Carrot Halwa Recipe | Gajar ka Halwa
It’s December, and red carrots have started appearing in the markets. Whenever I see red carrots my mind starts drooling about carrot halwa. The aroma of ghee and the moist texture will leave you wanting for more. The overall richness of this classic sweet makes me indulge in it again and again.
There are many ways you can prepare gajar ka halwa. Some recipes use ‘khava’ or ‘khoya’ to speed up the cooking process. I prefer the traditional method using full-fat milk to simmer the carrots. This yields a rich and aromatic halwa. Carrot halwa is very easy to prepare. The only effort required here is grating the carrots. Cooking on a low flame is time consuming hence I prepare it simultaneously when I am cooking in the kitchen. This saves time and you just need to keep stirring in between.
What is Carrot Halwa?
Carrot halwa is prepared using red Delhi carrots. They are slow-cooked or simmered in milk, ghee and nuts. Preferably use Delhi carrots or red carrots in this recipe. They are inherently sweet in nature and have a distinct taste of their own. You can also make it using orange or black carrots. However, the Delhi carrots are the best. Just smell the fresh carrots when you buy them and you will know what I mean!!
Carrot halwa is also known as gajar ka halwa in the north. (‘Gajar’ means carrot in Hindi). This sweet dessert is served, mostly in the winters, piping hot. It is one of the best sweet you can have during the harsh winters as it is very comforting. Carrots are a rich source of beta-carotene and the ghee protects you from the cold and dry winters.
Suggestions to make the best carrot halwa
- Always use tender and juicy carrots for the halwa. This will make grating the carrots a breeze.
- Use a full-fat version of milk and desi ghee (clarified butter, available at most of the stores) for best results. Please do not substitute vanaspati or oil to prepare the halwa as it will ruin the taste.
- Use a thick bottomed pan or kadhai to prevent the milk from burning at the bottom.
Carrot Halwa Recipe| Gajar ka halwa
Course: Sweets, DessertsCuisine: North IndianDifficulty: MediumCarrot Halwa is a classic sweet dish prepared in North India using carrots simmered in ghee, milk, sugar and nuts.
1 cup = 250 ml
Ingredients
Carrots – 1/2 kg (500 g)
Ghee – 1/4 cup + 2 tbsps
Milk – 3 cups
Sugar – 1/2 cup (adjust as per your taste)
Cashewnuts – 15 nos. (roughly chopped)
Almonds – 10 nos. (sliced)
Green cardamom pods/Elaichi – 4 nos. powdered or 1 teaspoon
Directions
- Wash carrots, cut the front and end portions and peel them.
- Grate the carrots using a hand grater or a food processor.
- Heat ghee in a kadai or a thick bottomed pan. Add grated carrots and stir well on a medium flame. Let the carrots become a bit soft.
- Next add milk and bring the mixture to a boil. Once the mixture comes to a boil, reduce the flame between low to medium and allow the mixture to simmer. Keep stirring in between.
- Cook until the milk dries completely and the carrot is cooked. The milk has to evaporate completely.
- When the milk has almost reduced, add sugar and nuts. Once you add the sugar it will melt and the halwa will look watery.
- Continue cooking on a low flame till the sugar blends with the mixture. Keep stirring to prevent the halwa from burning at the bottom.
- Add 2-3 tbsps of ghee and keep cooking till the halwa has dried completely and the ghee starts leaving the sides of the pan.
- Add cardamom powder and mix well.
- Switch off the gas and serve hot or warm. Garnish with nuts. You can also serve halwa chilled.
Notes
- Always use tender, fresh and juicy carrots.
- You can skip adding nuts and cardamom powder if you do not like.
- Using full-fat milk gives a rich halwa.
- Use bright red carrots to get an appealing and tempting red colour for the halwa.
- You can double or triple the recipe.
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