Cooking with B.J

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Gajar Ka Halva


- 1 kg. carrots, peeled and grated 
- 2 cups sugar
- 3\4 cup ghee

- 2 cups khoya or milk powder
- 100 g. blanched almonds, cut into slices
- 50 g. unsalted pistachios
- 50 g. unsalted and roasted cashew nuts
- 25 g. raisins 
- 7-8 whole cardamoms

- 1 tsp. ground cardamom
- silver leaf (varak) for decoration

- few drops of kewra

1.Put carrots and ground cardamom in a heavy based large pan. Cover the pan with a tight fitting lid and cook over very low heat for about 30-40 minutes or until the carrots are tender and all the water has absorbed. (no need to add water as the carrots will release their own water. (Add 1\4 cup water if the carrots stick to the bottom of the pan)
2. Heat ghee in a heavy based pan, add cardamoms. Stirring all the time, fry for a couple of minutes. Add carrots and stir fry for few minutes. Add sugar and while stirring cook uncovered for 10-12 minutes, until all the water from the sugar has evaporated.
3. Add almonds, pistachios, raisins and cashew nuts. Stir.  Sprinkle in khoya or milk powder milk and mix it really well. Add kewra and stirring frequently cook for 3-4 minutes. The halva is ready when the ghee begin to separate and has glossy shine. Transfer to a serving dish and decorate with pistachio and silver leaf. Serve hot.