Gajar Halwa with a Twist | Sanjeev Kapoor Khazana

  • Published on:  2/26/2015
  • An innovative recipe of gajar halwa which you must give a try.



    3 medium carrots, halved
    ½ liter milk
    ¼ cup blanched, peeled and chopped pistachios
    2 teaspoons almond slivers + for garnishing
    ¼ teaspoon cardamom powder
    ½ cup condensed milk
    ¼ teaspoon vanilla essence
    ½ cup vanilla ice cream
    Warq for garnishing


    1. Pressure cook carrots in a non-stick pressure cooker till the pressure is released three times (3 whistles). Cool.
    2. To make gajar halwa, boil milk in a non-stick pan for 5-10 minutes. Add pistachios, almonds and cardamom powder and mix well.
    3. Remove the carrots and grate them in a bowl.
    4. Put the grated carrot in a non-stick pan and roast till the moisture completely evaporates. Add condensed milk and mix well. Cook till the mixture is well combined.
    5. Add vanilla essence and cool to room temperature.
    6. To make ice milk mould, put the prepared milk mixture in a silicon container till ¼th of the container is filled. Keep in the refrigerator for 1-2 hours.
    7. Put a bowl upside down in the set milk mixture and pour the remaining milk mixture. Keep the same silicon container in the refrigerator for 1-2 hours.
    8. Grind the prepared gajar halwa alongwith vanilla ice cream till smooth.
    9. Fill the piping bag with a ground mixture and keep in the refrigerator again for ½ an hour.
    10. Remove the ice milk mould and use it as a serving plate, pipe out the chilled gajar halwa on it, garnish with warq and almond slivers. Serve chilled.

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