Gajar Halwa



600 ml double cream 
½ cup ghee 
1 kg carrots, peeled and grated 
4 cups milk 
½ tsp Supreme Green Cardamom Powder 
¼ tsp Supreme Nutmeg Powder 
⅛ tsp Supreme Mace Powder 
1 cup sugar 
Pinch of salt 
1 tbsp ghee
⅓ cup Supreme almond, finely chopped 
⅓ cup Supreme Cashews, finely chopped.


Bring double cream to a boil in a deep pot. Reduce heat and stir often, simmer on low until cream reduces and the oil separates and you are left with deep golden thickened cream (mawa). Keep a strainer with a bowl underneath ready and strain the thickened cream from the ghee as soon as it turns deep golden. Use the ghee produced for the gajar halwa. 
Heat ghee in a large pot over medium heat. Add carrots, stir well and saute until they soften and start to caramelize. Now add milk and bring to a boil then reduce heat to medium-low and simmer until the milk has completely reduced. You will need to stir the halwa frequently to make sure the halwa doesn’t stick and burn at the bottom of the pan. 
In the meantime, lightly toast the chopped nuts in ghee and set aside. 
Once the milk has reduced, stir in sugar, mawa and spices. Stir frequently and cook for another 15 minutes.  Cook for longer for a fudge like texture.  Stir toasted nuts (leave some aside to garnish). Remove from heat and cool slightly, then garnish and serve. 

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