Gajjar ka halwa is a sweet and aromatic delicacy made from grated carrots, cooked in ghee, and simmered with milk, sugar, and cardamom until it transforms into a rich, indulgent pudding-like consistency. Garnished with nuts, this traditional treat is offering a delightful blend of flavors and textures.
Ingredients for Gajjar ka halwa
Carrots
Use a vegetable peeler to peel the carrots and then wash them. Now use a food processor or a hand grater to shred the carrots, then add them to a big pot and quick for 20 minutes before adding any other ingredients.
Milk
I used only 1/2 a cup of milk, in the beginning, to add some moisture to the carrots and prevent burning. You can also add water if you would like. Add milk to the carrots and cook on low heat for about 20 minutes.
Sugar
After cooking the carrots for 20 minutes, add sugar and cook it for another 20 minutes. Mix the carrots occasionally to prevent burning. Taste the carrots and adjust the sugar accordingly and also if the sugar is too sweet you might need less.
Milk Powder
Traditionally, Khoya is added to the halwa but I used dry milk powder which gives a similar taste. After cooking the carrots with sugar for 20 minutes, remove the lid and dry all of the excess water on high heat while mixing constantly.
Ghee or Butter
In a separate pan melt butter and then add cardamom pods in it. Now add the melted butter to the halwa and cook for another 5-7 minutes.
Cardamom pods
I used 3 cardamom pods for the taste, but you can also skip it if you don’t like it or add cardamom powder if you prefer a stronger taste.
Dry fruits
I don’t like dry fruit in the halwa so for garnish I used only 5-6 sliced almonds. You can add more or less according to your preference.
How to serve Gajjar ka Halwa?
Gajjar ka halwa is traditionally served warm, either on its own or garnished with a generous sprinkle of chopped nuts such as almonds or pistachios. It can be enjoyed as is or paired with a dollop of vanilla ice cream for an extra indulgent treat.
How to store Gajjar ka Halwa
Gajjar ka halwa store very well. You can keep it in the fridge for 2 weeks and in the freezer for up to 3 months. Divide it into small portions for easy reheating and then put it in plastic bags or containers for freezing. Reheat in the microwave before serving.
Gajjar Ka Halwa
Ingredients
- 2.5 lbs carrots
- 1 cups butter or desi ghee
- 1 cups dry milk powder
- 2 cardamom optional
- 1/4 cup milk
- 1 cups sugar
Instructions
- Peel and wash carrots.
- Use a food processor or a hand grater to grate the carrots.
- Add in a big nonstick pot along with 1/4 cup of whole milk. Cook on high heat for 5 minutes and then cover and cook on medium-low heat for 15 minutes. Stir it halfway to prevent burning.
- Now add 1 cup of sugar and let it cook for another 15 minutes. Sugar will release water. Stir it in between to prevent burning.
- After 15 minutes, take off the lid and on high heat dry all of the water while stirring constantly then add 1 cup of dry milk powder. Mix everything.
- Melt your butter, once it’s melted add 2 cardamom pods in it.
- Now add the melted butter to the halwa and cook for 5 minutes on high heat.
- If you like dry fruits, then use almonds and pistachios to garnish.