Gajar Halwa (Karotten-Halwa)

In North Indian winters, gajar halwa is cooked in big pots. It takes time, but very little work – and it's even better the next day.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 6
• Prep 20 min
• Cook 60 min
• Vegetarian · gluten-free
• Beliebt in Punjab

Ingredients

• 1 kg carrots, finely grated
• 750 ml full-fat milk
• 4 tbsp ghee
• 150 g sugar
• ½ tsp ground cardamom
• Cashews, almonds and raisins
• Optional: 100 g khoya (mawa)

Method

1. Cook the carrots in the milk in a wide pan for 35–40 minutes, stirring often, until the milk has evaporated.
2. Add ghee and fry the mixture 10 minutes until it looks glossy.
3. Add sugar (and khoya); it will become wet again. Cook until dry, about 10 minutes.
4. Add cardamom and nuts fried in a little ghee. Serve warm.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.