Gajar Halwa

Gajar Halwa is a beloved traditional Indian dessert made by slowly cooking grated carrots with milk, cardamom, and toasted nuts until they’re tender, sweet, and caramelized. A bit of ghee enhances the dessert’s richness and chopped pistachios add a pleasant crunch. This classic dessert is extremely easy to make and is a quintessential part of any Diwali celebration. 

*This recipe originally ran stateside on HexClad.com.

1. In a HexClad 5QT/5L Hybrid Saucepan, combine carrots with milk and cardamom. Bring to a simmer over medium-low heat. Reduce heat to low and cook, stirring occasionally, until milk has nearly cooked down, carrots are very soft, and you have a thick porridge, about 45 minutes.
2. In a HexClad 8”/20cm Hybrid Fry Pan, melt ghee over medium heat. Add almonds and cashews, and cook, stirring, until lightly toasted, 2 to 3 minutes. Scrape mixture into carrots and stir to combine.
3.  Add sugar to carrot mixture  continue to cook over low heat until pudding thickens and milk is almost completely evaporated, 15 to 20 minutes. Remove from heat. Discard cardamom pods and season with salt.
4. Spoon Gajar Halwa into bowls and garnish with chopped pistachios.