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Here’s chef Ranveer Brar’s quick and easy Gajar ka Halwa hack

The chef shows us how to cut down on our cooking time

How much time do you usually allocate for preparing your Gajar ka Halwa? Forty minutes, perhaps? Or maybe even longer? Chef Ranveer Brar’s recipe kicks off with a delicate sauté of shredded carrots in milk, enhanced with saffron and cardamom. Simultaneously, in a separate pan, he delicately fries a medley of nuts, including almonds, in ghee. These are then combined with the sautéing carrots, followed by the addition of sugar, which imparts both texture and sweetness, culminating in a delectable dessert. So, where lies the shortcut, Brar?

While sautéing the carrots in milk, one can expedite the process by transferring the mixture to a pressure cooker for two or three whistles, significantly hastening the cooking time. However, if you're not pressed for time, you can opt for a more leisurely approach, allowing the carrots to cook until the milk has fully evaporated.

— Urvashi Bhattacharya

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