Gajar Ka Halwa
(Carrot Halwa) Recipe

Origin: India      Period: Traditional

Ingredients

1kg carrots, grated
1l milk
1 tsp cardamom seeds, crushed
180ml water
3 tbsp ghee
2 tbsp raisins
2 tbsp blanched almonds, shredded
2 tbsp pistachio nuts
450g sugar

Gajar Ka Halwa
(Carrot Halwa) Preparation:

Method:

Soak the raisins in the water and set aside to plump for 30 minutes. Meanwhile, set a pan of water to boil and when bubbling add the carrots. Cook for about 6 minutes, or until tender then drain. Return the carrots to the pot and add the milk. Bring to a lo simmer and cook on a low flame for about 1 hour, stirring occasionally.

At the end of this time add the sugar and continue cooking until all the sugar has dissolved. Now add the ghee and cardamom seeds. Drain the raisins and add these to the mixture as well. Stir well then remove the gajar halwa from the heat and turn into a serving dish. Garnish with the nuts and serve.

This dish can be served either hot, chilled or at room temperature as a dessert.

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