Gajar Ka Halwa or Carrot Pudding is a delectable dessert made from grated carrots, milk, and sugar.
What is gajar ka halwa or carrot pudding?
Gajar Ka Halwa additionally regarded as Gajrela or Gajorer Halwa, is made with the aid of cooking grated carrots alongside with ghee, milk, sugar, nuts and in some instances khoya (milk thickened by using heating it on a gradual flame until nearly all the moisture receives evaporated). Sometimes condensed milk is additionally introduced for a rich, creamy texture.
In India, Gajar Ka Halwa is savoured throughout wintry weather months and throughout fairs such as Diwali, Eid, and Holi. Most people from the US who consume at Indian eating places would have viewed this dessert labelled as carrot pudding.
How to make Gajar Ka Halwa or Carrot Pudding?
Those days are gone when making Gajar Ka Halwa or Carrot Pudding took hours.
Yes, it took at least two hours, from what I remember. Making carrot halwa used to be an assignment that my mother would undertake on a day when we all are at home. Mom used to supply all of us little work of the instruction for making halwa or Pudding. My mother used to make it mainly for my dad as he is a gorgeous lover of this halwa or Pudding, however my belly was once exquisite grateful as on my dad’s behalf we youngsters have been taking part in this halwa or pudding a lot.
The system of making Gajar Ka Halwa worried peeling carrots and then grating them the usage of a handheld grater one via one. If that nevertheless sounds okay, think about doing it for nearly four kilos of carrots.
I can’t even assume about it.
After the grating used to be done, my mother would take out a large kadhai (wok) to begin the cooking process. Since she didn’t use condensed milk or khoya, the recipe referred to as for a copious quantity of milk, which when decreased gave the dish the rich, creamy texture that a best Gajar Ka halwa calls for.
Reducing the milk took an hour and concerned pretty a bit of stirring too to make certain the carrot halwa combination didn’t stick to the backside of the pan. Once the milk thickened, floor cardamom powder was once introduced to the dish alongside with a medley of nuts tempered in ghee to beautify the flavour.
Yes, and all that took two hours.
So, Let’s begin my Mom’s special Gajar Ka Halwa, Purely Homemade with Love.
- 3 Tbsp + 1 Tbsp Ghee (Clarified Butter) Or Unsalted Butter
- 4 Cups Peeled, Grated, Carrots
- 3 Cups (750 ML) Whole Milk
- 200g Sweetened Condensed Milk or Sugar – ¼ Cup (Feel Free to Add More If You Like It Sweeter)
- 1 Tbsp Cardamom Powder –
- 1 Tbsp Cashews, Chopped
- 1 Tbsp Almonds, Sliced
Crushed Nuts (almonds, cashews, pistachios)
A pinch of cardamom powder
Grated mava (khoya)
- Wash the carrots and trim their edges.
- Peel the pores and skin and shred them the usage of a grater or a meals processor. Keep it aside.
- Heat three tbsp ghee or unsalted butter in a heavy-bottomed pan on medium heat.
- Once the ghee is hot, add the shredded carrots and sauté for about 10-12 minutes or until the carrot’s adjustments in coloration barely and their moisture is evaporated completely. Keep stirring occasionally. (The uncooked smell of the carrots would have been totally long gone with the aid of now.)
- Add the complete milk to the cooked carrots and stir well.
- Let the carrots cook dinner in the milk until the whole combination will become dry once more or until all of the milk is absorbed.
- Keep stirring in between to keep away from the carrots sticking to the backside of the pan. This total technique needs to take about 15-20 mins.
- Now add the condensed milk/sugar and combine well. (If you are including sugar, this halwa would emerge as watery again.)
- Stir nicely and cook dinner for 5 minutes if you are including condensed milk. (If you are including sugar, then prepare dinner until the sugar is absorbed and halwa will become dry again.)
- Now add cardamom powder and chopped nuts and combine well.
- Add 1 tbsp ghee and cook dinner for two mins. The halwa would go away the aspects on the pan.
- Garnish with chopped nut and serve hot, heat or cold.
Some regularly requested questions about Gajar Ka Halwa Recipe:
Is Carrot halwa served warm or cold? How do you serve Carrot Halwa?
Garnish Gajar Ka Halwa with some dry fruits and serve in dessert bowls warm/hot/cold. I for my part like heat Gajar Ka Halwa the most.
How many days does Carrot Halwa last?
You can save Gajar Ka Halwa for up to three weeks in an Airtight container in the refrigerator. This halwa would solely remain clean when stored covered. Simply microwave it for 30 seconds on excessive heat or heat it in a double boiler when you prefer to serve this halwa.
Can I freeze Gajar Ka Halwa?
Yes, you can freeze Gajar ka halwa for up to two months in a freezer secure container. Just thaw halwa for 30 minutes in room temperature and warm it in a microwave of the usage of double boiler method.
What carrots are right for Gajar Ka Halwa recipe?
Authentically, pink massive and juicy carrots are used for making Gajar ka halwa, due to the fact they are genetically candy and this halwa gets a fine colour. However, we don’t get pink carrots right here, so I commonly use the everyday orange carrots. They style simply good.
How to make Carrot Halwa / Gajar ka halwa in a stress cooker?
For making Gajar ka halwa in a strain cooker, add milk and carrots in a strain cooker and prepare for 2-3 whistles. Let the strain cool off completely. Once cooled, open the lid, and let the milk dry over medium warmness if there is any. Add condensed milk/sugar and prepare for 5 minutes. Now add cardamom powder and chopped nuts and cook for 2-3 minutes. Add ghee and cook for two more minutes. The halwa would depart the aspects on the cooker. Garnish with chopped nut and serve hot, heat or cold.
How to make Carrot Halwa with Milkmaid?
Milkmaid is a manufacturer identify for condensed milk. I have used homemade sweetened condensed milk for this Gajar ka halwa recipe. So, observe the recipe in the recipe box, and use milkmaid.
Can I make carrot halwa besides milk?
Yes, you can. Just put off the step of including milk and the relaxation of the recipe would continue to be the same.