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Gajar Halwa Bars

Shortbread crust with carrots, evaporated milk and cardamom filling.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Rest/Cooling time 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Indian
Servings 25 pieces

Equipment

  • Food Processor
  • High Speed Blender

Ingredients
  

Shortbread crust

  • 160 g all purpose flour
  • 60 g granulated sugar
  • 1/2 tsp salt
  • 1 stick unsalted butter cold, cut into cubes
  • 1/2 tsp vanilla extract
  • zest of one orange

Gajjar Halwa filling

  • 2 tsp ghee
  • 270 g grated carrots ~ 2 to 3 whole carrots
  • 12 oz evaporated milk
  • pinch of salt
  • 1 tsp cardamon powder
  • 1/3 c sugar
  • 1 tsp cornstarch
  • chopped nuts and rose petals for garnish

Instructions
 

Shortbread crust

  • Preheat the oven 350 F. Grease a 8X8 pan with oil/melted butter and line with parchment paper. The parchment paper should hang on all the four sides.
  • In a food processor, pulse the flour, orange zest, sugar and salt until everything is mix; around ~5 pulses.
  • Add the butter and vanilla and pulse until the mixture looks fine and crumbly.
  • Transfer the shortbread-crust mixture to the prepared pan and gently pat it down into an even layer, using your hands or a flat bottom cup.
  • Using a fork, poke holes across the surface.
  • Refrigerate the crust for 30 minutes.
  • Bake the crust for 20 minutes, the shortbread should be barely golden brown.
  • Remove the pan from the oven and let the crust cool to room temperature on wire rack.

Gajjar Halwa filling

  • Preheat the oven to 400 F. Make sure the above shortbread crust has cooled down to room temperature.
  • In a medium sauce pan on a medium add ghee and carrots, cook for a minute.
  • Stir in evaporated milk and pinch of salt, bring the mix to a gentle boil. Reduce to heat to low and let the carrots cook for 10 minutes.
  • Turn off the heat, add caradamom, sugar and cornstarch to the carrot mix. Give everything a nice stir and blend it to a smooth mix in a high speed blender.
  • Pour the filling in prepared pan, bake for 20 to 30 minutes. The center of the pan should not be jiggly.
  • Remove the pan from oven, garnish with dried nuts and rose petals and let it cool down to room temperature.
  • Refrigerate the pan for at least 2 hrs before cutting them into square pieces.
  • Store the bars in fridge, serve it cold or at room temperature.