How to Make Rich Gajar Ka Halwa with Cashews and Bournville Chocolate

Gajar ka halwa, also known as carrot halwa, is a beloved Indian dessert that warms the soul. Traditionally, this dessert has a smooth, caramelized texture that combines the natural sweetness of carrots with the richness of ghee and milk. However, in recent years, food enthusiasts have been putting their own spin on this classic dish by experimenting with new ingredients. One such innovative twist is making a gajar ka halwa with cashews and Bournville dark chocolate. These add a delightful nuttiness and a touch of chocolatey decadence, taking the dish to new heights. So, whether you’re hosting a gathering or just want to treat yourself to something special, this recipe is sure to impress. So here’s how to make this dish.

Ingredients:

• 4 medium-sized carrots (grated)
• 2 tablespoons ghee (clarified butter)
• 2 cups full-fat milk
• ½ cup sugar (adjust to taste)
• 1/4 cup cashews (chopped or whole)
• 2 tablespoons Bournville dark chocolate (roughly chopped into pieces or grated)
• ½ teaspoon cardamom powder
• 1 tablespoon condensed milk (optional, for extra creaminess)
• A pinch of salt (to balance the sweetness)
• Saffron strands (optional, for garnish)
• Rosewater (optional, for added fragrance)

Method:

1. The key to making a great gajar ka halwa lies in selecting fresh carrots. The best variety for making halwa is usually the red carrot, which has a natural sweetness and rich color.
2. Peel and grate the carrots finely. You can use a box grater or a food processor to make the process quicker. Finely grated carrots will cook faster and absorb the milk more efficiently, resulting in a smooth and creamy halwa.
3. In a heavy-bottomed pan or kadhai, heat the ghee over medium heat. Once the ghee is melted and hot, add the grated carrots to the pan. Stir well to ensure that all the grated carrots are evenly coated with the ghee. Saute the carrots for about 10 minutes, stirring occasionally, until they soften and begin to release their natural sweetness.
4. Once the carrots have softened and caramelized a bit in the ghee, add the full-fat milk to the pan. Stir well and bring the mixture to a boil over medium heat. After it starts boiling, reduce the heat and let the mixture simmer for about 15 minutes. During this time, the milk will reduce and thicken, creating a creamy consistency. Stir the mixture every few minutes to prevent the milk from sticking to the bottom of the pan and burning. The milk will slowly absorb into the grated carrots, making them tender and soft, resulting in the traditional texture of halwa.
5. Once the milk has reduced and the mixture is creamy, it’s time to add sugar. Add sugar to the pan and stir well. Let the sugar dissolve completely, and continue to cook the mixture on a low flame. You will notice the halwa begin to thicken further as the sugar dissolves and caramelizes, giving it a luscious, rich texture.
6. At this stage, you can also add a pinch of salt to balance the sweetness of the dessert. This small addition of salt brings out the flavors and prevents the halwa from becoming overly sweet.
7. Next, add half a teaspoon of cardamom powder to the mixture. Cardamom provides a fragrant, aromatic flavor that is essential in traditional gajar ka halwa. Stir well to evenly distribute the cardamom throughout the halwa.
8. For an extra creamy and rich texture, you can add a tablespoon of condensed milk now. This step is optional, but can make your halwa even more indulgent. Condensed milk thickens the mixture and adds a velvety smoothness to the dessert.
9. While the halwa continues to simmer, chop the cashews into small pieces. Cashews add a lovely crunch and a nutty richness to the dish, perfectly balancing the creamy texture of the halwa. Add the chopped cashews into the halwa and stir. Let the cashews cook along with the halwa for another 5 minutes. This will allow the cashews to soften slightly and infuse their nutty flavor into the dish. If you prefer a crunchier texture, you can reserve a few cashews to sprinkle on top as a garnish.
10. While the halwa is simmering, melt the Bournville dark chocolate. You can do this by placing the chopped chocolate pieces in a microwave safe bowl and heating it in the microwave in 15 second intervals, stirring in between, until it is completely melted. Alternatively, you can melt the chocolate in a double boiler by placing it in a heatproof bowl over simmering water.
11. Once the chocolate is melted, add it to the halwa and stir well to combine. The chocolate will melt into the warm mixture, infusing it with a rich, velvety texture and a deep chocolate flavor that pairs perfectly with the sweetness of the carrots.
12. Once all the ingredients are combined, let the halwa cook for an additional 10 minutes on low heat, allowing the chocolate and cashews to blend into the mixture. Stir occasionally to prevent the halwa from sticking to the bottom of the pan. You should end up with a thick, creamy, and rich consistency.
13. Once the halwa is cooked to your desired consistency, remove it from the heat.
14. Transfer the halwa to a serving dish and garnish with the reserved cashews.
15. Serve the halwa warm for the best experience, but it can also be enjoyed cold.