Gajar Halwa Carrot Fudge
A time-honoured Indian confectionery hand-crafted with reduced milk, fragrant green cardamom, saffron, and toasted pistachio nuts.
Ingredients
- • 1 litre Milk (Full Fat/Blue Top)
- • 3 tablespoon Butter (Unsalted)
- • 2 cups Grated Carrot
- • 1/3 cup Sugar
- • 1 teaspoon Cardamom Powder
- • for decoration Raisins or Saltanas
- • for decoration Whole Pistachios
Preparation Steps
Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside
Melt the butter in a frying pan on medium heat. Add the shredded carrots and stir-fry for about 5 minutes. Carrots should be tender and slightly changed in colour
Add the milk and cook until the milk dries. This will take about 15-20 minutes. Stir frequently to ensure the base doesn't burn.
Add the sugar and cardamom powder and stir-fry for another 5 minutes until the halwa starts to leave the side of frying pan. Remove cardamom pods if used.
For Carrot Fudge: