Carrot and Cashew Halwa (Gajjar Halwa)
7 servings
180 minutes
Carrot Halwa (Gajjar Halwa) is an exquisite treat with deep historical roots in Arabic cuisine. This dessert combines the sweetness of caramelized carrots, the creaminess of milk, and the spicy aroma of cardamom. The slow cooking process gives it a rich texture, while the addition of cashews and raisins enriches the flavor with nutty and fruity notes. Gajjar Halwa is often prepared for special occasions—during holidays and family celebrations—when one wants to warm loved ones' hearts with the warmth of Eastern traditions. Each spoonful of this dessert offers tenderness and velvety sweetness, while its appetizing aroma evokes cozy memories. Served warm or chilled, sometimes with an extra portion of nuts, it transforms an ordinary day into a gastronomic adventure.
1
Put milk with cardamom on the fire.
- Milk: 1.5 l
- Cardamom seeds: 7 pieces
2
Wash the carrot, peel it, and grate it on a coarse grater.
- Carrot: 1 kg
3
When the milk boils, add the carrot and simmer on low heat (+ diffuser) for about an hour, then add sugar and cook, stirring thoroughly (to prevent burning), until thickened for another 1-1.5 hours.
- Carrot: 1 kg
- Milk: 1.5 l
- Sugar: 2 glasss
4
Add the oil and, stirring thoroughly, wait for it to be absorbed into the halva.
- Butter: 150 g
5
When serving, add raisins and/or cashews to it.
- Cashew: 200 g
- Raisin: 200 g