Nadia George
February 23, 2024
Gajar Halwa, that classic Indian sweet we all adore, has the power to transport us straight to our happiest memories. Think of it as the culinary cuddle from your nan that you never knew you needed on a cold evening.
1 pound carrots, shredded: Fresh and juicy, these are the star of the show., 1 litre milk (I used 2%: This is going to reduce down and give us that creamy, dreamy texture., ¼ cup Signature Rare Aged Whisky: Here’s the game-changer, adding a warmth and depth that’ll make your Gajar Halwa the talk of the town., Sugar to taste: Because a little sweetness never hurt anyone. Cashews for garnishing (optional)
You're going to need a decent pan for this—something sturdy that can take a bit of heat. Pop the carrots and milk in together and crank up the heat to a gentle simmer.
Once the carrots have absorbed most of the milk and the mixture has thickened, it's time for Signature Rare Aged Whisky to make its entrance. Stir in the whisky and watch as the halwa transforms, adopting a rich, aromatic quality that's as surprising as it is delightful.
Chuck in some sugar, but keep it sensible. You're aiming to complement the natural sweetness of the carrots and the new depth from the whisky, not overpower it.Cook until the halwa has thickened to your liking, then finish off with a scattering of cashews.
Spoon it out warm, and if you're feeling a bit cheeky, slap a scoop of vanilla ice cream on the side. Whether you're dishing it up for friends or just treating yourself, this boozy Gajar Halwa is a surefire winner.