This carrot halwa, gajar halwa is slightly chewy and has a subtle crunch to it. It is different than the usual halwa you generally make. It’s easy and quick too.
Every time, I would try the gajar halwa, it would be either soggy and soft which I think is perfectly fine too. What I was looking for was the halwa one of our neighbors would make. It had a tiny bit of crunch and chewiness from the sugar. I loved it.
I find it irresistible, tempting and hard to keep my eyes off until I take a bite into those scrumptious tiny things. Don’t ask me what happens if I spot gulab jamuns. O my, I want that now.
Oh, and kheer or Indian rice pudding is one of my other favorites.
The traditional way of making halwa is by adding milk and khoya (a kind of Indian cheese). This process is time-consuming too since we have to keep stirring the halwa till the liquid evaporates and the mixture thickens.
Some like it the traditional way and Some like me might like it the dairy-free way.
- 10 medium Carrots grated (4 cups)
- 1/2 cup milk powder (Optional)
- 1 cup sugar
- 1/4 cup Ghee Clarified Butter
- 2 pods Cardamom crushed
- 1/4 cup sliced almond or cashews
- Grate the carrots and squeeze the excess liquid with both your hands. This decreases the cooking time.
Heat a wide pan over medium-high heat and add ghee. Once the ghee is hot, add the grated carrots and saute for 5-8 minutes till the moisture evaporates. Now add the milk powder and sugar and keep mixing till the sugar melts and the mixture thickens, for another 10 minutes.
- The halwa will start leaving the sides of the pan. Add 2-3 tablespoons of ghee if needed. In the end add cardamom powder and almonds and saute. Halwa can be served with ice-cream or as is. Can also be served warm or cold.
If you want to cut it into squares, transfer the halwa into a lined baking tray, then press it gently with the back of a spoon and cut into squares before serving.
If you want it to be more crunchy and chewy, at the end of cooking time increase the temperature and keep stirring continuously for 5 more minutes. This can also be pressed into a pan and cut into squares, for serving.