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Gajar Ka Halwa | Indian Carrot Pudding
Author: Rumki Paul
Course: Dessert
Cuisine: Indian
Preparation Time:
Cooking time:
Total time:
Servings: 6 Persons
Gajar Ka Halwa (Indian Carrot Pudding) is one of the most popular and palatable traditional desserts in India. It is rich in texture and has an eye catchy fragrant colour. In this dish, Carrots are cooked with milk, condensed/evaporated milk and sugar in Desi Ghee or vegetable Oil. The flavour of the dish is kicked up by a pinch of Cardamom powder and by the addition of dry fruits. This makes the dish taste heavenly.
How to prepare a perfect Gajar Ka Halwa?
Ingredients:
Instructions:
Serving Instruction
Gajar Ka Halwa | Indian Carrot Pudding
Author: Rumki Paul
Course: Dessert
Cuisine: Indian
Preparation Time:
Cooking time:
Total time:
Servings: 6 Persons
Gajar Ka Halwa (Indian Carrot Pudding) is one of the most popular and palatable traditional desserts in India. It is rich in texture and has an eye catchy fragrant colour. In this dish, Carrots are cooked with milk, condensed/evaporated milk and sugar in Desi Ghee or vegetable Oil. The flavour of the dish is kicked up by a pinch of Cardamom powder and by the addition of dry fruits. This makes the dish taste heavenly.
Gajar Ka Halwa is a true treat for every person in winter, when fresh, tender and juicy Carrots are easily available in the market. It always reminds me of my childhood memories. A bowl of warm Gajar Ka Halwa with lots of Adda (gossip), tang khichai (Leg pulling) with family and friends used to be one of the most sought-after events of winter evenings.
Normally, people prefer Delhi wali gajar (Red carrot) for preparing this halwa. But unfortunately, Red carrots are not easily available everywhere. But you can prepare this halwa with normal carrots (Orange carrots) too. Though the flavours of both the carrots are different from each other, but it hardly makes difference if you cook it a in traditional way using slow process of cooking. In fact, I have prepared this halwa with normal Carrots.
I have learnt to prepare this masterpiece from my Mother during my College days. She taught me for a perfect halwa we need to be patient. It is a very easy recipe but takes a bit time to get cooked. If you are grating the Carrots manually then it will take a little longer in preparation time when compared to the usage of food processor.
In this recipe, I have dry roasted the Cashews first. Then I have cooked the grated Carrots in Desi Ghee for some time. For a healthy preparation, you can add Oil to reduce the amount of Ghee. I have also used Cashews and Raisins for the halwa. The taste of Raisins goes superb with Gajar Ka Halwa and Cashew nuts give a nice bite to the dish. You can add any of your favourite nuts or dry fruits to enhance the taste of halwa.
How to prepare a perfect Gajar Ka Halwa?
- Selection of Carrots are important. It hardly matters whether you are using red or orange Carrots. But you must select fresh, tender and juicy Carrots. Don’t go for dry or too much grown ones. This kind of Carrots may make your halwa dry and chewy.
- Use deep non-stick utensil to prepare this halwa. Carrots are cooked in milk, condensed milk and mawa. They have the tendency to stick to the bottom of the pan. This might induce burning smell in the dish and the whole dish may get spoiled. So, it’s better to go for non-stick utensils.
- Always use grated Carrots for best texture of the halwa. You can do it manually or by using food processor. Both are fine
- Always cook the Carrots in ghee for some time before adding milk. It makes the dish tastier and gives better aroma too.
- Addition of mawa makes the dish royal and rich. For festive seasons and special occasions, I always use it to prepare this halwa. In general purposes, I use evaporated milk instead of mawa. In this recipe I have done the same. I will surely share the festive Gajar Ka Halwa recipe with you shortly.
- For best results, I always add sugar when the Carrots are completely cooked, and when Milk gets reduced. You can adjust the amount of sugar according to your preferable taste.
- Use dry fruits specially Raisins and Cashews. These goes amazing with the taste and texture of Gajar Ka Halwa and enhances its richness too.
- One of the most widely used spice for Indian desserts is Cardamom powder (Elaichi Powder). It complements the flavour of Indian desserts and it does the same in this dish too. Though Gajar Ka Halwa has the flavours of Ghee, evaporated milk but a pinch of cardamom powder (Elaichi Powder) creates magic.
Any Indian celebration is incomplete without desserts and Gajar Ka Halwa is one of them. For Diwali, it is prepared in almost every house. This is the time when winter is just knocking the door and fresh and tender Carrots are easily available.
Ingredients:
- 1 Kg Carrots, grated
- 1 Coffee cup milk or 250 ml milk
- Unsweetened Evaporated milk, 170 gms
- 1 Cup Sugar (Adjustable according to taste)
- ÂĽ teaspoon of Cardamom powder
- 4 tablespoons Cashew nuts
- 3 tablespoons Raisins
- 2½ tablespoons Desi ghee
Instructions:
- First dry roast the Cashew nuts in a pan.
- Break the Cashews into pieces and keep them aside.
- Add Desi ghee into the same pan.
- Once the ghee has melted, add grated Carrots and give a nice mix.
- Cover the pan and cook it in low flame for 10-12 minutes. Stir occasionally.
- Add Milk and give a nice mix.
- Cover the pan and cook it in low flame for 5 minutes.
- Add Raisins and give a nice mix.
- Cook them in low flame until the Carrots get soften.
- Once the Carrots are done, put the flame in medium high and reduce the milk. Stir occasionally but carefully.
- Add evaporated milk and give a nice mix.
- Cook them in medium flame for another 5 minutes.
- Add the Cashews and mix it.
- Cook them in medium flame for couple of minutes.
- Add Sugar and give a nice mix.
- When the Sugar starts melting and the halwa becomes wet, put the flame in medium high and evaporate the extra moisture.
- Stir continuously, otherwise the halwa may stick to the bottom of the pan.
- At the end sprinkle Cardamom powder and mix it vigorously and then switch off the flame.
Serving Instruction
Transfer the Gajar Ka Halwa into a serving plate and garnish it with Cashew nuts. For the best taste, serve hot or warm and enjoy your dessert.
You can store Gajar Ka Halwa in refrigerator for a week and have the cold halwa too. But it tastes best while it is warm. You can use microwave to warm it before serving as well. Don’t put the halwa on stove directly to warm it. This can reduce the taste of the dish.
Tip: Place the container of Gajar Ka Halwa on hot water and let it stand for 10-15 minutes. It makes the halwa warm without spoiling the taste.
