- 1 kg Carrots
- 1 litre Milk
- 1 teaspoon Cardamom seeds
- 3/4 cup Water
- 3 tablespoons Ghee
- 2 tablespoons Raisins
- 2 tablespoons Almonds
- 2 tablespoons Pistachios
- 450 grams Sugar
Planning to replace your old kadhais with a stainless steel one. Then here is a recommendation you might like:
Vinod Platinum Triply Stainless Steel Extra Deep Kadai with Stainless Steel Lid 2.4 litres Capacity (22 cm Diameter) Induction and Gas Stove Friendly
This kadhai is ideal for making Indian sabjis, halwas as well as pasta. No complaints, easy to handle and clean. Comes with a lid which is an added advantage and it can be used on induction stove too.
How To Make Carrot Halwa :
- Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
- Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
- Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
- Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
- Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios.
- Serve cold, hot or at room temperature.