Gajar Ka Halwa Recipe | Carrot Halwa Recipe | Gajar Ka Halwa Banane Ki Vidhi
Come winters and the season of halwa and paratha is all in. In winters we in India really indulge in all the goodies and the sweetmeats.
The best sweetmeats and dessert that you can have all the time in winters is halwa. You can fix the best halwa and can really enjoy in this winter season like gajar ka halwa, lauki ka halwa. These are the things that you will really enjoy served hot.
So today we bring to you the favourite recipe of gajar ka halva which normally it is very widely cooked desert in India during the winters.
During winters my carrot halwa recipe for the gajar ka halwa recipe is cooked very frequently cook desert in my house for one primary reason that my children absolutely love this.
It is during the winters that my son comes home as he studying in hostel. Whenever he is home he insists mostly on having this halwa in his sweet dish.
So whenever one lot of carrot halwa recipe | gajar ka halwa recipe finishes it is within 2 days that I have to prepare the next lot of carrot halwa for my son.
You can also make this carrot halwa with milkmaid/condensed milk the instant pot, kadhai, or a dutch oven.
I will be illustrating to you all the different types of ways where you can use the halwa.
In the Northern India you can all also lovingly call the gajar ka halva as gajrela and this traditional carrot halwa recipe | gajar ka halwa recipe is normally made with full fat milk ghee and sugar.
If you are cooking with the full fat milk then you generally don’t need to add khoya which is evaporated milk solids.
In case if you do not have the full fat milk then you can alternatively cook it with khoya or the condensed milk. That will save you on sugar and milk.
For my carrot halwa recipe | gajar ka halwa recipe, I normally always use the red carrots as they are tender and juicy.
On occasions if I have to make the carrot halwa when the winters are gone and then I make it with the orange carrots. But that is only when I don’t have any other choice and when the red carrots are not available in Delhi.
You can also make the gajar ka halwa with red, orange or black carrots but just ensure that they are fresh carrots.
Fresh young carrots and they do no have a hard core/interior. If you have old hardened carrots then in that case you will not be getting the optimum taste of the carrot halwa.
I will be sharing with you all the three ways of making the carrot halwa and you can then further prepare them at home depending on the choices available to you.
Gajar halwa recipe is a simple and delicious super traditional Indian sweet recipe prepared with grated carrots, milk, and sugar.
This is one of the tastiest and easiest dessert recipes that any passionate cook can prepare and try.
It is typically served warm with a generous topping of mava /khoya, but can additionally be served with a vanilla ice cream scoop if you love the hot and cold combo and also love icecreams in winter.
Halwa recipes are one of the conventional choices from Indian Cuisine and are prepared with myriad ingredients. Frequently, halwa is made with pulses, cereals, flour, or a blend of these ingredients.
However, it can additionally be prepared with a variety of vegetables and fruits. One such vegetable-based halwa is carrot halwa recipe | gajar ka halwa recipe which is renowned for its texture and yummy taste.
To be honest, the carrot halwa recipe | gajar ka halwa recipe can be cooked in diverse ways. The most traditional way is to prepare the grated carrot halwa recipe | gajar ka halwa recipe in full cream milk and add grated mawa at the end.
Nevertheless, there are other modifications, and one of the common variants is instantaneous carrot halwa cooked using condensed milk/milkmaid.
I will be sharing this mode of preparation too but if you ask for my personal opinion, then I would recommend making it a traditional way by cooking it in full cream milk.
You may not get the same creaminess, smoothness, and melting taste in your mouth with milkmaid.
Moreover, you may additionally make it in a pressure cooker or an instant pot, but there is always a gamble of overcooking it.
So with this I will start making the halva and it’s happy halwa eating and Happy sweet dessert eating for you.
Do remember to leave your comments as to how you like the different ways and don’t forget to share which method you used to cook.
