Gajar halwa is common in south west Asia. But this version in my opinion takes the cake. Literally. It is baked into a cake. This will be my go to halwa recipe from now on. We all liked it very much. My daughter who is not really into sweets chose to pass on it but anyone who likes sweet dishes would love it.
I made a small portion with just two carrots because I did not want too much leftover. The last few days I seem to be trying new things all the time and making them in tiny portions has worked out well. Especially of something as delicious as this halwa, that I love. It was an effort to have a small piece for dessert after dinner and leave the rest for another day. The only tiny pan I had on hand was heart shaped, so the cake is in the shape of a heart.
You will need
2 tbsp. sugar
1/4 cup + 1 tbsp. heavy cream
1 tbsp. ghee
Wash and peel the carrots and shred them. Heat the ghee in a pan and add the shredded carrots.
Saute on medium heat until the carrots are cooked and browned slightly. You will see the quantity drop as the carrots cook.
Add the sugar and mix well. The sugar will melt and coat the carrots. Continue to saute the carrots for couple more minutes.
Preheat oven to 375 F. Add the 1/4 cup of cream and let the mixture cook until the cream is incorporated in the carrots to form a paste.
Transfer to an oven proof mold. Spread the tablespoon of cream over the top.
Bake for 15-20 minutes until the top and sides are brown. Let it cool on the kitchen counter.
Refrigerate for a couple hours.
Best eaten chilled.