Gajar Ka Halwa Recipe
Gajar Ka Halwa is a classic and indulgent North Indian dessert made by slow-cooking grated carrots in milk, ghee, and sugar until rich and aromatic. Enhanced with cardamom, nuts, and sometimes khoya (milk solids), it is a festive favorite often served warm during celebrations and cold weather. Its comforting sweetness and creamy texture make it a beloved treat that embodies tradition and hospitality in every spoonful
Ingredients
1/2 Kg red carrot
1 Tablespoon ghee
500 ml milk (full fat)
1/2 Cup sugar
A pinch green cardamom powder
1 Tablespoon ghee (for frying nuts)
2 Tablespoon cashew (roughly chopped)
2 Tablespoon almond (roughly chopped)
1 Tablespoon raisins
Step:
Wash the carrot and then trim their tops and bottoms , further peel the carrot and cut them roughly , then using an electric chopper chop them up coarsely . This step will sav a lot of time
Step:2
Set a pressure cooker over high heat and add the ghee , let it get slightly hot and then add all the chopped carrot , stir well and cook for 3-4 minutes until the moisture form the carrot gets evaporated
Step:3
Further add the milk , stir once then pressure cook over medium flame only for 1 whistle then switch off the flame and let the cooker depressurize naturally
Step:4
Next , check the whistle and open the lid , stir well and then switch on the flame to medium high and cook until the milk reduces , this process will take 10-12 minutes , make sure you keep stirring the halwa
Step:5
Once almost all the milk has reduced , add the sugar and cardamom powder , stir well and cook it again for 4-5 minutes , the sugar will release its moisture and the halwa will get slightly runny again so cook until thickens up again
Step:6
Do not overcook the halwa or it will become very tight , almost into barfi texture , only until the water form sugar evaporates and the halwa looks a bit shiny then switch off the flame
Step:7
Heat a pan , add the ghee into it and let it get slightly hot , then add the almods and cashew and fry them until they turn light golden brown , keep stirring them
Step:8
Once the nuts are almost about to turn light golden brown add the raisins and stir briefly stir well . Your gajar ka halwa is ready , let it rest for a couple of minute , it will soak up all the ghee , heat it up before serving or have as it is , i personally like to have hot halwa with a scoop of vanilla ice cream
FAQs
1. What type of carrots are best for making halwa?
Use red winter carrots for the most authentic flavor, color, and texture.
If unavailable, any sweet, fresh carrots will work, but the color and taste may vary slightly.
2. Why is my halwa watery or not thickening properly?
Insufficient Cooking: Carrots release a lot of moisture. Cook on medium-low heat, stirring frequently, until all the liquid evaporates.
High Water Content: Do not add extra water while cooking the carrots. Let them cook in their own juice and milk/khoya.
3. Can I make gajar ka halwa without khoya (mawa)?
Yes. You can substitute khoya with full fat milk powder or ricotta cheese.
The traditional method uses full-fat milk, which is slowly reduced until thick and creamy.
4. How long can I store gajar ka halwa, and how?
Refrigerator: Store in an airtight container for 4-5 days.
Freezer: Portion and freeze for up to 1 month. Thaw in the refrigerator and reheat before serving.
5. Can I make this recipe in a pressure cooker or Instant Pot?
Yes. Saute grated carrots with ghee, then pressure cook with milk for 1-2 whistles. Open and cook on sauté mode to thicken.
This method is faster but requires careful reduction to achieve the right consistency.