Gajar Ka Halwa Recipe Carrot Halwa Whiskaffair

on Oct 23, 2024 If you love red carrots, here are some of my other recipes you can try: Carrot Milk, Carrot Raita, and Gajar Methi Sabji. There are some recipes you want to hold on to, and my mom’s Gajar ka Halwa is one of them. I personally feel that these classic recipes deserve to be made in a traditional way. When making gajar halwa, I consciously don’t take any effort to make it healthier by skimping on ghee and khoya and ensure that I cook it properly without shortcuts so the taste comes out the best. This recipe to make carrot halwa might look intimidating at first but trust me that the use of proper ingredients in the proper quantity and the muscle work that goes into making it makes a lot of difference in the result, which is totally worth it. I do suggest that you eat this halwa in moderation so you can enjoy it to the fullest while still maintaining your health and weight. While every house has its own recipe for carrot halwa, but take my word for it, I get so many accolades for this recipe which was handed to me by my mom. I am glad I learned her recipe and am now sharing it with you all to try.

About Gajar Halwa (Carrot Halwa)

Gajar Halwa (Carrot Halwa, Indian Carrot Pudding) is a popular North Indian and Pakistani winter dessert made with red carrots. People have given it many lovely names in their own language including gajrela, gajar pak, or gajorer halwa. This dessert is made only in winter when red carrots are in season. You will find all the sweet shops in Northern India selling this delicacy during winter. People also make it at home as the taste of homemade halwa is unmatchable, and you are sure of the ingredients that go into making it.

Serving Suggestions

Gajar Halwa taste the best when it is served hot. You can reheat it in a pan or in a microwave. I usually serve it on its own but sometimes I pair it with a scoop of vanilla ice cream if I am looking for something more indulgent. Check your nearby Indian grocery stores to buy them. They are mostly available from November until February. This gajar halwa recipe can also be made using black carrots, but they are not very easily available. So if you get a hand on them, you can try this recipe using them. Note – Do not try to make this recipe with orange carrots. They taste salty, and your halwa will not turn out good. Granulated White Sugar – I like my carrot halwa mildly sweet and the sugar measurement is according to my taste. But you can adjust the sugar as per your sweet preference. You can also replace the granulated white sugar with brown sugar or powdered jaggery. Milk and Khoya – I always use whole milk (full-fat milk) to make this recipe. Khoya (Khava, Milk Solids) is traditionally used to make this halwa recipe. You should be able to get it from an Indian grocery store around you. If you are unable to get Kyoya, you can mix milk powder with some milk to make a thick dough and use it in place of Khoya. Ghee brings the richness and makes this gajar halwa more delicious. I would not suggest making this in oil, just go for ghee always. Nuts – You would love this halwa with lots of slivered almonds and pistachios. They give a nice crunch to soft halwa. You can also add cashew nuts and raisins to your recipe. I use freshly ground cardamom powder to flavor the halwa. Saffron strands give a nice rich feel and flavor to the halwa so I always recommend it. Then grate the peeled carrots using the medium hole of a box grater. Discard the top which is hard to grate. You can also use a food processor fitted with a grater attachment to do this. Now grate 120 g of khoya using the medium hole of the box grater. Gather all the remaining ingredients. Cook the mixture on medium-low heat until all the milk is absorbed stirring frequently. It will take about 20-25 minutes. Next add 120 g of sugar to the pan and cook it for another 4-5 minutes. Note – You can increase or decrease the amount of sugar as per your liking. I like very lightly sweet halwa, and this measurement is perfect for that. Add 1 teaspoon cardamom powder and 4 tablespoon of slivered almonds and pistachios and mix well. Serve hot. You can also serve this halwa at room temperature. For extra crunch, top it with loads of slivered nuts just before serving. To make it extra indulgent, top it with some grated khoya. This halwa can also be eaten during your vrat (Hindu fasting days).