Sabhi Tarif Karenge Agar Is Tarah Se banaoge Gajar ka halva

Gajar Ka Halwa is a classic Indian winter dessert made with grated carrots slow-cooked in milk, ghee, and sugar for a rich, aromatic treat. For a dry version using white sugar, focus on evaporating excess moisture to achieve a firmer, non-runny texture perfect for homemade serving.

Key Ingredients
Use 1 kg grated red carrots, 2-4 tbsp ghee, 500 ml full-fat milk (or less for drier results), 150-200g white sugar (adjust to taste for subtle sweetness), 1 tsp cardamom powder, and chopped nuts like almonds and pistachios. White sugar keeps the halwa pale and "whitey" without khoya or milk powder, emphasizing natural carrot color.

Cooking Steps
Heat ghee in a heavy pan, sauté grated carrots for 10 minutes until soft and fragrant. Add milk, simmer on low heat stirring often until fully absorbed (20-30 minutes), then mix in white sugar and cook further until ghee separates and mixture dries out into thick lumps (another 15-20 minutes). Stir in cardamom and nuts at the end for garnish.

Tips for Dry Texture
Cook on low flame post-sugar addition to avoid sogginess—stir continuously as sugar melts and moisture evaporates, aiming for a halwa that leaves the pan clean. Reduce milk to 250 ml or skip it entirely for an ultra-dry, wedding-style version using just ghee and sugar.