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Gajar Ka Halwa/Yummy Indian Dessert with Carrots

Gajar ka halwa is a delicious yummy Indian dessert. As the festive season is on in Indian homes different types of sweets are made. Gajar ka halwa is one such dessert which is loved in almost every part of India.Today I am sharing a delicious, exotic, colorful version of gajar ka halwa which will brighten up this festive season and make your dear ones happy.

Preparation time  30 minutes
Cooking time   1 hour
Serves   4 to 5

3 cups carrot  finely grated 
1 liter of milk
3 tbsp ghee / clarified butter
2 tbsp of mixed melon seed (optional)
½ cup of mixed dried fruits (cashew, almond, pistachio, raisin)
½ cup of grated khoya ( milk solid)
3 tbsp of condensed milk
2 whole elaichi and a very small piece of dalchini ( make a fine powder of the both) 
A pinch of salt
1 ½  cup  sugar or to taste

Cooking Methods 
First take the milk in a big bowl and let it boil until one liter milk turns to ½ liter. Meanwhile in a pan heat a teaspoon of ghee then fry all the dried fruits and the mixed melon seeds on that for a while then put off the flame and keep aside. Now in a pan heat rest of the ghee and then add the grated carrots in it. Then sprinkle a pinch of salt fry the carrots in ghee for 5 to 6 minutes. Then add the thick milk and mix well let it come to boil then cook for 15 minutes till all the milk evaporates and the carrot is well cooked. Then add sugar, khoya, fine powdered spice. Mix well and cook for another 2 minutes till all of the ingredients are well mixed. Then add the condensed milk. Keep the sugar bit low if you are using condensed milk. Now add the fired dried fruits. Mix well and put off the flame. Garnish with mixed dry fruits. Serve it hot and cold. Some love to have it with dollop of vanilla ice cream.

Happy Cooking!


  1. Love this anytime... Delicious preparation

  2. I'll take mine with ice cream! Beautiful!

  3. Lovely dear :)
    First Time here :)
    following uuu...

  4. A delicious looking dessert! What a fantastic combination of ingredients.




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