Winter Gajar ka Halwa, Home-Style
Red winter carrots slow-cooked in milk and finished with khoya and ghee, a much-loved home dessert during Chandigarh's winter months.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Heavy pot
- •Grater
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17 g
- carbs
- 34 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 310 kcal
Instructions
- 1
Heat ghee (clarified butter) in a heavy pot. Fry the grated carrots for 5–7 minutes until slightly softened.
- 2
Pour in the milk. Bring it to a gentle boil.
- 3
Simmer on low heat and stir often. Cook for 35–40 minutes until the milk is mostly absorbed and reduced.
- 4
Add sugar. Keep cooking until the mixture thickens further.
- 5
Stir in grated khoya (dried whole milk solids). Cook for another 5 minutes until well combined.
- 6
Add cardamom powder. Mix well.
- 7
Top with chopped almonds and pistachios before serving warm.
Chef's tips
Use fresh, tender red winter carrots for the best sweetness and colour. Cooking low and slow stops the milk from burning at the bottom.
Ingredient substitutions
- khoya → milk powder mixed with a little ghee
Storage
Refrigerate for up to 5 days in an airtight container.
Reheating
Reheat gently on the stovetop with a splash of milk, or serve chilled.
Common mistakes to avoid
- •Boiling the milk too fast on high heat, which can burn the halwa (sweet pudding).
Serving suggestions
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