GAJAR KA HALWA
Nothing says winter like a steaming bowl of Gajar Ka Halwa, a beloved dessert that captures the essence of rich flavors and cozy moments. Made from freshly grated carrots, slowly cooked to perfection, this traditional South asian sweet is sweetened with sugar and enriched with creamy ghee for that irresistible gloss.
Topped with homemade khoya and garnished with slivers of almonds and pistachios, this halwa is not just a dessert; it's a celebration of festive flavors reminiscent of joyous occasions and weddings. Pair it with warm gulab jamun for the ultimate indulgence!
Whether you're serving it at a festive gathering or simply treating yourself, Gajar Ka Halwa is sure to warm your heart and satisfy your sweet cravings this season. Dive into this delicious tradition and let every bite take you on a nostalgic journey!
- 3 kg Carrots (preferably red or orange)
- 1 and 1 1/2 cups Sugar (adjust to taste)
- 1 cup Ghee (clarified butter)
- 400 g Powdered Milk (also known as milk powder)
- Almonds (for garnish, chopped or slivered)
- Pistachios (for garnish, chopped or slivered)
- Silver Edible Leaves (for garnish, optional)
- 200 g Khoya / Mawa , milk solids (for garnish)
- - Start by peeling the carrots using a vegetable peeler. Make sure to remove all the skin.
- - After peeling, wash the carrots thoroughly under running water to remove any dirt or impurities.
- - Once washed, air dry the carrots completely or use a clean kitchen cloth to wipe them dry. It’s important that the carrots are dry before you start grating them.
- - Using a food processor, shred the carrots until they are finely grated. If you don’t have a food processor, you can use the thicker side of a box grater or a handheld grater. Aim for a fine to medium shred to ensure even cooking.
- - In a large, heavy-bottomed pan, add the shredded carrots.
- - Cover the pan with a lid and cook on medium heat. This will help the carrots reduce and release their natural moisture.
- - After about 10-15 minutes, uncover the pan. You should notice that the carrots have reduced in volume and released water.
- - Once the water from the carrots has reduced significantly, add 1 and 1/2 cups of sugar to the pan.
- - You will notice that the mixture becomes watery again; this is normal due to the sugar releasing moisture.
- - Continue cooking on medium heat, stirring occasionally. After about 12-15 minutes, the water from the sugar will start to evaporate. Keep cooking until the halwa is no longer watery.
- - Once the mixture is thickened, reduce the heat to low and add 1 cup of ghee.
- - Cook for an additional 15-20 minutes, stirring frequently. As the ghee incorporates, the halwa will become glossy, and you should see that the mixture starts to clump around the spoon and begins to leave the sides and bottom of the pan.
- - You may hear a faint crackling sound or see tiny bubbles of ghee forming, indicating that the halwa is cooking properly.
- - Once the halwa reaches the desired consistency, add 400 g of powdered milk gradually.
- - Mix gently to incorporate the powdered milk evenly into the halwa. Do not rush this step; take your time to ensure everything is well combined.
- - Cook for another 5-6 minutes, stirring occasionally to prevent sticking.
- - Once the halwa is ready and has a rich, thick consistency, remove it from heat.
- - Transfer the carrot halwa to a serving tray.
- - For garnish, add homemade khoya on top (if available) and sprinkle with chopped almonds and pistachios.
- - Optionally, place silver edible leaves on top for an elegant presentation.
- - Serve warm or at room temperature. Carrot halwa can be enjoyed on its own or with a scoop of vanilla ice cream or garam garam gulab jamun for a delightful dessert.
- For an extra depth of flavor, consider adding a pinch of cardamom powder while cooking.
- You can adjust the sugar according to your sweetness preference.
- Leftover halwa can be stored in an airtight container in the refrigerator for several days.