Gajar ka halwa is a traditional Indian dessert prepped with boiling carrots and milk in a slow cooker. This famous, delectable traditional Indian delicacy is offered at almost every Indian feast. This crowd-pleaser is on menus at weddings, parties, and other celebrations. It is also called gajrela. A gajar is a carrot; halwa is a pudding-like dessert.
Most Indian homes prepare this dish in the winter, when carrots are in season. It is prepared with Delhi gajar in North India (red carrots). Where it is not available, the common carrot is used.
Gajar ka halwa (carrot halwa), is a carrot and milk confection in which the halwa is made with full, and not excessively sweet, cream milk. The ghee and cardamom powder provide it unmatched fragrance and texture. Whether you’re looking to satiate your sweet tooth, delight your children, or amuse friends, this traditional, rich, creamy treat for dessert can drive them to second rounds.
About Gajar ka Halwa
Carrot pudding is a traditional Indian sweet prepared with fresh carrots, milk, sugar, ghee, and almonds. It is produced by boiling shredded carrots in full-fat milk and then adding sugar to taste. Cardamom powder is used to flavor it, and it is topped with chopped nuts.
Traditionally, carrot halwa was cooked only with whole milk and did not include any processed components such as condensed milk, boiled milk, or khoya.
Origins
The gajar ka halwa was introduced to India during the Mughal era and gets its name from the Arabic halwa, a term denoting something sweet.
It is primarily associated with Punjab state, although its actual origins are murky. This halwa is very similar to other varieties of Punjabi halwa. Originally made with carrots, milk, and ghee, gajar ka halwa today contains a variety of other ingredients, including mava (khoya). You get both milk-flavored and mava-flavored gajar ka halwa.
Variations
Carrot and papaya are used in equal proportions in the carrot-papaya halwa. To begin, create a blend of carrot with papaya scrapings. This mixture is cooked in ghee in a kadhai on a stove for approximately 5 minutes. The remainder of the procedure is identical to the basic recipe. Papaya imparts a distinct flavor and taste to the traditional gajar ka halwa.
Another popular version is the red velvet carrot halwa, prepared by cooking a significant quantity of milk cream, carrots, sugar, rose water, and saffron over a low flame. Red velvet carrot halwa is an excellent source of vitamin A and calcium.
Carrot with beetroot halwa, cheese gajar ka halwa, khajur gajar ka halwa, and carrot dessert are among the lesser-known varieties. These versions vary in popularity, according to region and personal choice, with the most popular still being the classic gajar ka halwa.
In the carrot with beetroot halwa, shredded beetroot is combined with grated carrots and cooked in a kadhai over a low flame before the desired quantity of mawa and sugar are added. Carrot with beetroot halwa can be served after 30 mins of mixing and simmering.
The cheese gajar ka halwa is made with purple carrots and ricotta. This is very popular in northern India, where purple carrots are grown.
Carrots for Gajar ka Halwa: Red Vs. Orange
Dark red, long carrots found on the Indian subcontinent throughout winter, from October to February. Winter carrots, having a mild flavor, are ideal for gajar ka halwa.
The orange carrot is available throughout the year. However, it is blander. As a result, it’s ideal for soups, vegetable curries, and side dishes, where the taste is disguised by spices and seasoning.
Long, luscious, soft red carrots are ideal for Indian sweets such as halwa and kheer.
Tips to Make Gajar ka Halwa
- Choice of carrots: Always choose fresh and baby carrots since they have less fiber. If necessary, taste them before cooking. Old and ripe carrots ripe become more fibrous and have a distinct flavor and texture that do not suit a halwa. Young carrots, with their sweeter flavor, result in a mouth-watering carrot halwa. If you are unable to get Delhi gajar, use normal carrots.
- Milk: For a great carrot halwa, use full-fat or even whole milk. Reduce the quantity of milk in the recipe, or substitute with a low-fat version. Additionally, you may omit or decrease the ghee. If you are vegan, use coconut and almond milk as a substitute.
