts and serve.