Gajar ka Halwa with Saffron and Pine Nuts
An Exquisite Indian Dessert
Enjoy a fragrant and luscious Indian carrot pudding infused with saffron and topped with crunchy pine nuts.
- 1 h 30 min
- 6
- Intermediate
Ingredients
For the Gajar Ka Halwa Base
For the Aromatics
For the Garnish
Preparation
Preparing the Carrot Base
Heat Ghee
In a heavy-bottomed pan, heat ghee over medium heat.
Sauté Carrots
Add grated carrots and sauté for 10 minutes until they start to caramelize.
Use freshly grated carrots for the best flavor and texture.
Add Milk
Pour in the milk; bring to a gentle boil, stirring every few minutes.
Infusing with Aromatics
Add Sugar and Cook
Once carrots are softened, stir in sugar and continue cooking until thickened.
Ensure constant stirring to prevent sticking and burning.
Add Aromatics
Add cardamom and saffron milk, mixing well to distribute evenly.
Final Cook
Cook until almost all liquid has evaporated and the mixture is glossy.
Cooking Process
Carrot Caramelization
Sauté carrots in ghee until they start caramelizing.
Milk Reduction
Simmer milk with carrots until it reduces and thickens.
Final Enrichment
Add sugar and saffron, cook until completely absorbed.
Plating & Serving
Gajar ka Halwa with Saffron and Pine Nuts
Gajar ka Halwa with Saffron and Pine Nuts
Serve and Garnish
Serve warm in dessert bowls, sprinkled with toasted pine nuts and golden raisins.