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Gajrela- Gajar ka Halwa


  • 500 gm carrots
  • 480 ml full fat milk
  • 60 gm ghee
  • 1 tsp freshly ground cardamom powder
  • 150 gm sugar
  • 125 gm khoya
  • Almond and pistachio slivers for garnishing


  • Wash, peel and grate carrot to medium thickness.
  • Add the same with milk in a heavy bottom pan and cook on low heat until the milk is absorbed.
  • Add ghee in the pan along with cardamom powder.
  • Fry for 4-5 minutes on low heat.
  • Keep stirring continuously.
  • Add sugar and cook for another 4-5 minutes.
  • Add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides.
  • Keep stirring in between.
  • Garnish with almond and pistachio slivers.
  • Serve warm.

Spokesperson - Chef Amandeep Singh, Chef de Cuisine of Bengaluru Marriott Hotel Whitefield   

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