Introduction

Gajar Ka Halwa,  also known as “Carrot Halwa,” is one of the most beloved desserts in Indian cuisine. Gajar Ka Halwa is a delicious Dessert. This rich, flavorful, and mildly spiced sweet dish is a staple during winter and special occasions. The star ingredient, carrots (Gajar in Hindi), is cooked with milk, mawa, sugar, and ghee, and flavored with cardamom and nuts. It is often served with a garnish of almonds. While it’s a traditional dessert, it’s simple enough to make at home, using fresh and easily available ingredients.

In this detailed guide, we will walk you through the process of making Gajar Halwa from scratch, giving you a step-by-step recipe that will result in a perfectly indulgent dessert. This recipe is easy to follow, using simple language and easy-to-find ingredients, so anyone can prepare it. Whether you’re a seasoned cook or someone new to cooking, this Gajar Halwa recipe will bring the taste of authentic Indian flavors to your table.

 

Ingredients for Gajar Halwa

Here’s a list of what you will need to make Gajar Halwa:

 

Main Ingredients:

1. Carrots (Gajar): 1 kg
2. Full-fat milk: 1 liter
3. Sugar: ¾ cup (150 grams)
4. Ghee: 4 tbsp
5. Cardamom (Elaichi) powder: ½ tbsp
6. Chopped nuts: 2 tbsp
7. Raisins (Kishmish): 1 tbsp

Step-by-Step Instructions to Make Gajar Halwa

Now that you have all your ingredients ready, let’s start with the actual process of cooking Gajar Halwa. Follow these steps carefully for the best results.

Step 1: Preparing the Carrots

1. Wash and peel the carrots: Start by thoroughly washing the carrots under running water to remove any dirt. Once clean, use a vegetable peeler to remove the external skin of the carrots.
2. Grate the carrots: After peeling, grate the carrots using a box grater or a food processor. Grating them finely will ensure they cook evenly and quickly. The grated carrot should have a soft, delicate texture that will later soak up all the flavors.

Step 2: Cooking the Carrots in Milk

1. Boil the milk: Pour the full-fat milk into a large, heavy-bottomed pan or kadhai. Heat the milk on high to medium flame and bring it to a boil.
2. Add grated carrots: Once the milk is boiling, add the grated carrots to the pan. Stir the mixture well to combine the carrots with the milk.
3. Cook the carrots in milk: Let the mixture simmer on medium heat, stirring occasionally. The milk will slowly reduce, and the carrots will absorb it. As the carrots cook, they will soften and release a sweet aroma. This process may take around 40 to 45 minutes.
4. Stir frequently: Ensure you stir frequently so that the milk doesn’t stick to the bottom of the pan and burn. Scrape down the sides of the pan and mix it back into the cooking halwa.

Step 3: Adding Sugar and Ghee

 

1. Add sugar: Once most of the milk has evaporated, add the sugar. Stir well to dissolve the sugar evenly. You’ll notice that the halwa will become a little liquid again because the sugar releases moisture. Continue cooking until this extra liquid evaporates.
2. Add ghee: After the sugar has been absorbed and the mixture is thickened, add ghee to the halwa. Ghee gives the halwa a shiny appearance and a rich, nutty flavor. Stir the ghee well into the mixture, making sure it’s evenly distributed. Continue cooking for another 10-15 minutes, stirring sometimes.

Step 4: Flavors and Finishing Touches

 

1. Add cardamom powder: Once the mixture is well-cooked and all the milk has evaporated, sprinkle the cardamom powder over the halwa. The cardamom adds a fragrant aroma and a warm, sweet flavor that pairs perfectly with the carrots.
2. Add chopped nuts and raisins: Now, add the chopped almonds, cashews, and pistachios to the halwa. You can also toss in raisins for added sweetness. Mix everything well, allowing the nuts to get a slight roast and the raisins to puff up.

Step 5: Final Cooking

1. Cook until done: At this stage, continue cooking the halwa on low flame for about 5-10 minutes, allowing the ghee to separate slightly from the carrots. The halwa should have a dry yet moist texture, without visible milk or water.
2. Turn off the heat: Once you reach the desired consistency, turn off the heat and let the halwa cool slightly.

 

Gajar Halwa can be served both warm and cold, depending on personal preference. Here’s how you can enjoy it:

1. Warm: Gajar Halwa tastes best when served warm, right off the stove. You can garnish it with additional chopped nuts for a nice crunch. It’s the perfect dessert to serve during cold winter evenings, as the warmth and richness are deeply satisfying.
2. Cold: Alternatively, you can refrigerate the halwa for a couple of hours and serve it chilled. Cold Gajar Halwa has a firmer texture and a slightly different taste, which some people prefer. You can even serve it alongside a scoop of vanilla ice cream for a delicious contrast of hot and cold.

 

Variations of Gajar Halwa

Gajar Halwa is quite versatile, and you can experiment with different variations:

1. With Khoya (Mawa): For an even richer version of Gajar Halwa, you can add 100 grams of khoya (thickened milk solids) towards the end of the cooking process. It makes the halwa creamier and gives a denser texture.
2. With condensed milk: To save time and effort, you can replace regular milk with sweetened condensed milk. This reduces the cooking time as the milk thickens faster, and you may not need to add sugar since the condensed milk is already sweet.
3. Low-fat version: If you prefer a lighter version, you can use skimmed milk or reduce the amount of ghee used. However, keep in mind that the texture and richness may be slightly different.

 

Gajar Halwa is a comforting, flavorful dessert that holds a special place in Indian cuisine. Its vibrant color, rich taste, and warming qualities make it the perfect treat for winter or festive celebrations. The recipe may take some time to prepare, but the result is worth every bit of effort. By following this easy, step-by-step guide, you’ll be able to make a delicious batch of Gajar Halwa that everyone will love. Enjoy it with family and friends, and bask in the sweetness of this classic Indian dessert!

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