Gajar Halwa with Cream Cheese Rabdi
A classic gajar ka halwa recipe with a creamy twist! Grated carrots are slow-cooked in milk, sugar, and ghee until luscious, then topped with thick, velvety cream cheese rabdi for a festive treat.
How to Make
- 1.
Cook the carrots
Heat the ghee in a heavy-bottom pan. Add grated carrots and sauté for 5–7 minutes until they soften and release a sweet aroma.
- 2.
Simmer with milk
Pour in the milk and let the carrots cook on a low flame, stirring occasionally, until the milk reduces and thickens.
- 3.
Add sugar & cardamom
Mix in sugar and cardamom. Continue to cook until the mixture becomes glossy and slightly sticky. Stir in dry fruits for crunch.
- 4.
Make cream cheese rabdi
In a separate pan, whisk Britannia Cream Cheese with condensed milk until smooth. Add saffron milk and simmer for 5–7 minutes until it thickens into rich rabdi.
- 5.
Assemble & serve
Spoon warm gajar halwa into bowls and generously drizzle with cream cheese rabdi. Garnish with chopped nuts or extra saffron strands.
Facts About Gajar Halwa with Rabdi
- Gajar ka halwa recipe has its origins in Mughal kitchens and is now a staple at Indian weddings and festivals.
- Rabdi recipe, traditionally made by simmering milk for hours, gets a quicker, creamier twist here with cream cheese.
- In many Indian homes, making gajar halwa marks the arrival of winter carrots, also called ‘Delhi carrots.’
- Carrot halwa is often served at celebrations as it symbolises prosperity and warmth.