Gajar ka Halwa (North Indian Carrot Halwa)

Ingredients

Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Peel the carrots and grate them on the coarse side of a box grater or in a food processor with the grating disc.

   10 min
2. 2

   Roughly chop the pistachios and almonds and set aside for cooking and garnish.

   5 min
3. 3

   Heat a wide, heavy-bottomed skillet or kadhai over medium heat and add 3 tablespoons ghee.

4. 4

   Add the grated carrots to the hot ghee and stir so all shreds are coated.

5. 5

   Cook the carrots, stirring frequently, until they soften and begin to smell sweet and lightly caramelized.

   A wide pan gives more surface area so milk reduces faster.

   12 min
6. 6

   Pour in the milk and bring the mixture to a gentle simmer over medium heat.

7. 7

   Reduce heat to low and simmer, stirring every 5 minutes to avoid sticking, until most of the milk has evaporated and carrots are tender.

   Be patient — slow simmering develops the halwa's flavor and color.

   40 min
8. 8

   Stir in the sugar and a small pinch of salt; the mixture will loosen as the sugar melts.

9. 9

   Continue cooking on medium-low, stirring frequently, until the halwa thickens and begins to leave the sides of the pan.

   10 min
10. 10

    Add ground cardamom and 2 tablespoons of the chopped nuts and stir to combine.

    1 min
11. 11

    If using khoya, crumble it and stir into the halwa until melted and fully incorporated.

    This step is optional; khoya makes the halwa richer and creamier.

    3 min
12. 12

    Remove the pan from heat, stir in the remaining 1 tablespoon ghee and optional rose water, and let the halwa rest for 5 minutes.

    5 min
13. 13

    Transfer the halwa to a serving dish and garnish with the remaining chopped nuts.