Gajar ka Halwa (Carrot Pudding)

Name: Gajar ka Halwa (Carrot Pudding)
Prep time: 30 min
Cook time: 1 h
Yield: 4-6
Ingredients: carrots 1 kg; full fat milk 1 litre; sugar 150 g; Desi ghee 4 tbsp; almonds, chopped 20 g; cashews, chopped 20 g; pistachios, chopped 20 g; cardamon 1/2 tsp; khoya/mawa, crumbled 100 g; dry fruits, chopped to garnish

Raunka’s head chef Gajar Ka Halwa is still the dish that brings family and friends together. A warm, golden carrot pudding, slow-cooked in ghee and finished with cardamom and nuts.

30 minutes prep

1 hour cook

Serves 4-6

Hugh Woodward

Ingredients

1 kgcarrots

1 litrefull fat milk

150 gsugar

4 tbspDesi ghee

20 galmonds, chopped

20 gcashews, chopped

20 gpistachios, chopped

1/2 tspcardamon

100 gkhoya/mawa, crumbled

to garnish dry fruits, chopped

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Method

Prep the carrots. Wash, peel and grate the carrots.

Boil the milk. Bring the milk to the boil in a heavy-based pan.

Slow-cook the carrots. Add the grated carrots and cook on medium-low heat for around 45 minutes, stirring regularly, until the carrots are soft, most of the milk has evaporated and the colour deepens to a pinkish red.

Add the sugar. Stir in the sugar and mix well. Keep cooking for around 10 minutes until the excess moisture has reduced.

Cook in ghee. Add the ghee and cook for around 10 minutes, stirring regularly, until the halwa turns glossy and starts leaving the sides of the pan.

Add dry fruits and cardamom. Add the almonds, cashews, pistachios and cardamom. Mix thoroughly.

Add the khoya. Stir in the khoya and cook for another 5 minutes.

Garnish and serve. Serve warm, topped with extra chopped dry fruits.