Recipe of the week: Gajar ka Halwa

Sonu Koithara, Executive Chef, Shamiana, Taj Jumeirah Lakes Towers
Filed on June 7, 2020 | Last updated on June 7, 2020 at 01.39 pm

Serves: 4


1 kg carrot

2 litres milk

30 gm ghee

2-3 pc green cardamom

60 gm sugar

Cashew nut, for garnish


Wash and peel the carrots. Using a thick grater, grate the carrot.

In a thick bottomed pan, heat the milk.

Lower the heat and reduce the milk by half.

Once the milk has reduced, add in the grated carrot. Cook till the carrot gets soft and all the milk is incorporated.

In a separate pan, heat ghee and add in the cardamom and sugar. As the sugar dissolves, add in the cooked carrot.

Cook till the ghee starts separating from the mixture.

Garnish with fried cashew nuts. Serve warm.