Dessert, North Indian

Carrot Halwa | How to make Gajar ka halwa

Carrot halwa

Carrot halwa is a mouth-watering sweet delicacy from North India that every dessert lover craves.

It is a low-fat Indian carrot pudding that is very easy to make. This flavorful recipe simply calls for three ingredients: carrots, whole full-fat milk, and sugar.

About

Halwa, which means “sweet” in Arabic, is a delight that we can make with ghee, milk, and sugar/jaggery, along with key elements such as carrots, pumpkin, ash gourd, bottle gourd, and so on, or with lentils.

Carrot halwa is the most popular dessert that we prepare for festivals and other festivities to treat ourselves and the guests.

It is one of my favorite sweets because of its delicate sweetness and flavor. We usually have a stock of it in the refrigerator and savor it whenever I crave it.

It has a mild, right amount of sweetness with the rich flavor of carrots and milk that is enhanced with the essence of cardamom.

We can make gajar ka halwa in a variety of ways; I like the traditional method, which involves a slow cooking process using milk.

This recipe calls for slow cooking, which takes around 1 – 1 n 1/2 hours to make it. Slow cooking the carrots in the milk until all of the water evaporates yields a lip-smacking deliciousness to the dessert, giving it a rich, luscious pudding-like consistency.

We must boil them in milk until all of the liquid evaporates and thickens, and they fully cook and turn mushy.

However, instead of using fresh milk, we can use evaporated milk (Khoya/Khova) or the milkmaid. However, we can experience the true flavor and essence of this meal when we cook it using the slow cooking method with milk.

The dessert’s flavor is enhanced by the addition of cardamom powder, and it is topped with nuts for crunch.

Try our other dessert recipes featured in this blog, Rice kheer, Mysore Pak, Mango pudding, Rasmalai, Kajjaya, Kashi halwa

When we store it in the refrigerator, it has a shelf life of up to a month.

Follow the recipe’s step-by-step instructions to get the exact same results as those served in restaurants.

This dish can be served hot, cold, or at room temperature. This is usually served with a scoop of ice cream or Jamun and is just a pleasure in one’s mouth.

Tips to ace

  • To obtain the ideal texture of halwa, the carrots must be exceptionally fresh, soft, and juicy.
  • Use whole full-fat milk to gain the perfect creaminess and richness in the dish.
  • To avoid scorching, it should be stirred often. I prefer to use a wooden spatula since it does not heat up and does not damage the pan’s surface.

How to make Carrot halwa

  1. Rinse the carrots thoroughly and peel off the skin.

2. Now, finely grate them using the Grater.

3. In a wide, thick-bottomed kadai, heat 2 tbsp ghee.

4. Add the grated carrots to the hot ghee and roast for 5-10 minutes, or until the water that oozes out of them evaporates.

5. Pour the whole full-fat milk over it and boil over medium heat. To avoid scorching, stir every minute or so.

Carrot halwa

6. Cook it on medium heat for 30-45 minutes, or until the milk is 3/4 evaporated and the carrots turn soft.

Carrot halwa

7. Now, add the sugar and mix until completely dissolved.

Carrot halwa

8. Add 1tbsp of ghee on the halwa and cook until all of the milk has evaporated and the carrots have become mushy for about 20 minutes.

Carrot halwa

9. In a separate kadai, heat 2 tbsp ghee and fry the raisins, roughly chopped almonds, cashews, and pistachios on low flame for a minute, or until fragrant.

10. Garnish the halwa with roasted nuts and raisins.

Carrot halwa

11. Serve this delectable dessert hot or chilled with a scoop of ice cream and/or Jamun.

Carrot halwa
Carrot halwa

Carrot Halwa | How to make Gajar ka halwa

Srilatha
Carrot halwa | Gajar ka halwa || A popular North Indian dessert that has delicate sweetness and flavor and is prepared with very minimal ingredients.
Prep Time 15 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 25 mins
Course Dessert, Sweet
Cuisine Indian, North indian
Servings 10 people

Ingredients
  

  • 1 kg Carrots
  • 3 tbsp Ghee
  • 1 litre Milk
  • ½ cup Sugar
  • 1 tbsp Cardamom powder
  • 10-12 Cashews (finely chopped)
  • 10-12 Almonds (finely chopped)
  • 10-12 Pistachios (finely chopped)
  • few Raisins

Instructions
 

  • Rinse the carrots thoroughly and peel off the skin.
  • Now, finely grate the carrots using the Grater.
  • In a wide, thick-bottomed kadai, heat 2 tbsp ghee.
  • Add the grated carrots to the hot ghee and roast for 5-10 minutes, or until the water that oozes out of the carrots has evaporated.
  • Pour the whole full-fat milk over the carrots and boil over medium heat. To avoid scorching, stir every minute or so.
  • Cook it on medium heat for 30-45 minutes, or until the milk is 3/4 evaporated and the carrots turn soft.
  • Now, add the sugar and mix until completely dissolved.
  • Add 1tbsp of ghee on the halwa and cook until all of the milk has evaporated and the carrots have become mushy for about 20 minutes.
  • In a separate kadai, heat 2 tbsp ghee and fry the raisins, roughly chopped almonds, cashews, and pistachios on low flame for a minute, or until fragrant.
  • Garnish the halwa with roasted nuts and raisins.
  • Serve this delectable dessert hot or chilled with a scoop of ice cream and/or Jamun.

Notes

To get the best flavor out of the halwa, the carrots must be fresh, tender, and juicy.
Cook the carrots in ghee until all of the water that oozes out of it evaporates; this minimizes cooking time while also adding the perfect flavor.