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This is carrot based sweet recipe from the Indian subcontinent (Pakistan and India). it is also known as gajorer halua, Gajrela, and Carrot halwa whose main ingredient is Carrot (or gajar). Now you can impress anyone by making this tasty gajar ka halwa by following this recipe step by step.
The dessert is traditionally eaten during all of the festivals in Pakistan and India. During the winter, it is served hot due to its extremely nutritional values and its serving with nuts. Also, juicy carrots are in full winter season. You can store gajar halwa in fridge. You can store fresh gajar halwa up to one week in fridge. For serving, heat up the halwa in oven and serve. You can even have the gajar halwa cold. For some change top the carrot halwa with ice cream (any flavor) and believe me it will taste great.
Traditional Gajar Ka Halwa
- 1 KG Carrot Tender, Juicy, Young Carrots
- 1/2 Liter Milk (2 Cups) Full Fat
- 6 Pieces Green cardamom
- 1/2 Cup Desi Ghee
- 1 Cup Sugar
- 1/4 Cup Khoya (evaporated Milk)
- Handful of Almonds, Pistachio, Cashew for garnishing
- Silver paper for garnish (Optional)
- Boiled egg for garnish (Optional)
- Peel and grate the carrots.
- Dry roast nuts on a low heat until crunchy or fry in ghee if you prefer.
- Take deep thick bottomed pan and combine milk and grated carrots. Bring the whole mixture to a boil and then simmer.
- Cook on low flame until the 75% milk has evaporated. Keep stirring constantly in between to prevent burning. Remove it from flame and set aside.
- Take ghee in a shallow pan and heat a little the green cardamoms. Put already cooked carrots into it. Also add sugar and stir well and continue to simmer and cook on a low flame.
- Cook until the halwa is almost dried or ghee separates and turns into deep reddish color.
- Now you add grated khoya at this stage. Stir and cook for just 2 to 3 mins. Switch off the burner, halwa is ready.
- Garnish it with Almonds, Pistachio, Cashew and slices of boiled egg. Decorate it with silver paper.
- Always buy tender and juicy carrots so that they are easy to grate.
- Use full fat or whole milk.
- Grate the carrots manually or in a food processor.
- Use a heavy iron kadai (saucepan)to make the halwa. the carrot halwa is simmered and simmered and stirred often. so that it should not get burnt. you can also use a non stick kadai or a thick bottomed pan.
- Most often juicy Lahori gajar is used to make gajar ka halwa. However you can use any variety of carrots that are available.