The classic Indian dessert known as Carrot Halwa (also known as Gajar Ka Halwa in Hindi or Gajrela in Punjabi) is straightforward to make when you follow my complete step-by-step guide and watch the instructional video! You may make it the traditional way on the stovetop or take some shortcuts by using milkmaid, khoya, or the Instant Pot. I’ve included detailed step-by-step images in this informative tutorial to guide you through the process of making it.
What is halwa?
The Arabic word for “sweet” is halwa, and it refers to sweets that have been reduced in sugar and ghee. With vermicelli (vermicelli), lentils (moong dal), wheat semolina, or other grains, Indian halwa is one of the most exquisite desserts in the world.
Indian halwa is distinct from Middle Eastern halva, which is a sweet composed chiefly of sesame seeds in that it is not prepared with the same ingredients.
When it comes to desserts, halwa has a reputation for being reserved for special occasions. A little time and effort go a long way when making this. To make gajar ka halwa more frequently, you might want to try one of my ingenious shortcuts.
How to make Gajar ka halwa step by step?
A traditional carrot halwa recipe is created with only carrots, whole milk, ghee, sugar, and a few almonds and then cooked on low heat for several hours. This recipe for gajar ka halwa, a perennial favorite, will delight you.
- About 4 to 4.5 cups of grated carrots, 8 to 9 medium, juicy, and delicate carrots – 650 grams
- Whole fat organic milk can be used in place of 4 cups of milk
- 4-tbl Ghee-spoonfuls (clarified butter)
- Raw sugar equivalent to 10 to 12 teaspoons (180 to 190 grams)
- 0.5 to 1 teaspoon cardamom powder or 5 to 6 green cardamoms ground in a mortar pestle to a fine powder
- 10-12 chopped cashews
- 1 cup sliced or chopped almonds, from 10 to 12
- golden raisins, about two teaspoons
- One strand of saffron
- Use a hand-held grater or a food processor to grate the carrots (8-9 medium-sized tender, juicy carrots).
- Grate 4 to 4.5 cups of carrots for this recipe.
Creating Carrot Halwa.
- Combine milk and grated carrots in a Kadai or deep, thick-bottomed pot.
- Bring the mixture to a boil over low to medium heat, then reduce the heat and simmer.
- Stir the mixture frequently while it is simmering over low heat.
- Cooking the carrots in the milk will decrease and evaporate the milk.
- Add the ghee, sugar, and cardamom powder when the milk has been reduced by seventy-five percent.
- Maintain a low heat while stirring frequently.
- Keep the halwa well-stirred by stirring it frequently.
- Late on, add cashew, almonds, saffron, and raisins to the dish. Take the halwa off the heat and allow it to cool for a few minutes. Turn off the stove burner. “
- Gajar halwa can be served hot, warm, or cold. Serve with a few pieces of chopped dried fruit as a garnish.
Gajar ka halwa benefits:
In Gajar ka halwa, the milk contributes to the nutritional value of the dessert by containing protein and calcium in high concentrations. Milk also helps increase bone density and prevent the development of “porous bone,” which is a symptom of osteoporosis. It is possible that adding a dash of ghee will provide additional benefits, as it promotes good skin and helps strengthen bones.
Is gajar ka halwa a nutritious dessert?
Yes, low-fat gajjar halwa is a nutritious dessert. You’re on a low-calorie diet, but you can’t seem to keep your sugar cravings under control. Traditional recipes for Indian sweets and desserts are typically high in fat and sugar and are therefore high in caloric density. This recipe for Low Fat Carrot Halwa is made with low-fat fat milk, which helps to reduce the number of calories consumed.
Is gajar ka halwa beneficial to the skin?
As a bonus, this seasonal delight (carrot) is high in vitamin C, which acts as an antioxidant and helps to eliminate toxins from our bodies. It also helps protect us from the dry spell that winter has on our skin, resulting in it being more healthy and bright overall. 3. Gajar ka halwa is not complete without the intoxicating aroma of copious amounts of ghee.