Gajar Ka Halwa (Carrot Halwa)

Place the grated carrots into a pressure cooker, add water, and sprinkle the sugar on top without stirring.

Ingredients

240 mL of Carrots

120 mL of Water

120 mL of Sugar

Equipment

Pressure Cooker

Seal the pressure cooker and cook until the first whistle, then immediately remove from heat and release the pressure.

Equipment

Pressure Cooker

Heat the clarified ghee in a heavy-bottomed pan over low heat, then transfer the cooked carrots into the pan.

Ingredients

240 mL of Carrots

45 mL of Clarified Butter

Equipment

Dutch Oven

Stove

Add the fresh fruits, crushed cardamom pods, and crumbled khoya to the pan, reserving a portion of the fruit and khoya for final garnish.

Ingredients

120 mL of Fresh Fruit

4 pieces of Cardamom Pods

100 g of Khoya

Equipment

Dutch Oven

Cook the mixture on low heat for 15 to 20 minutes, stirring frequently until the moisture evaporates and the halwa reaches a thick, consistent texture.

Equipment

Dutch Oven

Spatula

Remove from heat and garnish with the reserved fresh fruits and khoya before serving.

Ingredients

240 mL of Fresh Fruit

240 mL of Khoya