Gajjar Ka Halwa (Carrot Halwa)
I associate this dessert with winter. When I was growing up in India, we ate seasonally. The arrival of the red carrots in winter was always the food highlight for my family, since my father loved Gajjar Ka Halwa. With fruits and vegetables being flown in from abroad and the increased use of cold storage all year round, eating with the seasons is no longer the norm in Indian cities and larger towns. This recipe does require time, but serious elbow grease is required only when making the halwa in huge quantities. This is a dish for which you need to have great patience and a killer playlist in the background; this is not a quick dessert!
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
Step 2
Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
Step 3
After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
Step 4
Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.
Recipe notes
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