Thursday, August 2, 2018

Gaajar Ka Halwa

5-6 cups finely grated baby carrots

3 cups milk

1.5 cups sugar (sugar-free option: 35-40 sachets Equal sweetener)

5 to 6 green cardamom

1/2 teaspoon cardamom powder

Handful almonds, softened in boiling water, peeled and chopped in slivers

2 cups Khoya (cheese-like milk solids), crumbled to brittle by hand (low-fat option: skimmed instant dry milk powder)

Generous oil (vegetable/canola for low-fat alternative as compared to ghee)


  1. In a big cooking pot, add grated carrots, 3-4 tablespoons oil and saute them for a minute.
  2. Add 3 cups milk and 3 cups water and set to boil, and then simmer.
  3. Keep the heat/flame low and continue to cook until carrots have softened and liquid has mostly evaporated. Only as much liquid should remain as is needed for a hand held blender to be used.
  4. Using a hand held blender, crush the contents well.
  5. Add cardamoms and cardamom powder and continue cooking.
  6. As more liquid continues to evaporate, add more oil to keep the sizzle going and continue cooking. Approximately, a cup of oil should be enough all in all. 
  7. Add sugar and cook well. Sugar will leave water and make some shiny syrup, whereas Equal sweetener will show no change.
  8. Gradually, sprinkle the Khoya, smash it into the mixture not to completely dissolve it but keeping the white crumbles showing. 
  9. As mixture begins to leave oil in the pan and separate from it, become fudge-like, remove from heat and serve in a dish.
  10. Garnish with sliced almonds.

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