Carrot halwa, also known as Gajar ka halwa or Gajrela is a traditional North Indian dessert made by simmering fresh grated carrots with full fat milk, sugar and ghee. This delicious creamy dessert is delicately scented with cardamom powder and garnished with chopped nuts.
When we cook carrot our body can better absorb beta carotenes compared to its raw form. The milk in Gajar ka halwa adds to the nutritional value of the dessert with its protein and calcium content.
- 2 lbs Carrots 🥕
- 4 cups Whole Milk 🥛
- 1/2 to 3/4 cup Organic Cane Sugar
- 1 to 2 tbsps. Ghee
- A handful of Cashews
- 1 tbsp. Raisins
- 1/4 to 1/2 tsp. Cardamom Powder
- 1/4 to 1/2 cup Mawa (optiona)
Try to get sweet carrots for this recipe of Carrot Halwa.
Nicely wash, peel, and grate the carrots.
In a heavy bottom pan, start boiling the milk on medium heat.
Once the milk starts boiling, add the grated carrots to it.
Let the carrots cook in the milk on a low-medium heat. A frequent stirring is a must.
As the carrots and milk start thickening, stirring has to be more frequent.
The whole process of cooking the carrots takes about 30 minutes.
At this point, when the carrots are completely soft and the milk is well thickened. Add the organic cane sugar to it. Keep cooking until the mixture comes back to a semi-solid consistency.
Add raw or pan roasted cashews, raisins, fresh cardamom powder, and ghee to the carrot halwa. Cook it for another 5 to 10 minutes with a constant stirring.
Our mouthwatering Carrot Pudding or Gajar Halwa is ready to serve!
Note:
We may always cut down the cooking time significantly by using a pressure cooker.
Secondly, by using less amount of milk and later add mawa, condensed milk, or milk powder to the Halwa.
For an increased shelf-life, after adding ghee to halwa let it cook on a low heat for a couple more extra minutes.
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