Gajar ka halwa ( carrot halwa )

Main Dish
6 servings
15 min
30 min
Very Easy


Number of serving: 6
3 kg red carrots

3 kg full-fat milk

250 g khoya

1 cup sugar

1 teaspoon desi ghee

1/2 cup raisins, soaked

4 tablespoons almonds


  • Wash, scrape and grate carrots. Discard cores. Cook grated carrots over medium heat in a heavy bottomed pan.
  • In another, large heavy-bottomed pan, boil milk and reduce heat to a simmer. When grated carrots are reduced in bulk and most of their juice has evaporated, stir into simmering milk.
  • Cook, stirring occasionally, for about an hour or until the mixture is a coarse paste. Grate khoya and add to carrotmilk mixture. Cook on low heat until slightly browned. Add sugar and stir until well mixed.
  • Remove from heat when the halwa starts sticking to the bottom of the pan. Drain raisins and stir into halwa when cool.
  • Freeze in appropriately sized portions in freezer-grade polythene bags. Heat just before serving; top with almonds fried in desi ghee until crisp.

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