Chilly evenings and a steaming hot plate of Gajar ka Halwa probably is the best combination for winters. The awesome thing about this desi dessert is that it can be refrigerated for quite a few days easily, just make it in huge quantity, pack it in small plastic containers and store in your fridge or freezer for later use. Below, we are sharing an authentic recipe for this traditional Pakistani dessert, try it at home and add a pinch of sweetness to your life.
Carrots (grated) – 1 ½ kg
Ghee/ Butter – 1 cup
Green cardamon – 5
Sugar – 1 ½ kg
Khoya – 1 cup
Eggs – 3
Almonds – as required
Cashew nuts – as required
Coconut powder – as required
1- Heat ghee or butter in a large pan, make sure you use a pan with a heavy base for this recipe. Add green cardamons when ghee melts.
2- Add grated carrots and cook them until they change their colour slightly. At this stage, water of the carrots will be evaporated, they will be reduced in size and there will be no raw smell in them. This is the time when your carrots are all done.
3- Add sugar and keep stirring your halwa. Make sure it doesn’t get burnt.
4- Reduce the heat when all sugar gets dissolved and add khoya. If you don’t have khoya in hand, you can substitute it with condensed milk or full cream milk powder. Cook it for few minutes.
5- Lightly beat 3 eggs and add them to pan, keep stirring halwa as you add eggs.
6- Take a separate small pan and heat some ghee in it. Fry cashew nuts and almonds and keep them aside.
7- Your gajar ka halwa is ready, dish out and garnish it with fried nuts and coconut powder.