Gajjar ka halwa

Gajjar ka halwa

Càrrot fudge pudding

By
From
Mr Todiwala's Bombay
Serves
4
Photographer
Helen Cathcart

Probably the best known fudge amongst India's many sweets. It is particularly popular in the north during winter – just head to the local dairy café and you will witness lots of people eating fresh, hot carrot fudge with a cup of freshly brewed tea. It is tastiest when eaten warm but can be had cold or eaten at room temperature. Organic carrots are the best to use and the deeper the colour the better.

Ingredients

Quantity Ingredient
2 tablespoons ghee
6 cardamom pods, split and seeds extracted
500g grated carrots
500ml milk
200g caster sugar
2 tablespoons pistachios or almonds, blanched and chopped
2 tablespoons raisins

Method

  1. Heat the ghee in a heavy-based pan. Add the cardamom seeds and fry for 30 seconds, stirring, until fragrant.
  2. Add the grated carrot and 150 ml water and cook, stirring for 5–10 minutes until tender and almost dry.
  3. Add the milk and keep stirring over a high heat until it starts to boil. Reduce the heat and simmer gently, stirring frequently, until the milk has almost evaporated and the mixture is fairly dry. It may take as long as an hour and better not rushed.
  4. Add the sugar and cook, stirring for about 10 minutes until crumbly and fudge-like. Stir in most of the nuts and raisins. Spoon into serving dishes, sprinkle with the remaining nuts and raisins and serve hot or cold.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
Asian
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