Prep Time: 20 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 20 Minutes
Servings: 4 People
Cuisine: North Indian
Author: Ranjeeta Nath Ghai
How To Make Traditional Gajar Ka Halwa
- 1 Kg Carrot गाजर
- ½ Cup Ghee/Clarified Butter देसी घी
- 10 Cashew Chopped छोटे कटे हुए काजू
- 10 Almonds Chopped छोटे कटे हुए बादाम
- 10 Pistachios Chopped (optional) छोटे कटे हुए पिस्ता
- 20 Raisins किशमिश
- 1ltr Milk दूध
- ½ Cup Sugar (you can adjust it as per taste) चीनी
- ½ Cup Khoya खोया
- ¼ Tsp Cardamom Powder पीसी इलाइची
- Peel the carrot, wash and grate finely and keep aside. Traditionally, red carrot is used to cook the halwa.
- Add grated carrot and saute well.
- After grating the carrots I normally squeeze out the juice by hand and enjoy drinking the fresh juice as I prepare the halwa so that I can enjoy the nutrition before it is destroyed by heat. You can do the same or simply add the milk straight to it.
- Now pour milk and give a good stir.
- Boil for 20 minutes stirring continuously or till the milk starts boiling.
- Reduce the heat and let it cook occasionally stirring on full heat for 5-10 mins till the carrots are cooked well and the quantity of milk reduces.
- Once the milk thickens completely, add the sugar.
- Mix well. Keep cooking while stirring continuously until the sugar dissolves completely and halwa thickens.
- Add the ghee to avoid it from sticking to the bottom and burning.
- Cook on full heat till the halwa thickens and ghee leaves the sides with the halwa.
- Turn off the flame and add grated khoya, cardamom powder and dry fruits.
- Mix well ensuring that everything is well combined. Enjoy gajar ka halwa or carrot halwa warm or hot as you like it.
How to Cook Carrot Halwa With Milkmaid
- Melt 6 tbsp ghee in a heavy Kadai/dutch oven, or thick-bottomed skillet or pan.
- Add in 9 cups of tightly bound grated carrots (juice removed).
- Sauté the carrots continuously till they turn tender and are cooked for approximately 15 to 20 minutes on low heat.
- Pour a complete tin of milkmaid/sweetened condensed milk (400 grams).
- Blend thoroughly and add cardamom powder, raisins, almonds and cashews.
- Mix well and simmer the gajar ka halwa on low heat.
- Stir frequently at intervals continuously till the mixture thickens, reduces, and dries up.
- Serve carrot halwa hot, warm, or with chilled vanilla icecream.
How To Prepare Gajar Halwa With Khoya
Preparing carrot halwa with khoya or mawa is very simple. Heed these steps to make the gajar ka halwa in 45 minutes.
- Heat 6 tbsp ghee in a deep bottomed heavy pan or kadai/ dutch oven.
- Add 9 cups of tightly bound grated carrots (juice removed).
- Sauté carrots in ghee on low heat, often stirring continuously till they turn tender and are cooked.
- Append crumbled or grated khoya (mawa or evaporated milk solids).
- Mix completely and then append sugar. Blend and mix well.
- Regulate the amount of sugar depending upon the sweetness of your taste and khoya.
- You will observe that both the khoya and sugar will melt. Now combine cashews, golden raisins, almonds, pistachios (chopped) and cardamom powder.
- Mix again and stirring frequently. Simmer gajar halwa on low heat.
- The halwa will start reducing, thickening, and leave the edges of the pan. When you observe these indications, switch off the heat.
- Serve gajar ka halwa made with khoya warm or hot.
How To Prepare Instant Pot Gajar Halwa
Cooking gajar halwa in the Instant Pot is straightforward as you do not have to spend time constantly stirring the halwa.
It saves a plenty of time. Heed the simple steps to make instant pot gajar halwa.
- Take grated carrots, whole milk, sugar, and ghee in the steel insert of a 6 quart IP.
- Seal with the IP lid. Place the valve in the sealing position—pressure cook on high for 3 minutes.
- Once you hear the the beep sound, do a quick pressure release (QPR) by raising the pressure valve. When all the pressure is discharged, open the lid. Stir and mix very well.
- Press cancel and then push the sauté button setting it for 5 or 10 or 12 minutes on normal mode.
- The carrot halwa will start to simmer. Proceed to stir frequently until the halwa thickens.
- When the halwa has substantially thickened, add chopped almonds, cashews, pistachios, raisins, and cardamom powder.
- Continue stirring and simmering till the liquids have dried and the carrot halwa thickens.
