Gajar Halwa Recipe

About Gajar ka Halwa

Gajar Halwa (also known as Gajrela) is a popular Indian dessert, especially loved during the colder months and festive seasons like Diwali and Holi. It’s a comforting and aromatic dish that combines the sweetness of carrots with the richness of ghee, milk, and sugar. Let me dive deeper into the process and significance of each step:

History & Popularity: Gajar Halwa is a traditional Indian dessert that has its roots in the Mughlai era. The dessert is enjoyed across many regions of India, Pakistan, and even some Middle Eastern countries, where carrots were historically introduced. It’s often associated with celebrations, especially winter festivals, since carrots are in season during the colder months.

Ingredients need for Gajar Ka Halwa:

• 4 large carrots (grated)
• 1 ½ cups full-fat milk
• ½ cup sugar (adjust to taste)
• 4 tbsp ghee (clarified butter)
• ½ tsp cardamom powder
• A handful of chopped nuts (cashews, almonds, and pistachios)
• A handful of raisins (optional)

 

How to Make Delicious Gajar ka Halwa:

Sauteing carrot in ghee :

the first of cooking the grated carrot in ghee is essential to develop the flavor. This allows the carrot to absorb the ghee and become tender. The process helps soften the carrots without making them mushy and ensures they stay intact, adding texture to the halwa

Simmering with Milk :

Once the carrots are sautéed, milk is added and the mixture is simmered for a while. As the milk reduces, the carrots absorb the liquid, becoming infused with the creaminess of the milk.

Sweetening : sugar is added after most of the milk has evaporated. As the sugar melts into the mixture it combines with the natural sweetness of the carrot creating a syrupy sauce that coats the grated carrots. 

Finishing Touches : once the sugar has dissolved and milk is fully absorbed , the cardamom is added to provide a delightful aroma and flavor.

Nuts and Raisins : Chopped cashews, almonds, and pistachios bring a crunchy texture to the smoothness of the halwa, and raisins add little bursts of sweetness. These ingredients elevate the dish both in flavor and in visual appeal.

How to make gajar ka halwa in cooker :

Gajar ka halwa in a pressure cooker is a quicker way to prepare this delicious dessert while retaining all the flavor and richness of the traditional recipe. Using a pressure cooker helps to cook the carrots faster and absorbs the milk and flavors efficiently.

Steps: 

Prepare the Carrots :Wash and peel the carrots. Grate the carrots using a box grater or a food processor. Set them aside.

Heat Ghee in the Pressure Cooker : In a pressure cooker, heat ghee on medium heat. Once the ghee is hot, add the grated carrots. Sauté for 2-3 minutes, stirring occasionally. This step helps to soften the carrots and enhances their flavor.

 

Add Milk & Sugar : Once the milk starts boiling, close the pressure cooker lid without the weight (whistle) on top. Cook on low heat for 4-5 minutes. The idea is to let the milk cook down and the carrots soften. Stir once or twice to make sure it doesn’t stick to the bottom. After the initial 4-5 minutes, add sugar to the mixture.

Add Cardamom & Nuts : Once the mixture has thickened and most of the milk has evaporated, add cardamom powder and mix well. Add chopped nuts.

Let the Halwa Simmer :Stir everything together and let the halwa cook on low heat for another 5-7 minutes until it reaches a thick, pudding-like consistency. If you like your halwa slightly more moist.

Serve : Once the halwa is done, turn off the heat. You can garnish the Gajar Ka Halwa with additional chopped nuts for a beautiful presentation and added crunch.

Here’s a simplified version of the Gajar Ka Halwa recipe using a pressure cooker.

Why gajar ka halwa turned black:

The underlying reason why your Gajar ka Halwa could have turned into an unappetizing black color, quite possibly, would be overexposure to heat. The milk and sugar added to the mix are likely to burn and create a dark or black color. While simultaneously, overripe carrots can also lose some of their dark color during cooking leading to a bitter aftertaste. Moreover, if you decided to substitute sugar for jaggery , the burning process would heat up even quicker due to its burning properties, obtaining an even darker color. If, at any point, you notice the need of further cooking the halwa, specifically after adding sugar, beware as this can lead to burning the rest of your dish. The best way to avoid these offending scenarios would be adding the ingredients while constantly stirring them, gradually heating it up, while fresh carrots would help preserve the rest of the colors in the dish.

How to make gajar ka halwa with Khoya:

This halwa dish is an easy and tasty way of preparing carrot halwa by using khoya or mawa (milk solids), tender carrots, sugar, ghee, and nuts. Khoya (or evaporate milk solids) gives a wonderful texture and taste to this halwa. I have used homemade khoya to prepare this delicacy but you can use pre-packaged khoya as well. We prepare gajar halwa regularly in winters at our house. Eating a steaming serving of halwa during the cold winter months truly is a unique experience.

To make : Heat nine cups of freshly grated carrots in six tablespoons of ghee for a period of 15 to 20 minutes while stirring. Follow with two cups of grated or crumbled khoya and mix well. One to one and a quarter cups of sugar should be added next; melt it while stirring the mixture. Once this is done, add cashew nuts, raisins, nuts and cardamom powder. Set it to low heat and allow the mixture to thicken until the sides of the pan become coated. Your halwa can be served hot or cold but is best enjoyed with nut garnishes.

How to make gajar ka halwa with Milkmaid:

This quick and easy version of Gajar Halwa is made with Milkmaid (sweetened condensed milk), offering a faster alternative to the traditional method. During winter, when carrots are tender and juicy in India, this recipe comes in handy. Instead of cooking the carrots in milk, this shortcut method uses condensed milk, which significantly reduces cooking time. For example, making 1.5 kg of carrots took about 45 minutes. With condensed milk, no sugar is needed, as it’s already sweetened, making this method not only quicker but also simpler to prepare.

To Make : To make Gajar Ka Halwa with Milkmaid, sauté 9 cups grated carrots in 6 tbsp ghee for about 15-20 minutes until tender. Add 1 can of sweetened condensed milk (400g) and stir well. Then, mix in 1.5-2 tsp cardamom powder, ⅓ cup raisins, and ⅓ cup cashews. Simmer on low heat, stirring occasionally, until the mixture thickens and reduces. Serve the halwa hot, warm, or chilled for a quick, delicious treat.

Serving Suggestion for Gajar Halwa:

Gajar Halwa is traditionally served warm or at room temperature. It’s often enjoyed as a sweet after a main meal, especially during festivals and family gatherings. It can also be paired with ice cream (like vanilla or kulfi) for a fusion treat, or eaten with roti or paratha for a comforting, fulfilling meal.

Conclusion  of Gajar ka Halwa / Carrot Halwa Recipe:

Gajar Ka Halwa (Carrot Halwa) is a rich, aromatic, and indulgent Indian dessert made from grated carrots, milk, sugar, and ghee. Whether made the traditional way with milk or using shortcuts like condensed milk or khoya, this dish remains a favorite for its delightful sweetness and comforting texture. Its versatility allows for variations like adding nuts, raisins, or cardamom for added flavor and crunch. Perfect for festive occasions or any special meal, Gajar Ka Halwa is a delicious dessert that combines simplicity with indulgence, offering both warmth and richness in every bite.