Indian Recipe – Gajar Ka Halwa
Gajar halwa – a traditional slow cooked recipe of carrot halwa with just carrots, milk, ghee, sugar and a few dry fruits.
carrot halwa or gajar halwa recipe – a traditional way of making gajar halwa without any shortcuts or tweaks. by the way, at home we call carrot halwa as gajrela.
during winters, we make gajar halwa often. this time i was not able to make the halwa due to time constraints. so on the request of hubby, made gajar halwa after a long long time. so when i made the halwa, i took the pics too.
variations of making gajar halwa recipe
1. vegan carrot halwa recipe – made with almond milk.
2. microwave carrot halwa recipe – a quick method to make gajar halwa in microwave.
3. carrot halwa made with sweetened condensed milk or milkmaid – easy and quicker method to make the halwa.
we generally use red delhi carrots to make the halwa as they are tender and juicy. here i used organic english carrots to make the halwa. after some days again, i made the halwa and this time used the red delhi carrots. you can use any carrots. but just make sure they are not fibrous and dense. you can even use the orange ooty carrots to make the halwa.
this traditional recipe uses just full fat milk, ghee and sugar to make the halwa. you don’t need khoya/evaporated milk or condensed milk. to make gajar halwa, it is important to buy tender and juicy carrots so that they are ease to grate. some arm work is needed to make this pudding as you have to first grate the carrots and then slow cook them in stove top and keep on stirring them on regular intervals.
you can grate the carrots manually or in a food processor. obviously the food processor makes grating the carrots easier. i suggest to use a heavy iron kadai to make the halwa. the halwa is simmered and simmered and stirred often. so that it should not get burnt,a really good kadai makes the job easier. you can also use a non stick kadai or a thick bottomed pan.
you can store gajar halwa in fridge. it stays well for almost a week but will get over quickly. when serving, you can just warm the halwa and serve. you can even have the halwa cold, if you prefer.
Ingredients of Gajar Ka Halwa
- 8 to 9 medium tender juicy carrots/gajar – yields approx 4 to 4.5 cups grated carrots
- 4 cups full fat organic milk
- 4 tbsp ghee/clarified butter
- 10 to 12 tbsp organic unrefined cane sugar or regular sugar or as required
- 20-25 whole cashews/kaju
- 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder
- a pinch of saffron strands/kesar (optional)
- handful of golden raisins.
Instructions of Gajar Ka Halwa
- rinse, peel and grate the carrots.
- in a kadai or deep thick bottomed pan combine milk and grated carrots.
- on a low to medium flame, bring the whole mixture to a boil and then simmer.
- while the mixture is simmering on a low flame, keep on stirring in between.
- the grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- stir well and continue to simmer and cook on a low flame.
- do keep on stirring the gajar halwa in between.
- towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner.
- serve gajar halwa hot, warm or you can also serve it cold.