Recipe for Gajar Halwa (Carrot Halwa)

Please Share :

Recipe for Gajar Halwa (Carrot Halwa)

This step-by-step recipe ensures a rich, creamy, and perfectly flavored carrot halwa, great for festive occasions or as a winter dessert.

Ingredients:

Carrots (grated): 1 kg (preferably red or orange carrots for natural sweetness)
Full-fat milk: 1 liter (enhances creaminess)
Sugar: 1 cup (200g; adjust according to sweetness preference)
Ghee (clarified butter): 4-5 tablespoons (essential for aroma and richness)
Cardamom powder: 1/2 teaspoon (for a warm, fragrant flavor)
Khoya/Mawa (optional): 1/2 cup, crumbled (adds extra richness)
Cashews: 10-12, chopped
Almonds: 10-12, sliced thin
Pistachios: 8-10, slivered (optional)
Raisins: 1 tablespoon (adds a sweet, chewy texture)
Saffron strands (optional): A pinch, soaked in 1 tablespoon of warm milk (for color and aroma)

Step-by-Step Instructions:

Prepare the Ingredients: Wash and peel the carrots. Grate them using a box grater or food processor for uniform thickness. Soak saffron strands in warm milk if using. Chop the nuts and keep them ready. Cook the Carrots: Heat a heavy-bottomed pan or kadhai over medium heat. Add the grated carrots and full-fat milk. Bring the mixture to a boil, stirring occasionally to prevent sticking. Lower the heat and simmer. Cook the carrots and milk together, stirring frequently, until the milk reduces and thickens. This step may take 30-40 minutes.
Incorporate Ghee: Once the milk is fully absorbed, add 4-5 tablespoons of ghee. Sauté the carrots on low heat for 10-15 minutes until the ghee coats them evenly, and the mixture releases a nutty aroma.
Sweeten with Sugar: Add the sugar and mix thoroughly. The mixture will release water as the sugar dissolves. Continue cooking on medium heat, stirring frequently, until the water evaporates, and the halwa thickens again.
Enhance with Khoya (Optional): Crumble the khoya and add it to the halwa. Mix well. Cook for another 7-10 minutes, ensuring the khoya blends smoothly.
Flavor and Garnish: Stir in cardamom powder for aroma. In a small pan, heat 1 tablespoon of ghee. Fry cashews, almonds, and raisins until golden. Add these to the halwa, reserving a few for garnish. If using saffron, mix in the saffron-infused milk for additional richness.
Final Touch and Serve: Mix everything well and cook for 5 more minutes on low heat. Turn off the heat and let the halwa sit for 5-10 minutes to allow the flavors to meld. Garnish with reserved nuts and serve warm or chilled.

Tips for the Perfect Gajar Halwa: