Gajar ka Halwa

Making Gajar ka Halwa Ahead

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

How to Make Gajar ka Halwa

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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.

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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.

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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.

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8. Fold through the fried cashews and raisins.

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9. Serve warm, scattered with pistachios.

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Worth Knowing

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

Good Alongside

A scoop of vanilla ice cream · Masala chai · Rabri

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.