Indian Carrot Bars (Gajjar ka Halwa)
A South Asian halwa of carrots, skim milk and half, flavoured with cardamom and cinnamon and simmered on the stove. Finish with sliced almonds.
1 hr 50 min · Serves 96 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 90 min · 110 min total
- medium
- 1
Shred the carrots on the largest holes of a box grater, or using a food processor. Combine shredded carrot with milk, half-and-half, cardamom and cinnamon in a large, heavy-bottomed pot (at least 6 qts). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until all the milk has cooked off and the mixture is nearly dry, 40-60 minutes.
- 2
Meanwhile, in a small skillet on a medium flame, heat 2 tbsp oil until shimmering. Add almonds and fry, stirring often, until the almonds are a medium brown. Transfer to a paper-towel-lined plate to drain and set aside.
- 3
When carrot mixture is dry, add oil and cook, stirring almost constantly, until mixture is dark orange, almost brown, about 30 minutes. Remove cinnamon sticks and cardamom pods. Stir in almonds and 6 tbsp sugar. Taste and adjust sweetness. Pour into a 13x9" pan and spread smooth. Let cool to room temperature, then refrigerate. Cut into 1" squares and store in the refrigerator. Serve at room temperature for best flavor, garnished with sliced almonds.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
