We’ve been getting plenty of fresh, juicy carrots in the market, so I find myself making more of carrot based dishes like carrot cake, carrot parathas and carrot aka gajar ka halwa. It’s a feisty dish made for all occasions. But I needed no excuse to make it, and #SmallSizeDiwali was the perfect reason for this low-ghee-content Gajar ka Halwa. I use a little-less than-the-usual amount of sweetness, thus retaining the natural taste of carrots. Also, I’ve sweet condensed milk instead of sugar and haven’t overcooked the carrots to retain its nutritional value. Another surprise ingredient is a bit of paneer, which gives a wonderful texture to the dish.
Gajar ka Halwa
Time taken: 45 min
- Grated carrots: 500 g
- Sweet condensed milk: 1 tin
- Cardamom pods (powdered): 2
- Paneer: 50 g
- Cashewnuts and raisins (mixed): 50 g
- Milk: 2-3 tbsp
- Ghee: 2 tbsp
- Heat the ghee in a pan and fry the cashews and raisins and keep it aside.
- In the same pan, pour the milk, add the grated carrots, cover the lid of the pan and let the carrots cook for about 10 min.
- Add the condensed milk, paneer crumbs and stir till the liquid in the pan gets evaporated.
- Add the cardamom, cashews and raisins.
- Serve hot or cold.