This carrot dessert is a winter staple in Pakistan and the northern parts of India – the name “halwa“ is Arabic for “sweet“. Although carrots are now available whole year round, many families still make Gajar Halwa only during winter months because it’s calorie-laden and heavy in nature.
Recipe courtesy of Amna Omer
- 2kg carrots
- ¼ cup oil/ghee
- ½ tsp powdered green cardamom
- 400g (1 can) sweetened condensed milk, or more to taste
- 200g khoya (dried whole milk), optional
- Shred the carrots first.
- Heat up oil/ghee and add cardamom powder and shredded carrots. Cook until the carrots lose all their water.
- Add 1 can of sweetened condensed milk (check for sweetness). Add more if required. Keep stirring at constant intervals until the pudding starts leaving traces of oil on the sides and the moisture has evaporated.
- Stir in the cashews and pistachios and allow to cook together for a few minutes.
- Khoya, if available, is used to add texture.
- Serve warm.
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