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Gajar ka Halwa

By Executive Chef Sonu Koithara

  • Wash and peel the carrot. Using a thick grater, grate the carrot
  • In a thick bottomed pan, heat the milk
  • Lower the heat and reduce the milk till it reduces to half
  • When half of the milk is left, add in the grated carrot and till the carrot gets soft and all the milk is incorporated in the carrot
  • 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


  • Carrot - 1kg
  • Milk - 2litres
  • Ghee - 30gm
  • Green Cardamom - 2-3 pc
  • Sugar - 60gm
  • Cashew nut for garnish