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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash, peel and grate the carrots using the medium-sized holes of a grater.
Add the grated carrots and milk to a heavy-bottomed kadai. Cook on medium heat, stirring occasionally, until the carrots soften and most of the milk evaporates, about 30–40 minutes.
Add sugar and mix well. Continue cooking until the liquid evaporates.
Add ghee and cook for another 10–15 minutes, stirring continuously until the halwa becomes glossy and aromatic.
Add cardamom powder, fried cashews, almonds, and raisins. If using khoya, crumble it in and cook for another 3–4 minutes.
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Use fresh red carrots for beautiful colour and natural sweetness.
Don't rush the milk-reduction process.
Add sugar only after the carrots have softened.
Use generous ghee for a rich, glossy finish.
Add khoya for a creamy, halwai-style texture.
Can I use any type of carrots?
For the best color and sweetness, use fresh red carrots.
What if I don't have khoya?
Khoya is optional but adds richness. You can skip it or substitute with condensed milk.
How do I store leftovers?
Refrigerate leftovers and gently reheat with a splash of milk before serving.
Can I adjust the sugar level?
Yes, adjust the sugar to your taste preference.
What can I serve with Gajar Ka Halwa?
Serve warm with chopped pistachios or a scoop of vanilla ice cream.
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines, combining unexpected ingredients, and creating recipes that bring a fresh perspective to classic dishes. With a focus on sustainability, creativity, and flavor, Chefadora inspires readers to experiment in the kitchen and discover the joy of cooking with a sense of adventure.
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