- When ready the halwa will look glossy, and you will see ghee leaving the sides of the pot.
- Push the cancel button and serve instant pot gajar halwa hot or warm.
Expert Tips To Prepare Gajar Ka Halwa Recipe | Carrot Halwa Recipe | Gajar Ka Halwa Banane Ki Vidhi
Carrots: It is essential to purchase tender and juicy carrots so that they are comfortable to grate. Lots of arm work is required to make this halwa as you have first to grate the carrots and then subsequently slow cook them on the stovetop and continue stirring them at frequent intervals. Append any fresh, juicy, tender, and sweet-tasting carrots.
Grating or shredding: You can either shred or grate the carrots using a hand-held grater, box grater or a food processor. Obviously, a food processor renders grating of the carrots easier.
The best pan to prepare carrot halwa: I recommend utilizing a heavy iron Kadai/dutch oven to cook the halwa. The carrot halwa is simmered continuously and stirred constantly. So that it does not get burnt, a good and heavy Kadai/dutch oven makes the job easier. You can additionally use a non-stick kadai or a thick bottomed pan or skillet.
Scaling: You can effortlessly halve or double or triple this carrot halwa recipe.
Cooking: Ensure to grate the carrot finely for better texture. Also, based on the sweetness of the carrot, regulate the quantity of sugar. Additionally, keep stirring in between to prevent burning.
Storage: You can store carrot halwa in the refrigerator for 10 to 12 days. DO NOT store it at room temperature as it will decay. You can likewise freeze carrot halwa for approximately a month.
Conclusively, gajar ka halwa or carrot halwa tastes exceptional when khoya is added.
We would definitely like to hear your feedback on this. This preparation is gluten free and a very easy to make vegetarian sweet dessert which is north 100% North Indian Punjabi preparation with the recipe and I hope you shall enjoy.
You May Like To Try Out…
- How To Bake Soft Fluffy English Muffins
- Peanut Butter Cookies-Peanut Butter Cup Cookies
- How To Bake Yummy Chocolate Lava Cakes At Home
- Lauki Ka Halwa Recipe- Rich And Creamy Indian Dessert
Recipe Name: Gajar Ka Halwa Recipe | Carrot Halwa Recipe | Gajar Ka Halwa Banane Ki Vidhi
Author: Ranjeeta Nath Ghai
Description: For my carrot halwa recipe | gajar ka halwa recipe, I normally always use the red carrots as they are tender and juicy. I will be showing you all the different types of ways where you can use the halwa.
Preperation time: 20M
Cook Time: 1H
Total Time: 1H20M
Recipe Yield: 4 servings
Recipe Ingredients: 1 Kg Carrot, ½ Cup Ghee / Clarified Butter, 10 Cashew Chopped, 10 Almonds Chopped, 10 Pistachios Chopped (optional), 20 Raisins, 1ltr Milk, ½ Cup Sugar (you can adjust it as per taste), ½ Cup Khoya, ¼ Tsp Cardamom Powder
Recipe Instructions: Peel the carrot, wash and grate finely and keep aside. Traditionally, red carrot is used to cook the halwa. Add grated carrot and saute well. After grating the carrots I normally squeeze out the juice by hand and enjoy drinking the fresh juice as I prepare the halwa so that I can enjoy the nutrition before it is destroyed by heat. You can do the same or simply add the milk straight to it. Now pour milk and give a good stir. Boil for 20 minutes stirring continuously or till the milk starts boiling. Reduce the heat and let it cook occasionally stirring on full heat for 5-10 mins till the carrots are cooked well and the quantity of milk reduces. Once the milk thickens completely, add the sugar. Mix well. Keep cooking while stirring continuously until the sugar dissolves completely and halwa thickens. Add the ghee to avoid it from sticking to the bottom and burning. Cook on full heat till the halwa thickens and ghee leaves the sides with the halwa. Turn off the flame and add grated khoya, cardamom powder and dry fruits. Mix well ensuring that everything is well combined. Enjoy gajar ka halwa or carrot halwa warm or hot as you like it.
Recipe Cuisine: Indian
Video thumbnail URL:
Ease of Cooking
User Review( votes)