Carrot Halva Recipes

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CARROT HALWA | GAJAR HALWA RECIPE



Carrot Halwa | Gajar Halwa Recipe image

Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.

Provided by Swasthi

Categories     Dessert

Time 40m

Number Of Ingredients 7

½ kg carrot ((gajar)(500 grams) (prefer young carrots))
2 cups milk ((1 cup for Instant pot))
½ cup sugar ((+ 2 tbsp optional) (prefer organic))
½ teaspoon cardamom powder ((or 4 pods skinned & powdered))
2 tablespoons ghee ((clarified butter))
20 mixed nuts (10 pista, 5 cashew & 5 almonds)
2 tablespoons raisins (optional)

Steps:

  • Wash carrots under running water & peel them.
  • Grate them in a food processor or with a hand grater.
  • Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
  • Next bring milk to a boil in a heavy bottom pot or deep pan.
  • Add grated carrots and cook on a medium heat stirring often.
  • Do not leave the pot unattended as the milk will get scorched.
  • When the milk has completely evaporated add sugar and stir well.
  • Sugar will release lot of moisture & will make the entire carrot halwa gooey.
  • Cook until half the moisture evaporates, then stir in the ghee.
  • Saute the carrot halwa well in ghee until the moisture evaporates completely.
  • When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
  • Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
  • Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
  • When it is hot fry the nuts until light golden.
  • Then add in raisins if using. When they plump up remove to a plate.
  • Then add in the carrots & saute for 2 to 3 mins stirring well.
  • Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
  • Secure the instant pot & position the steam release handle to sealing.
  • Press the pressure cook (manual) button & set the timing to 3 mins.
  • When the instant pot beeps and finishes, do a manual pressure release carefully.
  • Stir in the sugar, ghee & cardamom powder.
  • Press the saute button & saute until the milk evaporates completely.
  • Garnish gajar halwa with chopped nuts & raisins.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

HALWA CARROT CAKE



Halwa Carrot Cake image

Provided by Maneet Chauhan

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 29

Nonstick cooking spray, for greasing the pan
1 1/4 cups vegetable oil
1 cup lightly packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons chai masala powder
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 cups peeled and grated carrots
1 cup coarsely chopped pecans
1/2 cup sliced dates
5 cups milk
1 3/4 pounds carrots, peeled and grated
1/4 teaspoon ground green cardamom
A few strands saffron
2 ounces raisins
4 tablespoons ghee or clarified butter
2 ounces almonds, chopped
2 ounces cashews, chopped
2 ounces pistachios, chopped
1/2 cup grated paneer
One 14-ounce can condensed milk
1 to 2 tablespoons granulated sugar
4 to 6 cups sweetened whipped cream
1/4 cup pistachio dust or very finely crushed pistachios
1 cup edible flowers
1 to 2 sheets edible gold leaf

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
  • In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
  • In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
  • Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
  • For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
  • Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
  • Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
  • For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.

GAJAR KA HALWA (CARROT HALWA)



Gajar Ka Halwa (Carrot Halwa) image

Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.

Provided by manju

Categories     Holidays and Events Recipes     Diwali

Time 1h40m

Yield 8

Number Of Ingredients 8

2 tablespoons sunflower seed oil
2 pounds carrots, grated
1 ½ quarts whole milk
2 cups white sugar
½ cup raisins
1 ½ teaspoons ground cardamom
1 pinch saffron threads
8 tablespoons chopped pistachio nuts

Steps:

  • Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
  • Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
  • Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

Nutrition Facts : Calories 458.5 calories, Carbohydrate 79.8 g, Cholesterol 18.3 mg, Fat 13.5 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 187 mg, Sugar 70.3 g

GAJAR HALWA (CARROT AND CARDAMOM PUDDING)



Gajar Halwa (Carrot and Cardamom Pudding) image

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.

Provided by Brigid Washington

Categories     custards and puddings, dessert

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

3 tablespoons plus 2 teaspoons ghee or clarified butter
8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater
3 cups/720 milliliters good-quality whole milk
1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
1/4 cup/50 grams granulated sugar, plus more to taste
1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

Steps:

  • In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
  • Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
  • Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams

CARROT HALVA



Carrot Halva image

This rich and satisfying Indian sweet is simple to prepare, though it does take time and patience for the carrots to cook gently as you stir so that the correct consistency is achieved.

