Gajar Ka Halwa with Pista Crunch

Gajar Ka Halwa is an Indian dessert originating from the city of Lucknow, known for its rich, creamy texture and vibrant orange color, created by slow cooking grated carrots in ghee and milk. This version is elevated with a crunchy pistachio topping and a sprinkle of cardamom powder.

🛒 Ingredients

• 2 cups carrots
• 1/2 cup ghee
• 1 1/2 cups milk
• 1 cup granulated sugar
• 1 tsp. ground cardamom
• 1/2 cup chopped pistachios
• 2 tbsp unsalted butter
• 1/2 cup water
• 2 tbsp cornstarch
• 1 tsp. pistachio powder

👨‍🍳 Instructions

1. 1

   Step 1: Grate the carrots and set aside.

2. 2

   Step 2: In a large saucepan, heat the ghee over medium heat.

3. 3

   Step 3: Add the grated carrots and cook for 5-7 minutes, until they start to soften.

4. 4

   Step 4: Add the milk, sugar, and ground cardamom. Stir well and bring to a simmer.

5. 5

   Step 5: Reduce the heat to low and cook, covered, for 20-25 minutes, or until the carrots are tender.

6. 6

   Step 6: Stir in the cornstarch mixture and cook for an additional 2-3 minutes.

7. 7

   Step 7: Remove from heat and let cool slightly.

8. 8

   Step 8: Just before serving, top with chopped pistachios and a sprinkle of pistachio powder.

9. 9

   Step 9: Serve warm or chilled, with a dollop of whipped cream if desired.

10. 10

    Step 10: Garnish with a sprinkle of cardamom powder and a few chopped pistachios, if desired.

💡 Pro Tips

To prevent the ghee from burning, stir constantly while cooking the carrots. For a creamier dessert, add 1-2 tablespoons of unsalted butter to the saucepan with the cornstarch mixture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

📊 Nutrition per Serving