Carrot Halwa | Gajar Halwa

Carrot Halwa or Gajar Halwa is a popular sweet made in Pakistan and North India during winters. Its a Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. In Subcontinent Winters brings red juicy carrots which makes perfect halwa. Those red carrots are not available in Australia but that doesn’t stop me from making halwa. Dutch ( Orange) Carrots also make equally good halwa and the secret is slow cooking. There are many recipes out there with quick and instant versions of halwa. I use traditional way which takes longer but its worth it.

How to Make Carrot Halwa/ Gajar Halwa ?

There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. My version uses whole milk and I cook it traditional way just like grandma and mom use to make it.

• Carrots – red carrots are best, if not available use orange carrots. Peel off the skin and grate them.
• Milk – use whole , full fat milk.
• Ghee is essential, it gives aroma and flavour which you cant get from using oil.
• Sugar – use granulated white sugar or raw sugar.
• Cardamom – gives
• Nuts – i used blanched nuts and some pistachios and cashews for garnish.

Begin with grating carrots. You can use grater or use grating function of food processor. In a heavy based pot add carrots and milk. Bring it to boil and then cook for 2 hours on low flame. Using a heavy based pot will make it much easier as it wont stick to the bottom and you wont have to stir it to much. After 2 hrs the milk the milk would be absorbed by the carrots and you would see small milk solids. Once milk has evaporated add ghee and fry for few minutes. In end add sugar. As you add sugar the halwa gets bit watery, but keep cooking at medium flame untill water dries out. This stage is very crucial don’t leave the halwa unattended at this time. Lastly add some chopped nuts.

TIPS TO MAKE PERFECT HALWA

• Use hand grater to grate carrots. If you are using food processor use grater attachment, but don’t process them like finely chopped. The texture of halwa will not turn out perfect and it will be mushy.
• Use a heavy based pan. It prevents the halwa from sticking to the bottom and it will save you from stirring it constantly.
• Don’t omit ghee. It adds aroma and flavour to halwa that is the characteristic of good halwa.
• Allow carrots to cook in milk for good 2 hrs on low heat. This is essential don’t try to speed up this process.
• I prefer moderately sweet halwa. If you like more sweet you can use 1 cup sugar. You can also start with less sugar, taste test and add more if required.

WATCH HOW TO MAKE CARROT HALWA

Storing & Freezing

Store carrot halwa in the refrigerator for 10 to 12 days. Do not keep it at room temperature as it will get spoiled. You can even freeze carrot halwa for about a month. Just thaw it slightly and reheat in a pan or microwave oven.

Carrot Halwa | Gajar Halwa

A traditional dessert made from carrots, milk, sugar and ghee, made from slow cooking carrots in milk and topped with nuts.

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Prep Time 3 hours hrs

Cook Time 3 hours hrs

Course Dessert

Servings 6 Serves

Ingredients

  

• 1 kg Carrots ( Peeled and Grated)
• 1.5 Litres Full Fat Milk
• 3/4 Cup Sugar See Notes
• 1/4 cup Ghee
• 4-5 Cardamom
• 1/4 cup Almonds

Instructions

 

• Peel and grate carrots using hand grater preferably. Or you can use grater blade in food processor.
• In a heavy based pot add carrots, cardamom and milk. Bring it to boil.
• Once milk starts to boil, turn the heat to low and cover. Cook for 2 hrs, stir occasionally to prevent it from sticking at bottom.
• After 2 hours the milk would be evaporated and you would see small milk solid particles. If there is still some milk left, turn the heat to medium and stir until all the milk is evaporated.
• Add ghee and continue to cook for 15-20 minutes while stirring constantly. When you see oil separating from carrots, add sugar.
• Continue to cook on medium flame. At first the carrots will get sticky and watery after adding sugar. After few minutes as water from sugar dries up. Stir in slivered almonds.
• Serve warm with extra nuts, cashews or pistachios garnished.

Notes

• I prefer moderately sweet halwa. If you like more sweet you can use 1 cup sugar. You can also start with less sugar, taste test and add more if required.