- Shred carrots: Using a hand-held grater or food processor, grate the carrots. You may grate the carrots into thick or thin shreds, depending on the consistency of your carrot halwa.
- Sautéing carrots: Alternatively, you may create this by sautéing shredded carrots in ghee for 5 minutes. After that, pour the milk. Alternatively, adding ghee after the halwa has been cooked intensifies the flavor. Thus, you may go in any direction.
- Cooking: Exercise caution and do not keep the carrot halwa unattended on the heat, as the milk may scorch and burn. You would need to mix the dish regularly.
INGREDIENTS
- 2.2 lb carrots
- 1 cup coarse white sugar
- ½ cup water at room temperature
- ½ cup milk
- 1 tsp cardamom powder
- 7 oz khoya/mawa
- 2 tbsp cut dry fruits (for garnish)
Ingredient Substitutions
Khoya/Mawa – Khoya is a famous brand of evaporated milk in India. You may substitute it with 14 cups (60 mL) of unsweetened condensed milk, mithai mate, evaporated milk, as well as heavy cream for the 100-gram khoya.
You may substitute white sugar with light-brown sugar, jaggery, or omit the sugar entirely if using sweetened condensed milk.
Instead of green cardamom powder, which gives the halwa a pleasant scent and flavor, you could use four cardamom pods, crushed with pestle and mortar, or even a rolling pin.
The use of milk in the recipe is optional, but it can be substituted with coconut and almond milk. When you do use milk, always use full-fat or whole milk.
METHOD
- Wash, peel, and grate carrots. A grater with larger holes will result in lengthy strands of carrots when done correctly.
- In a pressure cooker on the stovetop, combine the shredded carrots, water, and sugar on top. Do not mix it.
- Cook the carrots up till the first whistle, or keep on a low heat setting with the lid closed.
- After one whistle turn off the heat.
- Manually let out steam from the pressure cooker.
- Preheat a heavy-duty frying pan.
- Add the carrots and milk to the pan and bring to a boil.
- Keep the flame on a low setting.
- Using a heavy skillet, roast the carrots until all liquid has evaporated or otherwise been soaked up by the carrots, and the halwa begins to pull away from the edges of the pan.
- Add the cardamom powder and crushed khoya and mix well.
- Let the halwa simmer over moderate heat, stirring regularly, for another 5-10 minutes, or until the khoya is mixed well with the carrots.
- Turn the heat down to a bare minimum.
- Garnish the dish with chopped pistachios and almonds for a festive look. Alternatively, sauté sliced dried fruits in a spoonful of ghee until golden brown and use them to decorate the final dish.
- This dessert should be served warm.
Nutrition Facts
- Calories: 360kcal
- Carbohydrates: 69g
- Protein: 7g
- Fat: 7g
- Saturated fat: 4g
- Cholesterol: 8mg
- Sodium: 169mg
- Potassium: 440mg
- Fiber: 4g
- Sugar: 57g
- Vitamin A: 21046IU
- Vitamin C: 8mg
- Calcium: 246mg
- Iron: 1mg
Recommendations For Gajar ka Halwa
- Shred the carrots either hand or in a food processor fitted with a grating blade. Pulse the carrots in a food processor rather than a blender.
- Avoid cooking the halwa in a pressure cooker. As noted before, you could slow-cook or sauté it.
- It saves time if you use baby carrots (if available); they not only taste great but also eliminate the need for peeling and washing.
- If you do not like condensed milk, 12 cups of milk may be substituted. Additionally, adding condensed milk gives it a creamier texture. If using evaporated milk instead of condensed milk, you might have to increase the sugar by just a teaspoon (or as per taste).
- You can substitute about two cups of store-bought khoya for both milk plus condensed milk. Just after the carrots have been stir-fried, add the khoya. Khoya is evaporated milk made by cooking/stirring milk until all the liquid has evaporated and only milk solids remain.
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