Updated: Apr 30
The gajar ka halwa was first introduced during the Mughal period and the name originates from the Arabic word "halwa", which means "sweet" and it is made from carrot (in Hindi: gajar) so that it is known as gajar ka halwa.
Gajar ka halwa (गाजर का हलवा), also known as gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. It is made by placing grated carrots in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a type of clarified butter from the Indian subcontinent. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al-Fitr and Raksha Bandhan. It is served hot during the winter.
Gajar ka halwa :- Combination of 1. Nuts 2. Milk 3. Sugar 4. khoya 5. Pure Ghee and 6. Grated carrot It is a light nutritious dessert with less fat than many other typical sweet from the Indian. Gajar halwa has a medium shelf life so it is now sometimes exported. Types Of Gajar Ka Halwa:- 1. Carrot-papaya halwa 2. Carrot and beetroot halwa 3. Cheese gajar ka halwa 4. Khajur gajar ka halwa
Preparation Time :- 30 Min
Cook Time :- 1 Hour
Total Time:- 1 Hour 30 Min
500 Grams gajar
2 Cups Milk
Half Cup Sugar
2 Tablespoons Ghee
Peel and then grate the carrots, either with a hand held grater or in a food processor.
How To Make Gajar Ka Halwa | Carrot Halwa Recipe
In a kadai or deep thick bottomed pan combine milk and grated carrots.
On a low to medium flame, bring the whole mixture to a boil and then simmer.
While the mixture is simmering on a low flame, keep on stirring in between.
The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
Stir well and continue to simmer and cook on a low flame.
Do keep on stirring the halwa in between.
Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.