Gajar ka Halwa With Khoya Recipe
Experience the comforting flavors of Gajar Ka Halwa, a luscious dessert made with tender carrots, rich khoya, and aromatic cardamom. Perfect for celebrations or a cozy treat, this classic Indian sweet never disappoints.
Print
Pin
Servings: 8
Ingredients
- 6 tablespoons ghee clarified butter
- 9 cups 1.5 kilograms tightly packed grated carrots
- 2 cups 400 to 410 grams khoya (mawa or evaporated milk solids), grated or crumbled
- 1 to 1.25 cups sugar adjust to taste
- 1.5 to 2 teaspoons cardamom powder or 8 to 9 green cardamoms powdered in a mortar-pestle
- ⅓ cup cashews adjust as preferred
- ⅓ cup golden raisins adjust as preferred
- 1 tablespoon pistachios chopped or slivered (optional)
Instructions
- Heat 6 tablespoons of ghee in a heavy-bottomed pan or kadai over low heat. Add the grated carrots and sauté them gently, stirring frequently. Cook until the carrots soften and release their natural aroma, which should take around 15 to 20 minutes.
- Next, add 2 cups of grated or crumbled khoya. Stir thoroughly to ensure the khoya blends evenly with the sautéed carrots.
- Gradually add 1 to 1.25 cups of sugar, adjusting the amount based on the sweetness of the khoya. If the khoya is naturally sweet, start with a smaller quantity of sugar and adjust as needed. Stir until the sugar and khoya dissolve completely, creating a uniform mixture.
- Add the remaining ingredients: ⅓ cup cashews, ⅓ cup golden raisins, 1 tablespoon chopped pistachios (if using), and 1.5 to 2 teaspoons cardamom powder. Stir well to combine.
- Simmer the halwa over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan. As it cooks, the mixture will thicken, reduce, and begin to pull away from the edges of the pan. Once these signs are evident, turn off the heat.
- Serve the gajar ka halwa warm for a comforting dessert or chilled for a refreshing treat.