Gajar ka Halwa. Joe Westaby
Carrots, milk and dried fruit are a healthy combination of ingredients and this dessert provides a good amount of fibre and the anti-oxidant beta carotene. However, it is high in fat and calories. The nutritional value can be improved if you use healthier ingredients such as skimmed milk, unsaturated lower fat spread in place of butter and skimmed milk powder instead of the full cream milk powder (khoya). Or you could try our lower fat version of carrot halwa.
1 kg carrot
500 ml semi-skimmed milk
50 g sugar
1 tsp cardamom seed, crushed
100 g ghee
150 g khoya (full cream milk powder), sliced or crushed roughly
50 g raisin
1 tbsp rose water
10 pistachio, finely chopped
What does this chart mean?
- Saturated fat9.0g
- Sugars (Total)27.0g
1. Peel and thickly grate the carrots.
2. Use a heavy based pan, cook the carrots and the milk on medium to high flame, stirring frequently to avoid sticking to the bottom of the pan. Cook for about 45 minutes until the juice of the carrots and the milk run dry.
3. Mix in the sugar and cardamom and stir well.
4. In a separate saucepan, heat the ghee and pour it over the carrot mixture.
5. Stir on medium heat for a few minutes until the ghee separates.
6. Add the khoya and cook on low heat until completely mixed.
7. Mix in the raisins and cook for a few minutes.
8. Add the rose water and remove the pan from the cooker.
9. Place the halva on a serving plate and garnish with chopped pistachios. Serve hot.