Carrot Halwa or Gajar Ka Halwa or Carrot Pudding (Step by Step recipe)

Carrot Halwa or Gajar Ka Halwa or Carrot Pudding (Step by Step recipe)
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Carrot Halwa

Hi all!

Today I’m posting the recipe of an traditional Indian desert pudding (sometimes known as Gajrela or Gajar Ka Gajerela or Gajar Ka Halwa) which is associated mainly with the state of Punjab in India and Pakistan.It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan.

It’s everyone’s favorite and it taste’s really awesome!! :-)

There are two key ingredients which go into making any desert, PERFECT and AWESOME!! 

It’s PATIENCE and TIME !! :-)

So have little patience and enjoy making this awesome and rich Carrot Halwa, because its worth it!!!! 

Taste’s heavenly when served warm or cold with a scoop of vanilla ice-cream!! :-)

Make it for your loved and dear ones and I’m sure they are gonna enjoy it!! :-) 

Here goes the recipe of this awesome, super rich Carrot Halwa that literally melts in your mouth!!! 

Ingredients:

Carrot – 4 cups (appr. 7 – 8 medium sized grated)

Cashew nuts -  3 tbsp 

Almonds -  3 tbsp

Condensed Milk (Milkmaid) -  3/4 tin (see notes)

Full  Fat Milk – 21/2 – 3 cups 

Ghee / Clarified Butter -  4 tbsp  

Khoya / Mava  -  2 tsp (grated) (optional – see notes)

Saffron -  few strands (optional – see notes)  

Cardamom Powder -  1 tsp

Directions:

1.Rinse, peel and grate the carrots.

2.Heat 1 tbsp of ghee in a pan, add the nuts, roast them and keep aside.

Step 1 CH W

3.In the same pan, heat 2 tbsp of ghee and when it gets hot enough, add the grated carrots and saute them over low flame for a minute or two.

Step 2 CH W

4.Then add the milk, on a low to medium flame bring the whole mixture to a boil and then simmer.

Step 3 CH W

5.While the mixture is simmering on a low flame, keep on stirring in between and cook until the milk is fully absorbed by the carrots. 

Step 4 CH W

Step 5 CH W

6.Now add the condensed milk (see notes) , mix it well and cook for about a minute, till the condensed milk gets incorporated well with the halwa. Add in the grated khoya / mava (see notes) and mix well.

Step 6 CH W

Step 7 CH W

Step 8 CH W

7.Add 1 tbspn ghee to the mixture, stir well and continue to simmer and cook on a low flame.

Step 9 CH W

8.Keep stirring till the halwa leaves the sides of the pan.

Step 14 CH W

9.Now add in the cardamom powder and crushed saffron (see notes) . Mix it well. 

Step 10 CH W

10.Garnish the halwa with roasted nuts. And the halwa is ready to serve !!! :-)

Step 11 CH W

Step 15 CH W

Notes:

1.Khoya / mava is purely optional. It just makes the halwa even more richer!!

2.Adding saffron too is purely optional.

3.Since I added condensed milk, I completely omitted sugar. But if you want your halwa to be a little more sweeter you can either add sugar or you can increase the amount of condensed milk to suit your taste buds.

4.If you want your halwa to be a little less sweeter, you can add about 1/2 tin of condensed milk first, and then if you wish, you can add more sugar or condensed milk to adjust the sweetness.

5.You can increase the amount of nuts, if you want a richer halwa. 

6.Raisins and pistachios can also be added to the halwa.

7.Best eaten warm or cold with a scoop of vanilla ice-cream!!! :-)

 

Here goes the printable version of the recipe!!

Carrot Halwa or Gajar Ka Halwa or Carrot Pudding
Carrot Halwa is an traditional Indian desert pudding, which is associated mainly with the state of Punjab in India and Pakistan.Tastes heavenly when served warm or cold with a scoop of vanilla ice-cream!!
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. Carrot - 4 cups (appr. 7 - 8 medium sized grated)
  2. Cashew nuts - 3 tbsp
  3. Almonds - 3 tbsp
  4. Condensed Milk (Milkmaid) - 3/4 tin (see notes)
  5. Full Fat Milk - 21/2 - 3 cups
  6. Ghee / Clarified Butter - 4 tbsp
  7. Khoya / Mava - 2 tsp (grated) (optional - see notes)
  8. Saffron - few strands (optional - see notes)
  9. Cardamom Powder - 1 tsp
Instructions
  1. Rinse, peel and grate the carrots.
  2. Heat 1 tbsp of ghee in a pan, add the nuts, roast them and keep aside.
  3. In the same pan, heat 2 tbsp of ghee and when it gets hot enough, add the grated carrots and saute them over low flame for a minute or two.
  4. Then add the milk, on a low to medium flame bring the whole mixture to a boil and then simmer.
  5. While the mixture is simmering on a low flame, keep on stirring in between and cook until the milk is fully absorbed by the carrots.
  6. Now add the condensed milk (see notes) , mix it well and cook for about a minute, till the condensed milk gets incorporated well with the halwa. Add in the grated khoya / mava (see notes) and mix well.
  7. Add 1 tbspn ghee to the mixture, stir well and continue to simmer and cook on a low flame.
  8. Keep stirring till the halwa leaves the sides of pan.
  9. Now add in the cardamom powder and crushed saffron (see notes) . Mix it well.
  10. Garnish the halwa with roasted nuts. And the halwa is ready to serve !!! :-)
Notes
  1. 1.Khoya / mava is purely optional. It just makes the halwa even more richer!!
  2. 2.Adding saffron too is purely optional.
  3. 3.Since I added condensed milk, I completely omitted sugar. But if you want your halwa to be a little more sweeter you can either add sugar or you can increase the amount of condensed milk to suit your taste buds.
  4. 4.If you want your halwa to be a little less sweeter, you can add about 1/2 tin of condensed milk first, and then if you wish, you can add more sugar or condensed milk to adjust the sweetness.
  5. 5.You can increase the amount of nuts, if you want a richer halwa.
  6. 6.Raisins and pistachios can also be added to the halwa.
  7. 7.Best eaten warm or cold with a scoop of vanilla ice-cream!!! :-)
Janani's Cooking Addiction http://www.jananiscookingaddiction.com/
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