Gajar Ka Halwa With Vanilla Ice Cream Recipe

Prepare saffron

If using saffron, warm 1 tablespoon milk and steep saffron threads in it for 5–10 minutes to release color and aroma. Set aside.

Grate carrots

Peel and grate enough carrots to make 1 kg grated weight. Use a box grater or food processor fitted with a grating disk for even texture.

Cook carrots in milk

In a large heavy-bottomed saucepan or wide nonstick pan, combine grated carrots and 1 liter whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to medium-low and simmer, stirring every 5–8 minutes, until the milk has mostly evaporated and carrots are tender. This will take about 25–35 minutes.

Reduce mixture

When the milk has reduced to a thick, nearly dry mixture (some moisture should remain), add 3 tablespoons unsalted butter and a pinch of salt. Stir thoroughly to melt the butter and coat the carrots. Continue to cook, stirring frequently, for another 8–10 minutes to deepen flavor and remove excess moisture.

Add sugar and flavorings

Add 150 g granulated sugar to the carrot mixture and stir well. The sugar will release some moisture; cook over medium-low heat, stirring frequently, until the mixture thickens and becomes glossy, about 8–10 minutes. Add the saffron-infused milk and lightly crushed cardamom pods (or freshly ground cardamom if preferred) and mix. Taste and adjust sweetness as desired.

Toast nuts and raisins

In a small dry skillet over medium heat, lightly toast 30 g slivered almonds and 30 g halved cashews for 2–3 minutes until fragrant and lightly golden. Remove and set aside. In the same skillet add 30 g raisins and sauté for 1–2 minutes until they plump; remove and set aside.

Finish halwa

Fold the toasted nuts and raisins into the halwa, reserving a few for garnish. Continue to cook the halwa on low for 2–3 minutes so flavors meld. Remove whole cardamom pods if you prefer not to bite into them.

Spoon warm gajar ka halwa into shallow dessert bowls or a serving dish. Top each portion with a scoop (about 80–100 g) of vanilla ice cream so the contrast between warm halwa and cold ice cream is pronounced.

Garnish with reserved toasted nuts and chopped pistachios. Serve immediately so the ice cream melts slightly into the halwa for a luscious texture contrast.