Gajar Halva – Carrots with Cardamom, Saffron, Spices & Nuts

Indian celebrations like all other cultures are never without its sweets and desserts. What you may not know is that the food traditions also have sweets that play a seasonal role in our diets. Rooted in the philosophy of Ayurvedic living, eating with and for the seasons is a real way of life.

During the winter, when the native reddish-orange carrots were in season, Mummy would make her simple but magical gajar halva at least a few times during the short season. Usually enjoyed warm which allows the aromas and the fat to coat your mouth.

This recipe is never cloying with sweetness, but lets the carrot do its thing with a few simple ingredients.

Tip: Try this with the Indian gourd called ‘doodhi’ or bottle gourd.

Serves 6-8 | Prep Time – 15 Mins | Active Time – 35-40 Min

Ingredients:

1.5 lbs. carrots (approx. 5-6 cups shredded)
2/3 cup organic cane sugar
2 ½ cups whole milk (vegan substitute 2 cups oat milk)
1/2 cup almond flour (optional, for extra body)
2 ½ tsp. Shahi Gulshan blend, divided 2 & ½; (or 1 tsp. ground cardamom, a few strands of saffron)
1 ½ Tbsp. ghee (vegan substitute with coconut oil)
1/4 cup slivered almonds or pistachios (toasted; reserve few for garnish)
1/4 cup golden raisins
1/8 tsp. salt

1. Rinse, peel and trim the carrots. Grate the carrots by hand or in a food processor.
2. Add the carrots and milk to a heavy non-stick 6–8-quart saucepan, bring it to boil on medium-high heat, lower the heat to medium and continue simmering, stirring frequently. Cook for 25-35 minutes until the milk has reduced.
3. Add the sugar, almond flour (if using), salt, and the spice blend. Lower the heat to medium-low and stir steadily to avoid scorching for 5-7 minutes. Add the ghee, raisins and the toasted nuts, continue stirring constantly to finish for 3-5 minutes.
4. As the halva begins to pull from the sides of the pan and the aroma is that of toasting ghee and spices, turn off the heat. You’re looking for a consistency that’s together but not runny or tough.
5. Serve warm sprinkled with the reserved nuts and 1 tsp. of Shahi Gulshan.