Gajar Ka Halwa

  • Dessert
  • Servings
  • 0Spicy
  • 20 MinsCook Time
  • Cuisine : North Indian
Rate this recipe :

This is a traditional Indian sweet that is particularly savoured during festivals.If you do not add khoya in this dish, you can save yourself from adding on 300 calories.


Ingredients

  • 300 milliliter milk
  • 1 teaspoon of cardamom powder
  • 2 cups of grated carrot
  • 7-8 tablespoons of sugar
  • 5 tablespoons of butter
  • 4 tablespoons of cream
  • 3 tablespoons of crushed almonds

Step By Step Method

  • Step 1. Take 300 milliliter milk, add 1 teaspoon of cardamom powder to it and keep thickening the milk.

    Step 2. Prestige hob top is made from Italian technology, distributing the flame evenly across the kadai and expends minimum gas.

    Step 3. With the milk simmering, and the lovely aroma of cardamom  in the air, introduce 2 cups of grated carrot to the milk.

    Step 4. Prestige Dura plus is scratch resistant and thus freely  use metal spoon to toss the grated carrot in the kadai.

    Step 5. Now add 7-8 tablespoons of sugar into the kadai and generously add 5 tablespoons of butter too.

    Step 6. Keep mixing the contents in the kadai  for 7-10 minutes till the milk is all dried up.

    Step 7. Enrich it further by adding in 4 tablespoons of cream and this part is optional.

    Step 8. Once the milk is all dried up, add 3 tablespoons of crushed almonds to the kadai and let it simmer further for 2 minutes.

    Step 9. The crushed almonds add a beautiful texture to the dish and now your feast is ready.

    Step 10. Garnish with whole almonds and serve.

About Chef

ChefDeepu

Chef Deepu is a successful restaurateur from Chile running multi award winning restaurants. He is young and passionate about both finger foods & football. He loves the environment of a kitchen and feels a kitchen is a place where ingredients come alive. Cooking for him is not chemistry but an art in itself. It requires more intuition and taste rather than exact measurements.

Chef Deepu has previously worked with Dublin Restaurant and Bar and with Soul Of India as CEO and Head Chef, Chile. He also has plans of opening up a Soul of India restaurant in Pune, India, very soon. Soul of India has been ranked the No. 1 Indian restaurant in Chile, under his leadership.

A specialist in Indian, Italian, Latin, Japanese and French cuisines, Chef Deepu has also been featured on Zee Khana Khazana.