Table Indienne
Gajar ka Halwa
Gajar Halwa is one of the most beloved desserts of North India, especially in winter. The carrots are gently simmered in milk until it evaporates, creating a creamy and indulgent texture.
Ingredients
- Carrots (about 8-9 medium), tender and juicy: 650g
- Whole milk (essential for creaminess): 1 litre (4 cups)
- Ghee (clarified butter): 4 tablespoons
- Sugar (adjust to taste): 10 to 12 tablespoons
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Ground green cardamom: 1/2 to 1 teaspoon
- 10-12 cashews, 10-12 almonds (slivered or chopped) and 2 tablespoons of raisins: Garnish
- A few saffron strands: Optional
Instructions
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1
Prepare the carrots: wash, peel and finely grate the carrots (about 4 cups grated). A food processor makes this step much easier.
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2
Saffron infusion: in a small bowl, add the saffron strands and a little warm milk. Let infuse for 15 to 30 minutes.
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3
Initial simmering: in a heavy-bottomed pan or kadai, combine the grated carrots and the milk. Bring to a boil over medium heat.
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4
Reducing the milk: let it simmer. The milk will foam and slowly reduce. Stir regularly and scrape the sides of the pan to incorporate the milk solids (malai).
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5
Slow cooking: continue cooking until the milk has reduced by about 75%.
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6
Add fat and sugar: add the ghee, sugar and cardamom. Mix well. The mixture will become slightly liquid again as the sugar melts.
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7
Thickening: continue simmering on low heat, stirring frequently. The mixture will thicken and take on a deep, glossy orange colour.
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8
Finishing: once the mixture has the consistency of a thick pudding, add the chopped nuts, raisins and the infused saffron milk.
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9
Final texture: keep cooking until all the liquid has evaporated. You should see a little ghee released around the edges.
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10
Serving: serve the Gajar Halwa warm or hot. It keeps for about 10 days in the refrigerator.
Tips
The carrots: choose bright orange, sweet carrots. If they are too fibrous, the halwa will be less melt-in-the-mouth. Patience: the secret lies in the slow reduction of whole milk, which naturally turns into "khoya" (milk solids), bringing that nutty, caramel flavour. Gourmet tip: for an even more festive dessert, serve a scoop of vanilla ice cream next to the warm halwa — the hot-cold contrast is divine!
Accompaniments
This dish will combine well with the following products.
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