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Carrot Halwa Recipe

Time and servings

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About

Carrot halwa or also known as gajar ka halwa is a popular and traditional pudding made with carrot mash and full cream milk. It is traditionally made and served for various festival celebrations and occasion feasts, but can also be made for day-to-day lunch or dinner. It is generally made with red-colored carrots which gives it an authentic bright color, but can also be made with other types of carrots with a slight variation in the amount of sugar and milk added to it while cooking. While the most common way to prepare the carrot halwa is to grate it evenly and cook it with full cream milk on low flame. But there have been so many variations claiming to be much more easier and simpler to cook. One such easy and simple method is to pressure cook it with full cream milk. This helps to give a perfect mushy texture without the hassle of painful grate. Also, no more sauteeing the carrots on low flame which can be overwhelming. Certainly, pressure cooking makes it an easy process but the authentic process is not much complex either.

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Ingredients

  • 1 kg carrot
  • ¼ cup ghee / clarified butter
  • 10 cashew / kaju (chopped)
  • 10 almonds / badam (chopped)
  • 3 cup milk
  • ¾ cup sugar
  • ½ cup khoya / mawa
  • ¼ tsp cardamom powder

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Instructions

  1. firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
  2. in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
  3. fry until it turns golden brown. keep aside.
  4. in the same ghee add grated carrot and saute well.
  5. saute for 5 minutes or until it changes colour slightly.
  6. now pour 3 cup milk and give a good stir.
  7. boil for 10 minutes stirring occasionally.
  8. continue to boil until the carrots are cooked well and milk reduces.
  9. once the milk thickens completely, add ¾ cup sugar.
  10. mix well and cook until the sugar dissolves and thickens.
  11. cook until the halwa thickens and ghee releases from sides.
  12. now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  13. mix well making sure everything is well combined.
  14. finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

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Step-by-step

1
firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
2
in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
3
fry until it turns golden brown. keep aside.
4
in the same ghee add grated carrot and saute well.
5
saute for 5 minutes or until it changes colour slightly.
6
now pour 3 cup milk and give a good stir.
7
boil for 10 minutes stirring occasionally.
8
continue to boil until the carrots are cooked well and milk reduces.
9
once the milk thickens completely, add ¾ cup sugar.
10
mix well and cook until the sugar dissolves and thickens.
11
cook until the halwa thickens and ghee releases from sides.
12
now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
13
mix well making sure everything is well combined.
14
finally, enjoy gajar ka halwa or carrot halwa chilled or warm.gajar halwa recipe

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Video

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Notes

  • firstly, make sure to grate the carrot finely for better texture.
  • also, adjust the amount of sugar-based on the sweetness of the carrot.
  • additionally, keep stirring in between to prevent from burning.
  • finally, gajar ka halwa or carrot halwa tastes great when khova is added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/carrot-halwa-recipe-gajar-halwa-recipe/