Winter season in India brings variety of fresh vegetables in the market, along with fresh red carrots. During my childhood, I remember, when I could see those pyramids of carrots at vegetable market on my way home from school, I used to tell my friends that the season of gajar ka halwa has arrived. Being a favorite dessert of all, this dish is quiet a regular at my home in winter. Cooked in homemade clarified butter and garnished with dollop of extra malai (cream) from my Uncle’s dairy farm added royal richness to the dish.
Far from my home, where I cannot get those things, I still have tried to give my best shot at adding that extra richness to this dessert.
Though this dish has those extra calories, don’t we need those in this crazy winter 😉
- 1lb fresh carrots, grated
- 1 can of condensed milk
- 2 tablespoons of clarified butter
- ½ cup ricotta cheese (preferable small curd)
- 1 teaspoon cardamom powder
- Slivered almonds to garnish
- Dried rose petals to garnish (optional)
- Heat clarified butter in skillet. Add grated carrot and cook till it is half done.
- Add condensed milk and mix well followed by ricotta cheese. Keep mixing with spatula; it will avoid burning at the bottom.
- Once the carrots become soft, add cardamom powder and slivered almonds. Mix well.
- Garnish with dried rose petals and serve.
- In case you want to avoid using condensed milk, you can add one and half cup of cane sugar.
- Also, ricotta cheese can be simply replaced by Khoya/ Mawa / khoa.