Gajar Ka Halwa (Carrot Halwa)

8 steps · 45 min total

1. 01

   Prepare the Carrots

   Wash, peel, and grate the carrots. Aim for long strands by using the bigger holes on your grater, which helps the halwa keep some texture.
2. 02

   Squeeze Excess Water

   Gather the grated carrots in a clean kitchen towel and squeeze out as much excess water as you can. This concentrates the carrot flavor and helps the halwa cook down properly.
3. 03

   Pressure Cook Carrots

   Add the squeezed carrots and 1/4 cup water to a pressure cooker. Sprinkle the 1 cup sugar over the top, but don't mix it in. Put the lid on, and as soon as the whistle is about to come, switch off the heat and release the pressure. The carrots should be tender but not mushy.
4. 04

   Sauté Carrots in Ghee

   In a heavy-bottomed deep pan, melt 2 tablespoons ghee over low heat. Transfer the pressure-cooked carrots to the pan.
5. 05

   Add Dried Fruits

   Stir in the 1/4 cup raisins and 1/4 cup almonds. Set aside a small amount of dried fruits for garnishing later.
6. 06

   Cook with Mawa and Cardamom

   Mix in the crushed 2 cardamom pods and crumbled 1/2 cup khoya/mawa. Continue cooking the halwa over low heat, stirring frequently, for about 15 to 20 minutes. You're looking for the mixture to thicken and the ghee to start separating slightly from the carrots.
7. 07

   Garnish and Serve

   Turn off the heat. Before serving, sprinkle the reserved dried fruits and any remaining mawa over the halwa.
8. 08

   Store and Reheat

   Store any leftover halwa in an airtight container in the refrigerator for 1 to 2 weeks. Reheat gently on the stovetop or in the microwave before serving.