Gajar Ka Halwa recipe is easy to make at home as it requires grated carrots, fresh milk, sugar, and desi ghee as main ingredients and Khoya is also added in the recipe to get its perfect flavor. For garnishing, use almonds, and pistachios. Gajar ka Halwa can be served as a perfect dessert. Follow all the steps.
Cuisine Indian, Pakistani
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Fareeha Raheel
1KGCarrotTender, Juicy, Young Carrots
1/2LiterMilk (2 Cups)Full Fat
1/4CupKhoya (evaporated Milk)
Handful of Almonds, Pistachio, Cashewfor 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.