Gajar Ka Halwa is the most relished Indian dessert from the land of Punjab. Hot and rich Carrot Halwa is just irresistible during cold winter months. This delightful carrot recipe combines grated carrots, ghee, milk, sugar, khoya and nuts, not to speak of the distinctive Punjabi flavour.
Punjabi Gajar Ka Halwa is the ultimate Indian sweet. Nothing could be more perfect than tucking into a bowl of hot carrot halwa, garnished with slivers of almonds and pistachios on a cold wintry day. Definitely warms the cockles of your heart!
You can store homemade Gajar Halwa in an air tight container and refrigerate for a week. Just pop the halwa into the microwave before serving and it tastes like it’s freshly made. Or you can also serve the Indian carrot pudding cold.
Gajar ka halwa recipe step by step:
Halwa recipe with carrots is a simple dessert but a real impressive treat served with typical Indian flair. Carrot halwa or Gajrela is made from freshly grated carrots, sautéed in desi ghee, simmered in milk and Khoya, garnished with dry fruits.
How to make gajar ka halwa:
To make this sweet Indian carrot pudding the traditional way, wash, peel and grate carrots.
Grate the Khoya (mava) and keep aside.
Heat 1 tbsp ghee in a heavy pan and fry the raisins followed by cashew nuts. Remove.
Add an additional 4 tbsp of ghee to the pan. Tip in the thickly grated carrots and sauté on a medium flame for about 25 minutes till the raw smell disappears, while stirring continuously. The colour of the carrots changes and it’s almost cooked.
Add 1 cup milk and simmer the grated carrots until the milk starts to reduce. This takes about 15 minutes; the liquid evaporates and the mixture becomes almost dry. Keep stirring in-between to prevent the carrots from sticking to the pan.
Stir in sugar and cook till the gajar halwa turns a lovely reddish colour.
Mix in the grated khoya and sauté the Indian carrot halwa for 1-2 minutes.
Sprinkle cardamom powder. Drizzle 3 tbsp. of ghee on top and combine well. Fold in raisins and cashew nuts.
Serve Gajar ka halwa hot for dessert.
If you are searching for more halwa recipes, then do try out Atta Halwa Recipe.
Easy Carrot Halwa Sweet Recipe details below:
- Carrots – 5 cups, grated
- Khoya – 100 gms, grated
- Raisins – 3 tbsp
- Cashewnuts – 3 tbsp
- Ghee – 7 tbsp + 1 tbsp
- Sugar – 8 tbsp
- Milk – 1 cup
- Cardamom powder – 1 ½ tsp
- To cook carrot halwa at home, wash, trim the ends and peel the carrots. Use a hand grater to grate the carrots. You can also use a food processor but make sure not to over pulverize them! Grate the khoya (mava) and keep aside.
- Heat 1 tbsp ghee in a thick bottomed pan. Sauté raisins till they plump up. Remove. Fry cashewnuts till golden brown. Remove, cool and chop coarsely.
- Add some ghee to the pan. Tip in the grated carrots and sauté on a low-medium flame till the raw smell disappears. This takes about 20-25 minutes.
- Pour in a cup of milk and mix well. Cook the carrots, for about 15 minutes till the mixture absorbs the milk and starts to come together. Stir in between to prevent the milk from forming a film.
- Mix in the sugar and cook over a slow flame for about 5-7 minutes till the halwa thickens considerably.
- Add the grated khoya and sauté the carrot ka halwa for a couple of minutes more.
- Add cardamom powder, raisins and cashewnuts. Drizzle some desi ghee on top, mix well and cook for a further 5 minutes till the carrot halwa starts leaving the sides and takes on a glossy sheen.
- Remove and transfer yummy gajar halwa into a serving dish. Serve mava flavoured gajar ka halwa hot.