Summary

Ingredients

• 1 kg carrot (s)
• 1 liter milk
• 4 tablespoon ghee
• 150 grams sugar
• 5 cardamom pods, green
• 1 handful cashew nuts, natural
• 1 handful raisins

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Instructions

1. Peel the carrots and grate them completely into thin strips. Heat 2 tablespoons of ghee in a large saucepan over medium heat, add the carrot strips and stir for two to three minutes. Add the milk and bring to the boil with the carrots.
2. Lightly toast the cardamom pods so that they are easier to crush afterwards. Then mash and remove the peel, finely grind the seeds.
3. Add the sugar and ground cardamom to the carrot mixture and stir in. Add the remaining 2 tablespoons of ghee and stir in. Let the mixture simmer for about an hour, stirring regularly until there is no more liquid milk.
4. Lightly roast the cashew nuts and distribute them with the raisins on the gajar ka halwa for serving. Gajar ka Halwa is often served warm, but it also tastes very good cold.
5. Details and tips from first hand Indian can be found here: https://reisespeisen.wordpress.com/2016/04/29/gajarkahalwa/.