Gajar Ka Halwa recipe...orange bliss
“It’s got a binary sort of taste hasn’t it?”
“No it hasn’t, what are you talking about? It’s much deeper and richer than that.”
Another guest chipped in… “Yeah, I mean it’s sticky, sweet yet not sickly…what’s the scent?” she asked turning her quizzical eyebrows in my direction. I sat in the middle of the dessert discussion joining the gang of replete diners, now glowing with the satisfaction of full bellies, spoons scraping bowls scooping every last carroty fibre from the dish. Perfumed with the fragrance of a spice trail favourite, green cardamom.
The end to another Cash n Curry supper club, finished off gooey Carrot Halwa, a childhood favourite created from simple refined ingredients; carrots, milk, sugar, pistachios, butter and sultanas all reduced to a wicked little flurry of deep orange bounty from the East, where a little goes a long way. Morsels of gorgeousness, which defy you to resist another portion.
Carrot Halwa is a lesson in patience, imbuing cooks with a noble virtue…slow cooking. resulting in a treasure welcomed by lucky diners. Yes, like most dishes with deep flavours it takes time but the labour investment yields fantastically high returns. It’s also a great excuse to carve out some selfish time to be with your own thoughts, a double indulgence.
How to make Carrot Halwa
Serves up to 10
- 1 litre of full fat milk
- 1.5kg carrots, finely grated
- 200g sugar
- 100g butter
- 2 tsp ground green cardamom
- 20 pistachio nuts crushed roughly
- 3tbs raisins
In a large pan, bring the milk to the boil, then turn down to simmer gently. Add the carrots (for speed grate in a blender), stirring regularly until the carrots have become tender, the milk evaporated and the mix spongy it’ll take around 30 minutes. Drop in the sugar and cook for at least 30 minutes until the sugar’s dissolved and the milk completely absorbed. Slide in the butter glazing the carrot halwa (gajar ka halwa) with a deep sheen stirring for another 5 minutes. Add the nuts, raisins and cardamom powder thoroughly mixing together. Serve this authentic carrot halwa recipe warm.
Carrot halwa will keep in a fridge for about a week or you can freeze it for a couple of months. When you fancy indulging, just warm it up.