GAZAR HALWA RECIPE

  1. First rinse and peel 650 grams carrots (8 to 9 medium-sized tender, juicy carrots or 6 to 7 long carrots).
  2. Next, grate the carrots with a box grater or in a food processor. You will need about 4 to 4.5 cups of grated carrots.

Cook Carrots

  1. In a heavy kadai or wok, add all of the grated carrots.
  2. Pour in 4 cups milk. Switch on the burner
  3. Mix the grated carrots and milk together
  4. Cook this mixture on a low-medium heat. After a few minutes, the milk will begin to froth and then start slowly reducing.
  5. Keep stirring this halwa mixture often, scraping the sides of the kadai to remove the evaporated milk solids. Stir the milk solids into the cooking mixture.
  6. Cook the carrot and milk mixture until the liquid is reduced by 75%.

Make Gajar Halwa

  1. Next, add sugar, or to taste.
  2. Add cardamom powder – 5 to 6 green cardamom pods powdered finely in a mortar-pestle, or about ½ to 1 teaspoon pre-ground cardamom powder.
  3. Mix very well.
  4. Continue to simmer on a low flame, stirring often.
  5. Simmer till the gajar ka halwa mixture starts to thicken and reduces more. Stir at intervals.

 

  1. Mix again and continue to stir and simmer.
  2. Simmer till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture.

Remember to scrape the milk solids stuck at the sides of the kadai or pan and add them back to the carrot halwa. Some moisture is also fine in the halwa. Serve gajar ka halwa warm