Gajar ka Halwa or Carrot Halwa is a popular Indian dessert. The preparation and recipe of Gajar ka Halwa is so simple that you can make it in an hour. There are many methods to prepare Carrot halwa depending on the states you live in or available ingredients. But the most popular way to make Gajar ka Halwa Recipe is Using Milk or Khoya, and trust it will give you a lip smacker taste. Here we sharing this step by step guide to make this popular Carrot Halwa at home.
Carrot Or Gajar ka Halwa
Gajar ka Halwa is very popular in North Indian states. When the season of winter arrives people gonna mad for it. You can see Carrot Halwa in wedding ceremonies and many occasions as a sweet dish.
How to Make Gajar Ka Halwa with Milk
You Will Need
- 650-750 Gram carrots
- 4 tablespoon ghee (clarified butter)
- 1 Ltr or 4 full cups full cream milk
- 1.5 to 2 teaspoons cardamom powder or 8 to 9 green cardamoms – powdered in a mortar-pestle
- sugar as required, optional
- ⅓ cup cashews
- ⅓ cup golden raisins
Preparation
Grate Carrots
1. Rinse and peel 650 grams of carrots and grate the carrots with a box grater or in a food processor. To Make Gajar ka Halwa you need approx 4 to 4.5 cups of grated carrots.
Cook Carrots
2. Use heavy Kadai or wok, Put the grated carrots.
3. Add 4 cups or 1 Ltr full-fat milk. Turn on the Stove. mix the grated carrots and milk properly.
4. Cook this mixture on low-medium heat. After a few minutes, the milk will begin to froth and then start slowly reducing.
7. Keep stirring this halwa mixture often, scraping the sides of the Kadai to remove the evaporated milk solids. Stir the milk solids into the cooking mixture.
8. Cook the carrot and milk mixture until the liquid is reduced by 75%.
Make Gajar Halwa
9. Add 4 tablespoons ghee (clarified butter). Note that some milk will be there when you add the ghee.
10. Mix very well.
11. Next, add 10 to 12 tablespoons sugar, or to taste.
12. Add cardamom powder – 5 to 6 green cardamom pods powdered finely in a mortar-pestle, or about ½ to 1 teaspoon pre-ground cardamom powder.
13. Mix very well.
14. Continue to simmer on a low flame, stirring often.
15. Simmer till the gajar ka halwa mixture starts to thicken and reduces more. Stir at intervals.
16. When the halwa has reduced to a pudding-like consistency, add nuts and dry fruits of your choice. I have added 12 cashews, 12 almonds, and 2 tablespoons golden raisins.
NOTE: Chop the nuts before you add. Raisins can be kept whole. If using saffron, then you can add at this step.
17. Mix again and continue to stir and simmer.
18. Simmer till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture. You will also see some ghee being released from the sides.
Remember to scrape the milk solids stuck at the sides of the Kadai or pan and add them back to the carrot halwa. Some moisture is also fine in the halwa.
19. Serve gajar ka halwa warm from the pan. Refrigerate any leftovers, warming them before serving. Garnish with some chopped dry fruits while serving.
Gajar ka Halwa With Khoya
Ingredients
- 1.5 kg carrots or 10-12 Big Carrots
- 6 tablespoons Ghee
- 2 cups khoya or Mawa
- 1-1.25 cups sugar or as per requirement
- 2 teaspoons cardamom powder or Peeled Cardamon seeds
- 1 tablespoon pistachios
- ⅓ cup cashews
- ⅓ cup golden raisins
Step by Step Guide for Carrot Halwa with Khoya
1. Take 6 tablespoons ghee in a heavy pan or Kadai and heat it. Add 9 cups grated carrots in it.
2. On low flame sauté carrots in ghee, stirring often until they turn tender and are cooked. Saute it about 15 to 20 minutes.
3. Add 2 cups of khoya or mawa whatever you called it.
4. Mix it thoroughly.
5. Now add 1-1.25 cups sugar. Taste the khoya if it is sweet mix the sugar accordingly.
6. Blend it and mix well.
7. khoya and sugar will start melting.
8. Now add ⅓ cup of cashews, ⅓ cup golden raisins, 1 tablespoon pistachios (chopped) and 1.5 to 2 teaspoons cardamom powder.
9. Mix the whole thing again, stirring often, simmer gajar halwa on low heat.
10. Carrot halwa will start thickening, reducing and leave the edges of the pan. When you see these signs, switch off the heat. Serve gajar ka halwa either warm or chilled.
Gajar ka Halwa Recipe
Ingredients
- 650 gm Carrots
- 4 tbsp Ghee
- 1 Ltr Full Cream Milk
- 2 tsp Cardamon powder
- 3 tbsp Sugar
- ⅓ cup Cashews
- ⅓ cup Golden Raisins
Instructions
Grate Carrots
- Rinse and peel 650 grams of carrots and grate the carrots with a box grater or in a food processor. To Make Gajar ka Halwa you need approx 4 to 4.5 cups of grated carrots.
Cook Carrots
- Use heavy Kadai or wok, Put the grated carrots.
- Add 4 cups or 1 Ltr full-fat milk. Turn on the Stove. mix the grated carrots and milk properly.
- Cook this mixture on low-medium heat. After a few minutes, the milk will begin to froth and then start slowly reducing.
- Keep stirring this halwa mixture often, scraping the sides of the Kadai to remove the evaporated milk solids. Stir the milk solids into the cooking mixture.
- Cook the carrot and milk mixture until the liquid is reduced by 75%.
Make Gajar Halwa
- Add 4 tablespoons ghee (clarified butter). Note that some milk will be there when you add the ghee.
- Mix very well, add 10 to 12 tablespoons sugar, or to taste.
- Add cardamom powder – 5 to 6 green cardamom pods powdered finely in a mortar-pestle, or about ½ to 1 teaspoon pre-ground cardamom powder.
- Mix very well, Continue to simmer on a low flame, stirring often.
- Simmer till the gajar ka halwa mixture starts to thicken and reduces more. Stir at intervals.
- When the halwa has reduced to a pudding-like consistency, add nuts and dry fruits of your choice. I have added 12 cashews, 12 almonds, and 2 tablespoons golden raisins.
- Mix again and continue to stir and simmer.
- Simmer till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture. You will also see some ghee being released from the sides.
- Serve gajar ka halwa warm from the pan. Refrigerate any leftovers, warming them before serving. Garnish with some chopped dry fruits while serving.
Notes
- Chop the nuts before you add. Raisins can be kept whole.
- Use Fresh Gajars don't keep them in fridge for long.