Gajar Halwa

Gajar Halwa

Classic Indian carrot mithai simmered slowly in milk and ghee, enriched with saffron, cardamom, and nuts

Yield: Serves 6 | Total time: 1 hour 15 minutes

A rich and fragrant dessert where tender grated carrots are cooked in milk and ghee until soft and luscious. The addition of mava and saffron lends a luxurious depth, while cardamom and rose water add warming, floral notes. This halva is perfect served warm and garnished with roasted nuts.

---

Ingredients

Main Ingredients

• 3 cups grated carrots

• ¾ liters milk

• ¼ cup mava (optional if using condensed milk)

• ¼ cup kismis (soaked in water)

• 4 tbsp pure ghee

• ½ tsp cardamom powder

• ½ tbsp saffron strands

• 2 drops red food color (optional)

• Sugar (to taste, if using condensed milk)

• Few drops rose water

For Garnish

• Roasted cashews (kaju)

• Chaloori (flaked dry coconut)

---

Method

1. Prepare saffron milk:
   In a non-stick saucepan, boil the milk. Add saffron strands and cardamom powder, stir, and set aside to infuse.

2. Sauté carrots:
   Heat ghee in a wok or kadhai over medium flame. Add grated carrots and sauté continuously until they become soft, shiny, and change color slightly.

3. Cook with milk:
   Add the saffron-infused milk and optional red food color to the sautéed carrots. Reduce heat to simmer and cook for 30-40 minutes, stirring frequently, until the milk is completely absorbed and the mixture thickens. Be careful to prevent sticking or burning.

4. Add richness:
   Once the milk is absorbed, mix in mava (if using), rose water, roasted cashews, and chaloori. Stir thoroughly to combine.

5. Final sweetening:
   If using condensed milk, add sugar to taste, rose water, and soaked kismis. Mix well.

6. Serve:
   Serve the halva hot, garnished with extra nuts or silver leaf for an elegant finish.

---

Chef’s Notes

• If halva seems dry during cooking, add 1 tbsp ghee to keep it moist and rich.

• Soaking kismis softens it and enhances flavor when added at the end.

• Use a heavy-bottomed pan to avoid milk sticking and burning.

• For plating, try serving in hollowed fruit shells or shape with molds for visual appeal.

• A drizzle of fresh cream or a sprinkle of edible silver leaves adds a luxurious touch.