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Gajar ka Halwa

Gajar ka halwa (Carrot Halwa) is a classic Indian sweet dish which is generally during winter season. It is also known as Gajrela in Punjabi. This is one of the most popular and loved dessert of North India. This is very delicious and healthy because carrot is a good source of vitamin A and calcium.

It is made by red carrots, milk and sugar and served with a garnish of almonds and cashews. It is a winter delicacy and a delight for sweet lovers. If you are hosting a party you can serve this as a dessert. In North India, everyone wants a gajar halwa stall during wedding. So, try this delectable recipe and impress your loved ones.


Gajar ka Halwa

Ingredients:

1 kg. Carrots
1/2 litre Full Fat Milk
4 tbsp Ghee
10-12 tbsp. Sugar
125 g Khoya
5-6 green cardamom (finely powdered)
1 tbsp. raisins (Kishmish)
Almond, cashew and grated dry coconut for garnishing

Instructions:

1. Wash the carrot very well. Peel with a peeler and grate them to medium thickness.


2. Add the grated carrots and 1 cup milk in a pressure cooker.


3. Let it cook for 1 whistle. Switch off the flame. Once the pressure is released, open the lid.
4. Pour carrot mixture into a pan and add remaining milk and cook on low heat until all the milk is absorbed.


5. Add ghee, sugar and khoya in the pan. Do stir often.
6. Fry for 4-5 minutes on low heat till mixture starts to thicken.
7. Keep stirring continuously.
8. The milk should evaporate completely and you will see fine milk solids in the carrot halwa. Ghee starts to leave the sides.
9. Add cardamom powder and raisins. Mix well.
10. Chop some almonds and cashews into two pieces and add into mixture.
11. Switch off the flame and Garnish with remaining nuts and shredded dry coconut.
12. Serve cold, hot or at room temperature as per your preference.
13. Gajar Halwa can be refrigerated for up to one week.

Tips:

  • Use red carrots to make this halwa.
  • Adjust the amount of sugar as per your preference.
  • Grate the carrots to medium thickness. If you grate them too thin, the halwa will become mushy and if too thick, the pieces will stand out.
  • Keep stirring the halwa at regular intervals otherwise it will burn at the bottom.
  • You can make this gajar halwa without khoya also. Increase the amount of milk by ½ litter and follow the remaining process exactly. 
  • You can use condensed milk also and skip khoya. Take 1 cup condensed milk and reduce the sugar amount because condensed milk has lots of sugar.
  • You can easily double or triple the quantity of the ingredients as your choice.
  • You can add saffron and pistachios. It gives richness to halwa.
  • You can eat this during vrat or upwas, if you prefer carrots that time.


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