Provided by Artandkitchen

Categories     Gelatin

Time 1h10m

Yield 30-40 pieces

Number Of Ingredients 10

1 lb carrot, finely grated
1 1/2 cups whole milk
1/2 condensed milk (7.5% fat)
3/4 cup sugar
1/4 cup raisins
1/4 teaspoon ground cardamom
1 pinch ground cloves
1/2 teaspoon vanilla sugar (optional)
3 tablespoons ghee or 3 tablespoons butter
1/4 cup sliced almonds (preferably toasted)

Steps:

  • Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
  • Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
  • Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
  • Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
  • Arrange the almonds on top, pressing them into the halva slightly.
  • Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.

CARROT HALWA



Carrot Halwa image

Provided by Aarti Sequeira

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pound carrots, peeled
1/4 cup ghee
6 pods green cardamom
1 cup whole milk
1/4 cup sugar
Kosher salt
1 cup powdered milk
1 teaspoon dried black currants
1/4 cup crushed or minced toasted pistachios

Steps:

  • Grate the carrots with the fine blade of your food processor or with a box grater.
  • Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
  • Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
  • Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
  • Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.

CARROT HALWA (CARROT DESSERT)



Carrot Halwa (Carrot Dessert) image

A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).

Provided by nausheen

Categories     World Cuisine Recipes     Asian

Time 32m

Yield 6

Number Of Ingredients 5

2 pounds carrots, peeled and shredded
1 quart milk
½ cup vegetable oil
¾ cup white sugar
10 pods cardamom, crushed, or more to taste

Steps:

  • Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.

Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g

CARROT HALVA



Carrot Halva image

Provided by Food Network

Categories     dessert

Time 21m

Yield 4 servings

Number Of Ingredients 8

1 pound carrots, peeled and grated
1/2 cup ricotta cheese
1/4 cup raisins
2 tablespoons chopped pistachios
1 teaspoon ground cardamom
Pinch ground cloves
2 cups milk
2 tablespoons honey

Steps:

  • Put the carrots, cheese, raisins, pistachios, cardamom, cloves, milk, and honey into a large saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve the carrots warm.

CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8



Carrot Halwa (Made W/Ease in Slow Cooker) - Zwt-8 image

This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*

Provided by twissis

Categories     Dessert

Time 55m

Yield 14 1/2 Cup Servings, 14 serving(s)

Number Of Ingredients 9

2 lbs carrots, peeled & washed thoroughly
6 cups whole milk
2 cups sugar
1 cup almonds, crushed (or well-chopped)
1/2 cup ghee (or butter, melted)
1/2 cup golden raisin
1/2 teaspoon ground cardamom
1 tablespoon pistachios, ground
1 tablespoon almonds, ground

Steps:

  • Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
  • Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
  • Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
  • Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
  • Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
  • When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.

Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4

CARROT HALVA



Carrot Halva image

Make and share this Carrot Halva recipe from Food.com.

Provided by Lennie

Categories     Candy

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup whole blanched almonds
1/4 cup pistachio nut
6 tablespoons butter
1 lb carrot, coarsely grated
2 1/2 cups milk
1/2 cup sugar
1/3 cup golden raisin, optional

Steps:

  • Preheat oven to 350F (180C).
  • Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
  • Heat butter in a saucepan.
  • Add carrots; cover and cook for 10 minutes.
  • Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
  • Add sugar and cook for an additional 10 minutes, stirring constantly.
  • Remove from heat.
  • Add almonds, and raisins if you're using them.
  • Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
  • Serve warm or at room temperature.

CARROT HALWA



Carrot Halwa image

The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 25m

Yield 18 serving(s)

Number Of Ingredients 7

1 kg juicy orange carrot
1 1/2 liters milk
400 -500 g sugar
cardamom powder
3 pieces saffron
3 drops orange food coloring (optional)
1 tablespoon ghee

Steps:

  • Peel and grate carrots.
  • Put milk and carrots in a heavy saucepan.
  • Boil till thick, stirring occasionally.
  • Once it starts thickening, stir continuously.
  • Add sugar and cook further till thickens.
  • Add ghee, elaichi, saffron and colour.
  • Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
  • Serve hot, decorated with a chopped almond or pista.

