The Sweetest Dessert.. in this journey to the passion called food

The Sweetest Dessert.. in this journey to the passion called food

The Sweetest Dessert.. in this journey to the passion called food


My Journey to the Passion called food, will never be complete without the first dish I learnt to make at Catering school, ooops…my blog has been hijacked by my 10-year-old son Evann (he has now decided that he will write the next blog for me…

My Dad has a sweet tooth, he loves his Indian sweets but he just loves carrot halwa (Gajjar Ka Halwa in Hindi). It had begun from when he was in catering college; he adores this dish because it was the first dessert he ever made. He also loves eating sweet’s. This dish will stay in his heart forever, as it is the most special dish for him. My father still has this dish stuck in his mind and he can never stop talking about how he made it the first time, it so fresh in his memory. He has made this dish before for us, and it had an amazing taste. He is the best cook at home and makes the best food for my family and me. He is the best father to have and we all love him dearly and always will, he gives me everything I need. He is the best dad ever! My name is Evann Noel Sasikumar and I’m the son of this amazing father, Amal Sasikumar. I will now be writing these blogs for my dad. I am ten years old and I’m in grade 5 my school’s name is Corpus Christi, it is a catholic primary school and is in New Malden, my birthday is on the 25th of December (Christmas day). I stay in a small house with my parents and my siblings; both my parents give my siblings and me a good upbringing. Every day we’re learning something new in the world because of my fantastic parents.

I am proud to present to you this blog on Gajjar Ka Halwa, the recipe has been triple tested and you will need to tweak it according to your sweet tooth. If you like this please leave a comment below but most importantly like the page and share with your friends. Evann Noel Sasikumar


  1. 1 kg Carrot
  2. 500 ml Milk
  3. 250 gm Khoya
  4. 1 cup Sugar
  5. 2 Tsp Ground Cardamom
  6. 4 tbsp Desi Ghee
  7. Kewra Essence – few drops
  8. 25 gm Sultanas
  9. 10 gm Pistachio
  10. 1 Edible Silver Paper


  1. Take a heavy bottom pan and add 1 tbsp of Ghee and sauté the carrot for about 2-3 minutes, then add the milk and reduce the flame and let it simmer till all the milk dries up.
  2. To the dry mix add sugar and powdered Cardamom and the rest of the ghee and let that also dry then add khoya (reserve 25g for garnish), cook until the ghee leaves the sides
  3. Add the essence and raisins cook for a minute and let it set cool in a square tray
  4. Garnish with pistachios. Edible Silver paper and grated khoya


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