By Suprita Mitter
January 22, 2025
Traditional Gajar ka halwa with khoya is a rich, indulgent dessert made by slow-cooking grated carrots with milk, sugar, and aromatic cardamom. The addition of khoya enhances its creamy texture and flavour, making it a perfect treat for festive celebrations and special occasions.
1 kg carrots 1 cup khoya (mawa) 1/2 cup sugar 3 cups full-fat milk 4-5 tbsp ghee 1/4 tsp cardamom powder 10-12 cashews 10-12 almonds, sliced 10-12 pistachios 10-12 raisins
Heat ghee in a heavy-bottomed pan or kadhai. Add the grated carrots and sauté on medium heat for 8-10 minutes until they soften slightly and release a fragrant aroma.
Pour in the milk and cook the mixture on medium heat, stirring occasionally. Let the carrots absorb the milk as it reduces, which may take about 15-20 minutes.
Once the milk is almost absorbed, add the crumbled khoya. Mix well and cook for another 5-7 minutes until the khoya blends into the mixture.
Add sugar and cardamom powder. Stir well and cook until the sugar dissolves and the halwa thickens, leaving the sides of the pan.
Toss in the cashews, almonds, pistachios, and raisins. Mix thoroughly and cook for 2-3 minutes. Serve warm or chilled, garnished with extra dry fruits if desired.