Do you agree that some dishes taste good only during that particular season? Like rainy season calls for Samosa, Pakora, or Batata Vada etc, winter season makes Gajar Halwa tastes more yummy!! Presenting you an easy recipe for Gajar Halwa made with Condensed milk, Evaporated milk. You just have to mix grated carrot, condensed milk, evaporated milk and pop it in the microwave. And then either you can have it immediately or if you are like me who want more cooked version of Gajar Halwa, then add cream to it and cook it more. When I made it first time using microwave, I wasn’t satisfied with the taste. I was looking for that gajar halwa taste what my mom makes. So, I called her and asked for any tip. She said add Heavy Cream to it and let it cook for a while on burner. My mom says, the Best Carrot Halwa is one which encapsulates the flavor of the carrots. And there you have it. I got the perfect taste what I was looking for.

 

Here is my version of Gajar Halwa..

 

Cooking Time : 30-40 minutes (approx.)

Makes : 10-12 cups

You will need:

• Carrot – 2 pounds, Grated

• Condensed Milk – 14 oz, 1 can

• Evaporated Milk – 12 oz, 1 can

• Heavy Whipping Cream – 1/2 Pint or 236 mL (you can find this in the Milk section)

• Cardamom powder – 1/4 teaspoon

• Cashews, Raisins – optional

• Sugar – as per needed

• Ghee – 1 tablespoon

 

Let’s get started:

• In a deep microwave safe bowl, mix grated carrots, condensed milk and evaporated milk.

 

• Microwave it for approximately 30- 40 minutes or until all the liquid get absorbed by the carrots (mine took 30 minutes). Start with 10 minutes-take it out-stir-again in the microwave. Repeat the same again. As it is getting closer to the point where the carrots starts to absorb the moisture, microwave it for 5 minutes and then stir. (I prefer putting a plate under the bowl to avoid spills)

 

• Now, some people like the Halwa up to this level but I like it more cooked.

• For further cooking, transfer it to a heavy bottom pan. Put some ghee so that carrots will not stick to the bottom. Add 1/2 cup heavy cream to the carrot mixture. Check the sugar. If you want to more sweet then add sugar. Once sugar is added, the content tends to liquefy.

• Soak cashews and raisins in water.

• Let the halwa cook. You will see it changes into dark red color as it reaches the thick consistency. Drain the water out of the cashews & raisins & add  cashews & raisins. Turn off the heat. Add Cardamom powder. Your Gajar Halwa is ready.

 

 

Note:

Once the halwa is made, after some time the sugar gets mingled completely with the carrots and ghee tending to add more sweetness and taste to the halwa. So, watch out while adding the extra sugar.

Serving style:

• You can serve the halwa warm or cold. You will find it in the menu cards of Indian Restaurants & in weddings. It is often paired with Vanilla Ice cream while serving.

• Garnish it with sliced pistachios.