Gajar halwa with milk mawa raisins and nuts
Lalkila Kitchen · Desserts · Vegetarian · Vegetables
This is a rich archive carrot halwa, with milk reduced around grated carrots before mawa and nuts are added. Use a broad heavy pan and stay close as it thickens. The reduction matters more than a promised number of minutes.
Ingredients
- 250 g carrots, finely grated
- 75 g ghee
- 1 litre milk
- 1/4 cup raisins
- 100 g sugar, or less to taste
- 100 g mawa (khoya), crumbled
- 1/2 cup cashews, chopped
- 1/2 cup almonds, chopped
Method
- Heat the ghee gently in a heavy pan. Add the carrots and stir until softened and fragrant, without letting them burn.
- Add milk and simmer gently, stirring and scraping the base regularly, until the carrots are tender and most of the milk has reduced.
- Add sugar and raisins. Cook, stirring, as the sugar dissolves and the mixture thickens again.
- Stir in cashews and mawa. Continue over low heat until evenly hot and thick enough to gather softly on the spoon. Avoid scorching the milk solids.
- Finish with almonds. Serve warm, or cool promptly in shallow containers and refrigerate.
Cooking notes
Contains milk and nuts. This source uses a generous quantity of nuts and ghee; it is an occasion dessert rather than a nutrition claim. Mawa brands vary in moisture, so finish by texture.
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Source and adaptation
Adapted from Gajar Ka Halwa, Indian Recipes in Joseph Paul's approved archive, PDF pages 19–20; no named author is given.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.