Servings
Prep Time
Cooking Time
INGREDIENTS
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10-12 medium sized carrots, peeled and grated. You can grate them by hand, but, my suggestion would be to use a food processor
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3/4 cup of sugar (you may need to adjust this based on your personal preference). I prefer it on the sweeter side
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1/2 cup of water
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1 cup of full fat milk
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6 tablespoons of Ghee
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1/8 cup of Milk Powder
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1 tablespoon of cardomom powder (you can pulse 10-12 green cardomoms in a coffee grinder or using a mortar and pestle)
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Chopped cashews, pistachios or other nuts of your choice
This is a very popular Indian dessert which is made throughout the year in India but it is especially popular in winters. This recipe uses full-fat milk, ghee, and sugar and khoya but in this recipe, I will show you how to make it without Khoya (evaporated milk solids). I used my instant pot to make this dessert, but it can easily be made in a heavy Kadai if you do not have an instant pot.
- Using your gas stove, saute the chopped nuts in Ghee for 2-3 minutes. This step is completely optional but I highly recommend it as it enhances the flavor
- Using 2-3 tablespoons of milk, knead the milk powder and set it aside (make sure to cover it with a paper towel)
- Add water, shredded carrots and milk in the Instant Pot and cook on high pressure for 2 minutes and do a quick pressure release
- Press the Saute Mode, add sugar and stir fry till the milk has evaporated. Keep the instant pot on low saute mode to avoid the Halwa from sticking to the bottom of the pan
- Add Ghee, cardamom powder and stir fry for 10-12 minutes till the ghee separates. The carrots should be extremely tender and bright orange in color. Depending on your carrots, you may need to saute for longer.
- Transfer the gajrela in a bowl, and break small pieces of the milk powder dough and add them to the gajrela (this will replace the khoya). Mix well, top with your chopped nuts and enjoy!
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