Gajar Ka Halwa (Carrot Halwa)
Gajar Ka Halwa, a vibrantly colored Indian dessert, will tantalize your taste buds with its sweet and creamy flavor. This pudding-like treat is surprisingly simple to create, made with grated carrots, milk, sugar, and nuts. Here’s the recipe in a nutshell:
Grate carrots, saute them in ghee, and simmer with milk until it thickens. Sugar and cardamom add extra flavor, while nuts and raisins provide a delightful textural contrast. Enjoy your Gajar Ka Halwa warm or chilled!
Ingredients
- 500 grams carrots (around 4 cups grated)
- 2-3 tablespoons ghee (clarified butter)
- 1 liter full-fat milk
- ½ cup + 2 tablespoons sugar (adjust to your taste)
- 1/4 cup chopped nuts (cashews, pistachios, or almonds)
- 2 tablespoons raisins
- ¼ teaspoon cardamom powder
Instructions
Grate the Carrots
Wash, peel, and grate the carrots using a food processor or grater. Aim for a fine grate.
Saute the Nuts and Raisins (Optional)
Heat ghee in a pan over medium heat. Add nuts and raisins, and fry until lightly golden. Remove them from the pan and set them aside.
Cook the Carrots
In the same pan with the remaining ghee, add the grated carrots. Saute for 2-3 minutes, stirring constantly.
Add Milk
Pour in the milk and bring it to a simmer. Keep stirring occasionally to prevent the milk from sticking to the bottom.
Reduce Milk and Simmer
Continue simmering and stirring until the milk reduces by half or more.
Add Sugar
Once the milk thickens, add sugar and cardamom powder. Stir well and continue cooking.
Thicken the Halwa
Keep stirring and simmering until the milk evaporates completely, and the halwa thickens to a desired consistency. It should leave the sides of the pan and gather around the edges.
Garnish and Serve
Turn off the heat, add the fried nuts and raisins (if using), and mix well. Garnish with additional nuts and cardamom powder (optional). Serve Gajar Ka Halwa hot, warm, or chilled.
Tips
- Use full-fat milk for a richer flavor.
- You can adjust the amount of sugar depending on your preference and the sweetness of your carrots.
- For a variation, add a can of condensed milk (milkmaid) along with the regular milk for a sweeter and creamier halwa.
- Be patient while simmering the milk. The key is to cook the carrots until the milk is completely absorbed, resulting in a thick and delicious halwa.
Enjoy your homemade Gajar Ka Halwa!
