Cookbook:Gajjar Halwa (Carrot Pudding)

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Gajjar Halwa (Carrot Pudding)
CategoryPudding recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes


[edit | edit source]


[edit | edit source]
  1. Cut off the blemished ends of the carrots, wash them, and then peel them.
  2. Grate the carrots, and transfer the grated carrots into a saucepan.
  3. Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
  4. Heat the saucepan and bring the contents to a boil, while mixing.
  5. Cook until the milk has mostly evaporated.
  6. Serve with a sprinkling of cinnamon powder on top.

Notes, tips, and variations

[edit | edit source]
  • When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.