Gjar ka Halva
(Carrot Halva) Recipe

Origin: Pakistan      Period: Traditional

Ingredients

1kg carrots, grated
180g sugar
5 green cardamom seeds
120ml ghee (clarified butter)
250g khoya (Ricotta cheese)
1 tbsp kewra extract (this is a flavoured extract from the pandanus flower — substitute rose water if not available)
dry fruit and nuts, to taste (eg pistachio, almonds, raisins)
6 tbsp milk powder

Gjar ka Halva
(Carrot Halva) Preparation:

Method:

Combine the carrots and cardamom seeds in a pan. Sweat, covered, on low heat for about 15 minutes, or until soft then add the sugar and cook for about 10 minutes further, or until the water has evaporated. Add the ghee, Ricotta cheese, fruit and milk powder and cook on high heat until all the excess water has evaporated. Stir-in the kewra extract and take off the heat.

This dessert can be served either hot or cold.

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