By: Payal
Gajar ka halwa is simple, but it does not forgive shortcuts. Small mistakes can change the flavour, texture, and richness of this classic Indian winter dessert.
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Fresh, red, tender carrots are essential. Old or watery carrots release excess moisture and weaken flavour, leaving the halwa dull and lacking depth.
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Carrots need to cook patiently in ghee. If this step is rushed, the raw smell remains and the halwa misses out on its natural sweetness and aroma.
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Excess milk makes gajar ka halwa heavy and sticky. Using the right quantity helps the carrots cook evenly and keeps the texture creamy, not cloying.
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Sugar should be added only after the carrots soften fully. Adding it early releases water, slows cooking, and prevents the halwa from thickening properly.
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Ghee gives gajar ka halwa its richness and shine. Using too little or adding it at the wrong stage results in a dry texture and flat flavour.
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Dry fruits should add crunch and contrast. Overcooking dulls their flavour. Light roasting and adding them towards the end keeps the balance right.
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