Gajar Ka Halwa Recipe| Gajar Halwa| How to Make Carrot Halwa | Carrot Pudding

Gajar Ka Halwa Recipe | Gajar Halwa| How to Make Carrot Halwa | Carrot Pudding

Prep time: 15 mins
Cooking Time: 45 mins
Total Time: 1 hr
Servings:6-8 servings

Carrot Halwa recipe is a slow cooked traditional Indian halwa or pudding made by simmering carrots in milk, adding sugar, cardamoms and generous garnishes of chopped nuts. It is popularly known as gajar halwa, gajrela or gajar ka halwa. It holds a majestic place in Indian festivities, celebrations and parties especially in winters when carrots are in abundance. Usually Carrot Halwa is made during winters when the red carrots are in full season. But can also be made with the orange carrots. Here in this recipe regular orange carrots have been used. To change this recipe into a healthy Ayurvedic recipe substitute the refined sugar with raw cane sugar.

Gajar ka Halwa  stays good  for two weeks or more if stored properly in the fridge or freezer and only serving portions are heated before eating. Carrot Halwa can also be made using khoya or condensed milk. Since this recipe uses generous quantity of milk , the taste of milk comes through and through in the carrots, hence khoya is not mandatory. When in hurry, one can make this Carrot Halwa in a pressure cooker or microwave. However the outcome of simmering the carrots with milk in  the traditional way is always a rewarding one.

Make hay while the sun shines ....is an old proverb. So  what are you waiting for ..... Grab some nice carrots now that they are in abundance and try out this recipe. It will be a worthwhile effort. 

Video Recipe:

Ingredients:

• 1 kg grated Carrots
• 1 litre Full Fat Milk
• 1 cup Sugar
• ¼ cup Ghee
• 2 tsp Freshly ground cardamom powder
• 8-10 strands of saffron
• 1/4 cup of mixed chopped walnuts, pistachios, raisins and almonds for garnishing

Method:

1. Get organised.
   
2. Heat 2-3 tbsp ghee in a heavy pot or pan.
   
3. Add grated carrots.
   
4. Sprinkle some cardamom powder. Later more can be added.
   
5. Then add the milk and let it simmer on medium flame. 
   
    
6. Remember to stir often. Do not leave unattended.
   
   
   
7. As the carrots and milk simmer, add the saffron strands.
   
   
   
8. As the milk gets absorbed, add more ghee.
   
9. Once the milk is nearly absorbed, add sugar and simmer till colour of the carrot halwa deepens to a darker shade.
   
   
   
10. Now sprinkle some more cardamom powder. 
    
11. Let it cook  till oil ghee oozes.
    
    
    
    
12. Add the chopped nuts and raisins leaving some for garnishing just before serving. 
    
13. The halwa is done.
14. Serve warm. 
    

Recipe Notes:

1.  Let the remaining halwa cool . Store in a plastic container in the fridge.
2. Just before serving heat the halwa and garnish with chopped nuts.

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