Nutrition Facts : Calories 170.2, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 80.8, Carbohydrate 31.6, Fiber 1.6, Sugar 24.8, Protein 3.4

CARROT HALWA (GAJAR HALWA)



Carrot halwa (gajar halwa) image

Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture

Provided by Roopa Gulati

Categories     Dessert

Time 2h10m

Number Of Ingredients 7

500g carrots, coarsely grated
8 green cardamom pods, pierced with a knife
500ml whole milk
125g unsalted butter
100g caster sugar
25g raisins
25g blanched almonds or chopped pistachios, roughly chopped

Steps:

  • Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
  • Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
  • Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium

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2017-01-01 Instructions. Peel, chop and shred carrots. Heat a deep wide pan with 2 tablespoon ghee. Add shredded carrots and saute till it reduces to ¾th of its volume. Once done, add milk, cardamom powder, saffron and 2 tablespoon ghee and continue to cook till the milk reduces to ½ its quantity. Takes 15 to 20 mins.
From tomatoblues.com


AFGHANI CARROT HALWA RECIPE | USING RICOTTA CHEESE | COOK'S HIDEOUT
2015-02-26 Make Afghan carrot halvah: Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated and ground cardamom. Cook until they are cooked through and tender, about 15~20 minutes, stirring occasionally. While the carrots are cooking, combine ricotta cheese and powdered milk in a medium size bowl.
From cookshideout.com


CARROT HALWA RECIPE - GOTOCHEF
Methods. How to make Carrot halwa recipe. 1. Heat ghee in a pan, add then grated carrot , shallow fry of 5 minutes. 2. Add milk into carrot, boil for 20 minutes later. 3. Then add grated khoa kheer and mix chopping cashew nuts and chop raisin and then add sugar, then fry 5 to 7 minutes for dry, add elachi powder. 4.
From justgotochef.com


CARROT HALWA – SALMA'S RECIPES – STEP BY STEP RECIPES
2020-05-13 In pan, add the ghee. Once the ghee melts, add the nuts and raisins. Fry this by stirring on high heat until it's nice and golden. 3. Once it become nice and light golden, remove some only from the pan to garnish the dish with later. 4. In the same pan, add the carrots in. 5. Mix and cook on high heat for two minutes.
From salmasrecipes.com


CARROT HALWA RECIPE - TESCO REAL FOOD
Method. In a pan, heat the whole milk with the saffron, cardamon and sugar until it begins to bubble. Add the shredded carrots and simmer over a low-medium heat until the milk is absorbed. When the milk has reduced by around three-quarters, add the condensed milk, butter and nuts and mix well, then continue to cook, stirring frequently, for a ...
From realfood.tesco.com


CARROT HALWA RECIPE | GAJAR KA HALWA | GAJRELA RECIPE
Turn the gas to a medium flame. Cook for another 10-15 minutes stirring occasionally until the carrots are cooked well and the water reduces. Further, cook the carrot pudding completely until the halwa thickens. Now turn off the flame and ½ tsp cardamom powder, 1 …
From vegrecipebook.com


CARROT HALWA RECIPE | GAJAR HALWA RECIPE | GAJAR KA HALWA BANANE KI …
2020-06-05 Instructions. firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa. in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds. fry until it turns golden brown. keep aside. in …
From hebbarskitchen.com


CARROT HALVA RECIPE | RECIPELAND
Carrot Halva recipe. Ready In: 5 hr Makes 1 batch servings, 1176 calories per serving Ingredients: carrots, milk, sugar, milk, skim, (non fat) powder, vegetable oil, nuts
From recipeland.com


CARROT HALWA RECIPE | WOOLWORTHS
Step 2. Melt butter in the same pan over low to medium heat. Add carrot and cook, stirring constantly, for 10 minutes. Step 3. Stir milk and grinded cashews into carrot mixture. Simmer for 10 minutes until thick. Add sugar and cardamom and …
From woolworths.com.au


BEST CARROT HALWA RECIPE – ROOKIE WITH A COOKIE
2015-12-23 Discard the juice (or wait, drink up the juice!). Heat up a skillet on medium flame and melt butter. Add grated carrots and sautee for five minutes. Add cardamom powder (freshly ground is best, but store-bought one is okay too). Let …
From rookiewithacookie.com


10 BEST CARROT HALWA WITH EVAPORATED MILK RECIPES | YUMMLY
Carrot Halwa Recipe | Gajar Ka Halwa A Small Bite milk, almonds, carrot, sugar, cardamom powder, condensed milk and 1 more Carrot Poli (Bobbatlu/ …
From yummly.com


CARROT HALWA - GAJAR KA HALWA | SIMPLE INDIAN RECIPES
2008-01-08 Heat the ghee in a small pan and fry the nuts and raisins in it. Heat the milk in a heavy bottomed pan and add the carrot to it. Cook it on medium flame, stirring occasionally to avoid sticking to the bottom. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir continuously.
From simpleindianrecipes.com


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