Gajar Ka Halwa | Carrot Halwa
Gajar ka halwa also known as carrot halwa, gajrela, gajarpak is a sweet dish made from carrots. This carrot pudding is made by cooking grated carrots in milk, sugar, dry fruits like almonds, cashew nuts and raisins and cardamom powder. The raisins are sauteed in ghee (clarified butter) and then added to the Indian carrot dessert.
Servings 6 People
Ingredients
- 500 grams carrots grated
- 1/4 cup condensed Milk
- 1 and 1/2 cups milk
- 1/2 cup sugar
- 4 tablespoon ghee
- 15 cashew nuts
- 15 almonds
- 15 raisins
- 1 teaspoon cardamom / elaichi powder crushed from 4 cardamom pods or 1 teaspoon cardamom powder
Instructions
- Wash, peel and grate all carrots and keep it aside.
- Crush almonds and cashewnuts and keep aside.
- Heat a kadai or deep saucepan.
- Add ghee and after ghee is heated, add raisins, and let them puff. After raisins puff, remove them and keep aside. Remember to keep the heat to low.
Next step is to add grated carrots.
- Some ghee will be remaining in then pan, if not add 1 more tablespoon ghee and sauté the grated carrots on low flame. After some time, carrot will change color and become bright red.
- At this point, add milk and simmer on medium to low heat. Stir occasionally. Do monitor this constantly, else the carrots might get burnt.
- After milk and carrots start to boil, add condensed milk, sugar, crushed almonds, crushed cashewnuts and cardamom powder and mix well.
- Continue cooking on low flame till all milk is absorbed. Remember to stir occasionally.
- After some time, the carrot halwa will easily leave sides of the pan.
- Switch off the gas.
- Serve hot.
Video
Notes
- Instead of condensed milk, khoa (mava) can be added.