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A popular dessert that’s a must at special occasions, especially during winters!

  • 8 to 9 medium tender juicy carrots/gajar - yields approx. 4 to 4.5 cups grated carrots
  • 4 cups full fat  milk
  • ¼ cup of condensed milk
  • 4 tbsp. ghee/clarified butter
  • 10 to 12 tbsp. organic unrefined cane sugar or regular sugar or as required
  • 20-25 whole cashews/kaju
  • 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder
  • A pinch of saffron strands/kesar (optional)
  • Handful of golden raisins
  • Rinse, peel and grate the carrots.
  • In a kadai or deep thick bottomed pan combine milk and grated carrots.
  • On a low to medium flame, bring the whole mixture to a boil and then simmer.
  • While the mixture is simmering on a low flame, keep on stirring in between.
  • The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
  • When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
  • Stir well and continue to simmer and cook on a low flame.
  • Do keep on stirring the gajar halwa in between.
  • Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. Switch off the burner.
  • Serve gajar halwa hot, warm or cold.

Not reviewed yet

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