Carrot Halwa Recipe | Gajar Ka Halwa Recipe with step by step photos

Carrot halwa, also known as gajar halwa, is widely served at parties, small gatherings, and restaurants in India. In addition, it is cooked at home as a dessert after meals. Carrot halwa, also known as gajar ka halwa, is a delicious winter dessert made from bright-red, sweet carrots. The gajar ka halwa recipe will be described in the following sections.

Gajar Ka Halwa - About

Carrots, milk, sugar, ghee, a few flavorings, and almonds are the major components of carrot halwa, which is also referred to as gajar ka halwa. The vibrant red carrot halwa and vanilla ice cream are staples at South Indian celebrations as well.

In reality, a carrot halwa is a seasonal treat. When red long carrots or Delhi carrots are in season, it is generally prepared. Compared to regular carrots, these ones are sweeter and more reddish.

With just regular carrots, I started preparing carrot halwa. It was quite challenging for me to convince my picky eater daughter to eat vegetables. So, in order to make her feel more desirable, I typically make various desserts or snacks with vegetables. One such recipe was carrot halwa, which I cooked, rolled in thin crapes, and encouraged her to eat. However, Delhi carrots are now being sold in my neighborhood vegetable stores as of recent years. These carrots have a sweeter flavor and a deeper color. These, in my opinion, are ideal for creating carrot halwa.

Like all other desserts, traditional carrot halwa is heavy in calories. To obtain richness more quickly, it uses condensed milk, mawa/kova, milk powder, or thick milk. When cooking gajar ka halwa for any special occasions, incorporate any one of these ingredients because they genuinely taste excellent.

Carrot halwa, also known as gajar ka halwa, differs from other Indian halwas in both texture and flavor. Something granular with a carrot-like flavor and sweetness. In North India, carrot halwa is highly well-liked and is commonly prepared during the winter. This carrot sweet is not particularly well-liked in south Indian households, and many people don't particularly enjoy its texture. Today, however, the carrot halwa is sometimes served with a little scoop of vanilla ice cream during gatherings and wedding parties.

Carrot halwa or Gajar Ka Halwa - Chef's Tips

Any sort of carrot, including red Delhi carrots, black, white, or regular ooty carrots, can be used to make carrot halwa. The red Delhi carrot kind is the tastier of the bunch since it is juicier and sweeter than other types of carrots. However, these red carrots are a seasonal item that are only available throughout the winter. So, we can also try with normal carrots.
Sugar is the sweetener in this recipe. Depending on the variety of carrots and your tolerance for sweetness, the amount of sugar should be adjusted. Take both into account before adding sugar.
The traditional method of making carrot halwa calls for carrots, full-fat milk, ghee, sugar, and flavorings. The milk is used to boil the carrots until all the liquid has evaporated. This requires a lot of time and work, yet less than a south Indian halwa. Nowadays, khoya, milk solids, milk powders, condensed milk, etc., are added in to lessen the effort and improve the taste.
Additionally, the addition of ghee, dry fruits, and cardamom powder will enhance the flavor and texture of halwa. The halwa is made delicious and glossy by the ghee. The dish is given flavor by the cardamom and the dried fruits offer crunch.

Gajar Ka Halwa Recipe | Indian Carrot Halwa Recipe | How To Make Traditional Carrot Halwa

Indian sweet with carrots

Preparation time: 5 minutes | cooking time: 15 minutes | Total time: 20 minutes

Ingredients

3 medium sized red carrots
3 to 4 tablespoons of sugar (or sugar to your taste)
1/3 cup thick milk
A pinch of cardamom powder
2 tbsp dry fruits for garnish
1 tbsp ghee

Gajar Ka halwa recipe with step by step

I used 200 grams red Delhi carrots to prepare carrot halwa.
The carrots must first be properly washed in fresh water to eliminate any dirt or other pollutants that may have stuck to their surface.
After removing the skin with a knife or vegetable peeler, shred the vegetable into small pieces. Grate only the reddish part. Discard the white portion; the inner, harder side will be. Halwa shouldn't contain the white center section.
Put the carrots in a pan with a thick bottom. Add milk.
Reduce the flame to low once the milk has begun to bubble. Cover with a lid and cook it on a low heat until all of the liquid has evaporated. Ghee and sugar can be added after the liquid has completely evaporated.
The sugar should dissolve. The halwa will be slightly thinner in consistency as soon as the sugar melts; continue cooking it until it reaches a thick consistency. Turn off the heat and stir in the cardamom powder and dried fruits, such as cashews or almonds. Mix thoroughly and serve warm or cold.
Enjoy.