Carrot Halwa aka Gajar ka Halwa is one of the delicious sweets that can be served at home or it can be made on occasions. Who doesn’t like Halwa? Actually am not a fan of the usual Halwa but this carrot halwa doesn’t fall in that category as it doesn’t taste like the traditional halwa, as this has milk it is more like a milk sweet. The carrot gets cooked in the milk and turns so soft and the end result is a melt i nthe mouth texture.
Gajar ka Halwa comes from the Northern part of the Indian region. It is made using the red coloured carrots not the orange ones. But I don’t get the reddish carrots here in Nairobi and so am doing this using the orange ones. But the taste is the same just the colour changes.
The important thing to be noted in this preparation is, don’t grate the carrots using a fine holed grater. It has to be a bit bigger, when one fine it gets mashed up while cooking. I have added a little khoya that is just optional and you can skip if you don’t need them. Actually last week I had guests at home and I had prepared this for dessert. It can be served warm or cold.
Do try and let me know if you liked it.
CARROT HALWA/GAJAR KA HALWA
Cuisine: Indian| Category: Sweets | Prep time: 10 to 15 mins | Cook Time: 45 mins to 1 hr. | Serves: 10 to 14 | Recipe Source: Vahrehvah
- Carrots – 4 Cups flat(Grated in a big mesh)
- Milk – 2 Cups (Full Cream)
- Sugar – 1 Cup (Increase or Decrease accordingly)
- Ghee – 2 tbsp.
- Khoya – 3 tbsp (Optional)
- Cardamom – 1/8 tsp.
- Cashew – 1 tbsp (Chopped)
- Pista – 1 tbsp.(Chopped or sliced lenghtwise)
- Salt – A Pinch
METHOD with VISUAL CLICKS
Note : I have used the orange carrots as only that was available at my place. Use the red carrots if available at your place.
Grate the carrots using a big holed grater. Do not grate using the small one as the carrots get mashed up while cooking.
Take a non-stick pan if possible this doens’t burn the sweet while cooking. If using any other pan then make sure you keep stirring the whole time to avoid burning as we use milk here.
Adding a pinch of salt helps bring the sweetness of the dish well.
Add sugar in the end after the milk is completely evaporated. Otherwise if added earlier the whole dish will tend to get burt easily as sugar burns faster.
Adding khoya is optional. It is to make the sweet a bit richer.
Adjust the sugar level by just adding only 3/4 th cup initially. Then you can add more if you want.
Cooking in medium flame ensures the carrots to get soaked and cooked in the milk.
Using a wider pan helps the process to speed up.
Finally add cashews and pistachios before serving. Or can roast them in ghee for a crunch in the sweet.
The Carrot Halwa/Gajar Ki Halwa is ready to be served. Enjoy the hlawa warm or cold. Try and let me know if you liked it.