Gajar ka Halwa
Gajar ka halwa, also known as Gajrela, is a very famous carrot sweet dish in India and Pakistan, especially in the winter. This is the most famous halwa, made with milk, carrots, sugar, and ghee. This is mostly made in the winter because red carrots are mostly available in winter. Despite the fact that it is made in almost every household, you will also find it in buffets and on Indian and Pakistani wedding tables as the main dessert. This has the delicious, sweet taste of carrots cooked in milk until the milk is reduced. Gajar means carrot, and halwa is a sweet dish that has many variations.
Traditionally, gajrela is made by cooking carrots in milk until milk is reduced and then adding ghee, but there are many varieties of gajar halwa, including those made with condensed milk, whole milk powder, and even khoya or mawa.
Which carrot is used for carrot halwa?
Traditionally, carrot halwa is made with red carrots, which are only available in the winter. In some countries, it’s even difficult to find them in stores even in the winter. Red carrots are a bit sweeter than orange ones, and gajrela made with red carrots is more delicious than one made with orange carrots. Orange carrots are available around the year. If you don’t have red carrots, you can use orange carrots, which also taste delicious. Alternatively, if you want your halwa to be as red as carrot halwa, you can add red food color.
About this recipe
I am sharing with you my recipe for gajar ka halwa. This recipe is very special because I am using both milk powder and milk in it, along with deliciously roasted nuts. I like pistachios, almonds, and cashews. This is sweet, creamy gajar ka halwa. I’ll go over all of the substitute ingredients and give you tips on how to make it quickly. This recipe takes time, but it is worth it when you eat it. You can also cook quickly by using khoya (mawa), milk powder, or condensed milk; lowering the milk amount reduces cooking time because the milk evaporates quickly.
Ingredients for Gajjar ka Halwa
Carrot halwa requires only four main ingredients.
Carrots: If red carrots are not available, use orange carrots. These are less sweetened, so more sugar is required. Shred the carrots with a shredder. If you find it difficult, use a food processor with a shredder blade. If not, then simply process it in a food processor.
Milk: Full-fat whole milk is required for this recipe.
Milk powder: I am not using too much milk powder as an alternative to milk. I am using it to just add flavor.
Ghee: Traditionally, ghee is used. But you can also use oil as well. Desi ghee, which is homemade ghee with a richer flavor, is used in halwa. You can use clarified butter as well.
Sugar: You can use regular sugar, jaggery powder, or even brown sugar as you like.
Cardamom powder: I am using cardamom powder, but you can also add whole cardamom.
Nuts: Roasted nuts—pistachios and almonds—are perfect for gajar ka halwa. You can also add cashews, which will enhance the flavor. Roughly chop them after roasting or use a pestle and mortar for grinding them, but not into powder.
How to make Gajar ka Halwa
Using a shredder, shred the carrots. If it seems difficult, use a food processor to either process it or use a shredder blade to shred.
Take a heavy-bottomed pan so that milk and carrots don’t stick to the bottom while cooking. Add full-fat milk and carrots and heat on high until bubbles appear.
As it starts bubbling, slow the flame to medium-low. Cook until the milk has been reduced. While cooking, stir it occasionally.
Once the milk mostly reduces, add the cardamom powder, sugar, and ghee. Finally, add the milk powder. It is optional.
Cook, stirring constantly, until the ghee separates, and the milk completely reduces.
At last, turn the flame off and add fresh roasted nuts. Dish it out and garnish with roasted nuts.
How to make gajar ka halwa with khoya (mawa)
If you are using khoya, then use half the quantity of milk and the other half of the quantity of khoya. Traditionally, khoya is made by thickening the milk in an open iron pan. By using khoya, cooking time decreases. If you can’t find instant mawa in the market, you can try this recipe. Khoya in Gajjar ka halwa has a very unique and different taste—sweet with a little salty taste. If you are garnishing halwa with khoya, you will taste sweetness with a bit of saltiness, which is very delicious.
How to make gajar ka halwa with condensed milk
Take one can of condensed milk and half a cup of milk. In a heavy bottom pan, let carrots cook with milk on a very low flame. When it was cooked for 15 minutes on a very low flame, add condensed milk and cardamom powder. Skip the sugar if you don’t want to make it very sweet. Otherwise, adjust the sweetness by adding sugar according to your taste.
How to make gajar ka halwa with milk powder
In the recipe, use half milk powder and half milk to make 1 liter. Cook in the same way; just add milk powder at the end and mix well.
Try These Other Popular Recipes
White sauce pasta with caramelized broccoli
Gajar ka Halwa
- 1 kg carrots
- 1/2 cup ghee
- 1 cup sugar according to taste. You can add more if you want more sweetness.
- 1/2 cup milk powder
- 1 liter milk
- 1 tsp Cardamom powder
- 1/4 cup Nuts
- First of all, shred the carrots by the help of shredder. If it seems difficult, use a food processor to either process it or use a shredder blade to shred.
- Choose a heavy-bottomed pan that won't allow the milk and carrots to stick to the bottom while cooking. Add full-fat milk and carrots and heat on high until bubbles start to form.
- Once bubbles start to appear, reduce the flame to medium-low and cook until the milk has been reduced. Remember to stir occasionally while cooking.
- Once the milk has mostly reduced, add the cardamom powder, sugar, and ghee. You may also add milk powder if desired.
- Cook the mixture while constantly stirring until the ghee separates and the milk has completely reduced.
- Turn off the flame and add freshly roasted nuts. Serve the dish and garnish it with roasted nuts.