Carrot Halva with Milk, Almonds, Sesame, Cardamom and Ginger (Gajjar Halwa)
4 servings
120 minutes
Gajjar Halwa is an exquisite dessert known in Indian cuisine but recognized worldwide. Its base is carrot, which when slowly cooked with milk acquires a rich sweet flavor and velvety texture. Almonds, sesame, and spices like cardamom and ginger add refined notes to the halwa, making it aromatic and rich. This dessert not only delights the taste but is also a source of nutrients. It is traditionally prepared for holidays and celebrations, enjoyed with each bite that melts in the mouth. Served as delicate balls sprinkled with sesame or coconut flakes, it creates a harmonious blend of textures and flavors.
1
We take a carrot and grate it on a coarse grater.
- Carrot: 500 g
2
We peel the almonds and grind them.
- Almond: 30 g
3
Place grated carrots, sugar, and milk in a pot... stir for 30-40 minutes (until the milk completely evaporates).
- Carrot: 500 g
- Sugar: 125 g
- Milk: 140 ml
4
When the milk has completely evaporated, add butter and almonds (you can also add seeds, sesame, pistachios, raisins).
- Butter: 13 g
- Almond: 30 g
- Peeled pumpkin seeds: to taste
- Sesame seeds: to taste
5
Then we add spices (cleaning cardamom from the husk and grinding it in a mortar), ginger or cinnamon, and cook for another 15 minutes, stirring actively (as it burns easily).
- Cardamom: to taste
- Ground ginger: to taste
- Cinnamon: to taste
6
Spread in a thin layer on a dish or baking tray and wait for it to cool.
7
Next, we send it to the fridge for an hour (it will thicken even more).
8
After an hour, we take out the halva, roll balls, and coat them in sesame or toasted coconut flakes.
- Sesame seeds: to taste