Halwa
A star rating of 4.5 out of 5.2 ratings
Carrot halwa (gajar halwa)
Serves 4
Easy
Prep:
Cook:
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
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- 500g carrotscoarsely grated
- 8 green cardamom podspierced with a knife
- 500ml whole milk
- 125g unsalted butter
- 100g caster sugar
- 25g raisins
- 25g blanched almondsor chopped pistachios, roughly chopped
Nutrition: Per serving
- kcal516
- fat34g
- saturates20g
- carbs43g
- sugars42g
- fibre4g
- protein7g
- salt0.24g
Method
step 1
Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
step 2
Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
step 3
Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
