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Pakistani
Gajar Ka Halwa Dessert
70 min total20 prep50 cook6 servings360 cal
VegetarianClassicContains dairyContains tree nut
Grated carrots slow-cooked in milk, ghee, and sugar until rich, glossy, and fudgy, then finished with cardamom and nuts. A classic winter dessert that is pure comfort.
Ingredients
produce
- 1 kgcarrots
dairy
- 4 cupwhole milk
- 0.33 cupghee
pantry
- 0.75 cupgranulated sugar
- 0.5 tspcardamom powder
- 0.25 cupalmonds
- 0.25 cupcashews
- 0.25 cupraisins
Steps
- Peel and finely grate all the carrots.
- Chop the almonds and cashews.
- In a heavy pot, bring the milk to a boil and add the grated carrots.
- Simmer, stirring often, until the milk is fully absorbed and the carrots are soft, about 30 minutes.
- Add the ghee and cook the carrots, stirring, until glossy and fragrant.
- Stir in the sugar and cook until it dissolves and the mixture thickens again.
- In a small pan, toast the chopped nuts and raisins in a little ghee until golden.
- Add the cardamom powder and most of the toasted nuts to the halwa.
- Cook a few more minutes until the halwa comes together and the ghee glistens.
- Turn off the heat and let it rest briefly.
- Serve warm, garnished with the reserved nuts.
Tips
- Use sweet red carrots and grate them finely for the best texture.
- Cook the carrots in milk until fully absorbed for deep, concentrated flavor.
- Fry in ghee at the end (bhuno) to give the halwa its rich, glossy finish.
- Toast the nuts in ghee separately so they stay crunchy.
