Gajar halwa, the quintessential winter comfort food for many Indians, is a warm, aromatic dessert made with tender grated carrots, rich milk and a blend of spices. This beloved Indian dessert is perfect for cosying up on chilly winter evenings.
Tan France, the British-American fashion designer, is a true foodie by heart and often shares his culinary creations with his Insta family. Just a week ago, he treated his followers to his special gajar halwa recipe and it got us drooling. Here’s how you can make it. (Also read: Malaika Arora’s favourite paneer thecha recipe is ‘bomb’, spicy but absolutely delicious. Here’s how you can make it )
Tan France’s gajar halwa recipe
Ingredients:
4-5 large carrots, grated
1 tablespoon ghee
1 and 1/2 cans of evaporated milk
1/4 cup granulated sugar (regular white sugar) – add this at the start of the cooking process with the carrots and ghee
15 green cardamom pods, shelled and ground
1/4 cup raisins (optional)
1/4 cup coarse brown sugar
Optional: 1/4 cup chopped pistachios for garnish
Method:
1. Start by washing, peeling, and grating the large carrots. Set them aside.
2. In a heavy-bottomed pan, heat 1 tablespoon of ghee over medium heat. Add the grated carrots and sauté them for 5-7 minutes, allowing them to soften and absorb the ghee.
3. Stir in 1/4 cup of granulated sugar with the carrots. Cook for another 2 minutes, allowing the sugar to dissolve and coat the carrots.
4. Pour in 1 and 1/2 cans of evaporated milk. Stir the mixture and bring it to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the milk is absorbed and the mixture thickens.
5. Add the ground cardamom and 1/4 cup of raisins (if using). Stir well to combine. Let the halwa cook for an additional 5 minutes, allowing the flavours to blend.
6. Add 1/4 cup of coarse brown sugar for extra sweetness. Stir it in and cook the mixture for another 5-7 minutes, until the consistency is thick and pudding-like.
7. Once the halwa reaches your desired consistency, remove it from the heat. Optionally, garnish with chopped pistachios for a crunchy texture and extra flavour.
