Gajar Halwa
Thomas J. Story
This fragrant carrot halwa celebrates the natural sweetness of carrots, slowly cooked down with cashews and warm spices. It’s rich and satisfying but also rooted in whole ingredients—proof that dessert can be both indulgent and balanced.
How to Make It
1
Heat oil in a large non-stick pan over medium-low heat. Add grated carrots and roast, stirring constantly, until softened and cooked through, about 15 minutes.
2
Add broken cashews and raisins. Continue to stir to prevent sticking.
3
Stir in sugar and fine-crushed cashews; cook 7 to 8 more minutes, until mixture thickens.
4
Finish with cardamom, nutmeg, and salt.
5
Serve hot, garnished with edible gold foil.
Ingredients
8 oz vegetable oil
8 cups carrots, grated
3 tbsp broken cashews
2 tbsp golden raisins
2 cups sugar
2 cups fine-crushed cashews
1 tbsp cardamom powder
¼ tsp freshly grated nutmeg
¼ tsp salt
edible gold foil, for garnish (optional)
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