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  1. First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
  2. You need approx. 4 to 4.5 cups grated carrots.
  3. In a kadai or deep thick bottomed pan combine milk and grated carrots.
  4. On a low to medium flame, bring the whole mixture to a boil and then simmer.
  5. While the mixture is simmering on a low flame, keep on stirring in between, the grated carrots will cook in the milk and the milk will start to reduce and evaporate.
  6. When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
  7. Stir well and continue to simmer and cook on a low flame and do keep on stirring the gajar halwa in between.
  8. Towards the end, add the cashews, crushed saffron and raisins and simmer carrot halwa till all the milk is evaporated. switch off the burner.
  9. Serve gajar halwa hot, warm or you can also serve it cold.