How To Make Carrot (Gajar ) Ka Halwa

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Gajar ka Halwa -Carrot Halwa


This luxurious and exotic dessert is a sweat  love, especially if you are hand-grating the carrots! But it is truly worth the effort as the end results are exceptionally tasty, unlike any other Pakistani dessert. This one is a real crowd pleaser!

Ingredients

2 kg carrots

3 cups whole milk

1 1/4 cup ghee, 1/4 for skin frying and 1 for end

1 1/2 cup sugar

1 handful of nuts, optional but highly recommended

6 Cardamom Seeds (Cardamom)

Instructions:

Cut the carrot heads and grind. If you have a food processor, you can use grater settings to grind carrots (that's what I did).

Heat 1/3 cup ghee in a large pot over medium heat.

When hot, add cardamom seeds and crushed carrots and mix.

Let the carrots cook, stirring occasionally. Carrots will release a lot of steam. We want to dry the carrots   as much as possible before adding milk. This will take about 30 minutes.

Continue cooking, uncovered, until milk evaporates. Depending on the humidity and temperature of your carrots, this may take 2 to 3 hours. It took me 2.5 hours. Remember to shake occasionally, especially during the last 30 minutes when the mixture dries and sticks to the bottom of the pot. If you pull the dessert to one side of the vessel and see the milk coming out of its sides in a few seconds, it means that the dessert is still very moist and needs further drying.

Once most of the moisture has evaporated, add in the ghee and sugar

Continue to cook over medium heat, stirring frequently for about 25 minutes. You may start to notice that the sweet color changes to a deep orange shade of orange and the ghee starts to separate from the sides of the carrots - that's normal and that's what we want!

When done, turn off the heat and cut the nuts in half. Garnish with remaining nuts.

Serve hot by yourself or with ice cream.

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