For me Carrot halwa or Gajorer halua has always been a special attraction in winter. I eagerly waited for the day when my mother would prepare it for me. In those days my job was to grate the carrot which was actually the laborious part of the recipe 😉 I loved it so much that I could end up doing anything to have carrot halwa 😉
However, with the age I got clever and now the story is just the opposite. For this recipe I made my mother grate the whole bunch of carrot while I acted like a boss 🙂 The recipe is a tribute to my mother and to the golden memory of childhood.
Ingredients to serve 4-5 :
- Carrot – 500 gm.
- Khoya or Mawa – 75 gm.
- Sugar – 100 gm.
- Green cardamom – 5
- Cashew nut – 2 tbspoon
- Raisin – 2 tbspoon
- Ghee or Clarified butter – 3 tbspoon
Wash, peel and finely grate the carrot with a micro plane.
Soak the cashew nuts and raisins in water for 10-15 minutes, then chop them roughly.
Take out the seeds from the cardamom pods and make fine powder out of them.
Also grate the ‘khoya’ or ‘mawa’ with a grater.
Now melt 2½ tbspoon of ghee in a non-stick pan or kadai over low-medium heat.
Add grated carrot and cook till it turns soft and raw flavour of it disappears.
Then add the sugar and cook for another couple of minutes till all the water evaporates.
Now add the mawa and mix well.
Add chopped cashew nuts and raisins, give them a good stir.
Then put the gas off, add remaining ghee and cardamom powder, mix them well.