Carrot Halwa or Gajar Ka Halwa is one of the most popular desserts in North India. This sweet is made in many North Indian homes during winters when fresh Delhi carrot seasons takes place. There are several preparation methods available to make carrot halwa. Use can use milk and khoya in one method and plain milk in another method and then a quick method using condensed milk.
The traditional gajar ka halwa or carrot halwa is made by using Delhi carrots, the pink carrots. You can use any carrots to prepare this recipe but be sure you use young tender carrots which lend a sweet aroma and yield a soft mouth melting halwa. Few people will like to have carrot halwa with ice creams.
Carrot Halwa / Gajar Ka Halwa Recipe
- 3 Large Carrots (or) 1/2 kg Carrots
- 1/2 Litre (or) 2 Cups of Full Fat Boiled Milk
- 1/2 Cup (or) 100 grams of Sugar
- 120 ml (or) 1/2 Cup of Ghee
- 4 Cardamom (or) Elaichi powdered
- 3 Tablespoon of Chopped Cashews, Almonds, Raisins, Pistachio (as per your wish)
- A pinch of Saffron (or) Orange Food Coloring (optional)
Method Of Preparation
1. Wash the carrots thoroughly under the running water and peel them. Then grate the carrots using small holes in the grated, or you may use a food processor to grate the carrots finely.
2. Place a heavy bottom pan or iron pan on the stove. As you need to cook the recipe in low flame for a long time, this type pans will help to prevent the halwa from sticking to the bottom and burning. You can also use a cooker to prepare this recipe.
3.Heat half of the ghee in the pan and fry Cashews, Almonds, Raisins and Pistachio till it gets into golden color. Remove it and keep it aside in a bowl.
4. Now add the grated carrots in the pan which is with the ghee, and fry the carrots for 5 minutes.
5. Pour milk over the fried carrots and slightly stir the mixture. And let it boil.
6. Once it starts boiling, simmer the flame and cover the pan with a lid. Let this cook for 20-30 minutes until the carrots cook well in milk.
7. While it is cooking, often, stir the carrots cooking in milk to avoid burning at the bottom.
8. Cook until the milk evaporates fully.
9. Now add the sugar and mix well. Sugar will melt, and the halwa will turn gooey once again. But don’t worry the gooeyness will get thicken while cooking.
10. Add cardamom powder and a pinch of saffron and mix well.
11. When the moisture is half evaporated, add ghee and let it get fully thickened. It will take around 10-15 minutes to thicken.
12. Add the fried nuts and mix well. Cook till the halwa leaves the side of the pan and become non-sticky to the pan.
13. Switch off the flame. Garnish with chopped nuts and serve carrot halwa/ gajar halwa hot.
Learn How To Cook White Sauce Pasta At Home
- If you like, you can refrigerate the carrot halwa and can also serve cold.
- You can preserve carrot halwa for 3 to 4 days by keeping it in refrigeration.
- If you wish, you can heat the preserved halwa in a pan, before serving.