By: Payal
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Gajar ka halwa is the winter dessert we all wait for - juicy carrots cooked with milk, mawa, sugar and dry fruits. But let's be real, getting that perfect texture can be tricky.
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Don't worry, though! Here are some super-easy tips to make your gajar ka halwa taste like a pro made it.
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The magic begins with your carrots. Go for those bright red desi ones-they're sweeter, juicier, and full of flavour.
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When grating, always use the thick side of your grater. The thin side might seem tempting, but it'll turn your halwa into a mushy mess.
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Always go for full-cream milk when making gajar ka halwa. Add a dollop of malai (cream) for that extra richness. Trust us, it makes a world of difference.
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If you're adding mawa, keep the sugar in check. Both carrots and mawa have natural sweetness, so you don't need to go overboard with it.
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Don't skimp on the ghee-it's what gives the halwa its signature shine. Slow-cook it patiently until the colour deepens from orange to a rich red.
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More Kitchen Tips:
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