A cold winter day, hot cup of tea and bowl of hot “Gajar Ka Halwa”, something I can only for in Singapore’s hot weather! But just because it’s hot in Singapore I can never stop making this incredible dessert, Gajar Ka Halwa.
Indian cuisine has so many different types of desserts and halwas are one of the most popular ones. Halwa was introduced to Indian cuisine in the Mughal era, the preparation of middle east and Indian halwas are very similar but the flavours can be different.
Gajar ka halwa (carrot fudge) is one of the most popular desserts in India and it can be quite versatile, you can serve it with vanilla ice cream or with tea. Sometimes I like to serve with vanilla ice cream and coffee, and the combination tastes really great!
You can find many recipes for the Gajar ka halwa, this is my mum’s recipe which I have improvised over a period of time.
Do give it a try!
- 1 kg carrots grated
- 1 ½ litre whole milk
- 3 green cardamoms
- A few strands of saffron
- 7 tbsp ghee
- ½ cup dry milk (evaporated milk)
- ½ cup sugar
- 4 tbsp raisins
- 1/2 tsp cardamom powder
- 1/4 tsp nutmeg powder (optional)
- ¼ cup shredded almonds
Simmer milk with cardamom till it becomes half and thick. Heat ghee in a heavy pan and add in the carrots, cook for about 15 minutes.
In the mean time, heat 1 tsp ghee and roast the almonds and raisins. Keep it aside.
Add in the dry milk powder and sauté for 2 minutes. Now add in the thickened milk, saffron and cook till the milk evaporates.
Add in the sugar and cook till the sugar is dissolved and halwa is glossy and starts to shine.
Add in the almonds and raisins.