Gajar Ka Halwa with Cardamom Pistachio Crunch
Gajar Ka Halwa with Cardamom Pistachio Crunch
A rich and creamy Indian dessert made with carrots, cardamom, and pistachios, perfect for special occasions and festive celebrations.
š Ingredients
- 2 cups Grated Carrots
- 1/2 cup Ghee
- 1 cup Granulated Sugar
- 2 pieces Green Chilies
- 1/2 teaspoon Ground Cardamom
- 1/4 teaspoon Ground Cinnamon
- 1/2 cup Pistachios
- 1 cup Heavy Cream
- 1/4 teaspoon Rose Water
šØāš³ Instructions
- 1
Step 1: Heat ghee in a large pan over medium heat. Add grated carrots and cook until they are tender and lightly browned, stirring occasionally.
- 2
Step 2: Add green chilies, ground cardamom, and ground cinnamon to the pan and cook for 1 minute, stirring constantly.
- 3
Step 3: Add granulated sugar to the pan and cook for 2-3 minutes, stirring constantly, until the sugar is dissolved and the mixture is caramelized.
- 4
Step 4: Add heavy cream to the pan and cook for 2-3 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon.
- 5
Step 5: Remove the pan from the heat and stir in rose water. Let the mixture cool to room temperature.
- 6
Step 6: Cover the pan with plastic wrap and refrigerate for at least 2 hours or overnight.
- 7
Step 7: Just before serving, sprinkle pistachios on top of the chilled carrot mixture and serve chilled or at room temperature.
- 8
Step 8: Garnish with chopped pistachios and serve alongside cardamom-infused whipped cream, if desired.
- 9
Step 9: Serve Gajar Ka Halwa in individual serving cups or bowls and enjoy as a special treat.
- 10
Step 10: Leftover Gajar Ka Halwa can be stored in an airtight container in the refrigerator for up to 3 days.
š” Pro Tips
To prevent the carrots from becoming too soft and mushy, cook them over low heat and stir frequently. For a more intense flavor, use a higher ratio of ghee to carrots. To make the pistachio crunch more pronounced, toast the pistachios in a 350Ā°F oven for 5-7 minutes, or until fragrant and lightly browned.