Slow-Cooked Shahi Gajar Ka Halwa
Traditional red carrot pudding slow-simmered in full-cream milk, ghee, khoya, and aromatic cardamoms.
"Sauté grated carrots in 2 tbsp ghee for 5 minutes BEFORE adding milk! Ghee coating locks the vibrant natural red color and natural sweet aroma of carrots."
🛒Ingredients
- ▪1 kg Red Carrots (Delhi Red), grated
- ▪1.2 litres Full-Cream Whole Milk
- ▪4 tbsp Pure Desi Ghee
- ▪0.75 cup Sugar
- ▪100g Khoya (Mawa), crumbled
- ▪0.5 tsp Green Cardamom Powder
- ▪2 tbsp Cashews, Almonds & Pistachios, chopped
- ▪1 tbsp Raisins
👨🍳Step-by-Step Instructions
Heat 2 tbsp ghee in a heavy kadai. Add grated carrots and sauté on medium heat for 5-7 mins until moisture evaporates slightly and color brightens.
Pour in full-cream milk. Simmer uncovered on medium heat stirring periodically until all milk evaporates and carrots soften (approx 35 mins).
Add sugar and remaining ghee. Sauté continuously (Bhuna process) until sugar melts and halwa turns glossy reddish-amber. Stir in crumbled khoya.
Toss in cardamom powder and fried nuts. Serve piping hot with a scoop of vanilla ice cream or warm as is.
🔥Pro Execution Notes
- Use medium grater hole size — finely grated carrots turn mushy, while coarse grating takes too long to break down into silky halwa.
- Adding sugar only AFTER milk is 90% reduced ensures carrots cook tender without becoming chewy.