Carrot Halwa with Garam Masala Pecans
Gajar Ka Halwa
Why This Recipe Works
A classic Indian dessert where grated carrots are slowly cooked down into a sweet, spiced fudge. The addition of crunchy, garam-masala-spiced pecans provides a modern, savory-sweet twist to this traditional favorite.
Instructions
Toss the pecans in a pan with foaming butter, jaggery, and garam masala until the sugar melts into a warm brown coating. Spread them on parchment paper to cool and harden.
In a non-stick pan, sauté the grated carrots in butter for about 10 minutes until they are soft and wilted.
Stir in the condensed milk and continue cooking for 10 minutes, stirring frequently as the mixture thickens and darkens.
Add the cardamom, cook for a final 5 minutes, and then serve the warm halwa topped with the crunchy spiced pecans.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
