Gaajar Halwa is one of my favourite indian sweets. Some serve it as a starter while others serve it as dessert. Either way I’m a fan!
Gaajar means carrot, this is basically slow cooked carrots with milk and aromatics until it caramelizes and breaks down into a thick paste like product.
It takes a few hours to cook but it’s super worth it.
BY RSR’s MOM (adapted from Indian delights)
• 2 cups grated carrots
• 2 litres milk
• 1 cup ghee
• 2 tbsp taystee wheat or semolina
• 1 Small tin Nestle cream
• 2 tsp fine elachi (cardamom)
• 1 tin Condense milk
• Sugar to your preference( we used about 4 tbsp)
• 4 tbsp ground almonds
• 2 tbsp desiccated coconut
1. Grate the carrots on the smallest hole on the grater.
2. Add it to a flat wide pot and add 2 litres of milk
3. Start off on a high heat bring to a boil then reduce to a low-end heat. ( my stove goes up to 9, I had it on level 4)
4. Cook this for approx 4 hours depending on your stove (gas may go faster , I have a glass top stove so it takes longer )
5. Make sure to mix at intervals. Every 10 mins or so
6. Cook until the milk has reduced and the carrots are soft.
7. Warm the ghee in a separate pot and add the taystee wheat. Cook until golden brown
8. Then add this to the pot with the carrots. Mix in immediately
9. After this add the condense milk, Nestle cream, Almonds, Coconut, sugar and elachi.
10. Cook this until all the ghee starts to surface ontop of the solids.
11. Once this happens it’s ready to serve. You can serve it in a tray and cut slices or serve as in the pictures below
12. Garnish with pistachios or almonds. You may serve with extra cream on the side.