Ingredients
- 1kg carrots
- ½ cup ghee/clarified butter
- 3 cups (750ml) milk
- ½ cup ghee/clarified butter
- 1 cup sugar
- 1 tbsp. ghee/clarified butter
- 10-12 almonds
- 10-12 cashews
- 2 tbsp. raisins
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Peal the carrots and then roughly chop them into small pieces.
- Put half the carrots in a mixer grinder and grind in short intervals. Do not grind in one go, else the carrots will turn into a paste. Make sure to scrape the sides and the bottom while grinding.
- Heat ghee in a pressure cooker and then add carrots. Cook them for 2-3 minutes.
- Add milk and pressure cook till 4 whistles.
- Once done, remove the lid and cook the halwa till the milk is completely absorbed by the carrots.
- Add sugar and cook till the sugar melts completely and the gajar halwa is thick.
- Now add the ghee and while stirring it continuously roast the gajar ka halwa on medium to low till the ghee is released from the sides and the halwa forms a ball type structure and stops sticking to the pressure cooker.
- In another pan add ghee and roast almonds and cashews for 2 minutes or until light golden. Similarly add raisins and cook for few seconds or until they swell up.
- Add the roasted nuts on the gajar halwa and serve hot.
- Can be stored in the refrigerator for upto 15 days.
Recipe Notes
- Never grind the carrots on high speed else they might form into a paste.
- You can adjust the quantity of the sugar as per your preference.
