Gajar ka Halwa

Method

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1. Fry the cashews and raisins in 1 tbsp of the ghee for 2 minutes, until the nuts colour and the raisins swell. Lift out.

   Mark done Start 2 min timer

2. Put the grated carrot and the milk in a wide heavy pan and bring to a simmer.

   Mark done

3. Cook uncovered for 30 minutes, stirring every 5 minutes, until the milk has almost entirely gone.

   Mark done Start 30 min timer

4. Add the remaining ghee and fry the carrot in it for 8 minutes, stirring, until it darkens.

   Mark done Start 8 min timer

5. Stir in the sugar. It will loosen again — keep cooking.

   Mark done

6. Cook 10 minutes more, until thick and glossy and the ghee shows at the edges.

   Mark done

7. Stir in the milk powder and cardamom and cook 2 minutes.

   Mark done

8. Fold through the fried cashews and raisins.

   Mark done

9. Serve warm, scattered with pistachios.

   Mark done

Chef’s Tips

• Milk gone before sugar goes in.
• Coarse grate, not fine.
• It is ready when the ghee separates at the edge.

Pairing Suggestions

• A scoop of vanilla ice cream
• Masala chai
• Rabri

Storage & Reheating

Keeps 5 days refrigerated and freezes 2 months. Reheat with a spoon of ghee.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.