Easy Gajar Ka Halwa Recipe (without Khoya Or Condensed Milk)
Gajar Ka halwa, a quintessential Indian dessert at Indian Parties and festivals. I make this recipe in almost every occassion or function at home. It's my family's most loved Indian festive dessert.
Carrots 10 nos (After grating about 1.5- 2 cups)
3 Tbsp clarified butter / ghee
Cardamom powder 1/2 tsp
Full Fat Milk 3 Cups
Sugar 1/4th Cup
Kesar 3-4 strands (optional)
Raisins about 2 tbsp
Almond 5 nos chopped
Grate the carrots coarsely. Heat a heavy bottom pan or kadhai.
Add ghee or clarified butter. And saute the raisins and almonds for a quick sec. Remove and set aside
In the same pan ass the grated carrots
Saute the carrots in ghee for a 2 mins. Heat tbsp milk and add kesar keep aside
Now add milk and let the carrot-milk mixture cook on medium heat till the milk comes to a good boil. Once the milk starts to boil, turn down the heat to low and let the mixture simmer on low heat for atleast 40 mins (It usually takes anywhere between 30-50mins)
Keep stirring occassionally from the bottom to avoid the milk to burn and settle at bottom. You will see as the carrots get slow cooked the milk thicken and starts to reduce.
Keep simmering till the milk is reduced to half and the the mixture forms a thick halwa.
After 30 mins add raisin, nuts, Kesar and sugar. Mix well and let it cook for another 10-15 mins
The last 5 mins you can tun the heat up and mix continiously for the halwa to come together well.
Serve halwa in a bowl, hot or cold
You may use any carrots for the halwa, but aunthentically you should be using the halwa carrots which are thin, long and have fine white hair like threads