Gajar Ka halwa(Carrot Halwa)
Carrot Halwa (GAJRELA) Today, I am sharing her simple and easy recipe to make this. Here is how to make it. Gajar Ka Halwa or Carrot Halwa is a traditional Indian sweet dessert made with fresh red carrots, milk, and sugar. It’s a winter delicacy and is made using the juicy red carrots.
This Gajar ka Halwa is one of the most popular Indian desserts originated in Punjab. There are many ways to make this sweet delicacy, but this is the traditional way of making Gajar Halwa, I have tried this recipe in a microwave as well as a pressure cooker, but Gajar Halwa tastes best when it is cooked in its traditional way.
How to make GAJRELA(Carrot Halwa) at home?
Ingredients for Gajar Ka halwa(Carrot Halwa):
Ingredients:
- Carrots: The main ingredient, of this halwa, is red carrots which are easily available only in winter months. They are sweet and give halwa a nice red colour. You can replace the red carrots with black carrots too.
- Milk: Always use whole milk (full-fat milk) only.
- Sugar: Granulated White Sugar – I like my carrot halwa mildly sweet, but you can adjust the sugar as per your taste. You can also replace the white sugar with brown sugar or powdered jaggery.
- Ghee: Ghee gives richness and makes the halwa more delicious.
- Khoya (Mawa): Dried milk solids add a creamy and dense texture to the halwa. If khoya is unavailable, mix milk powder with some milk and make a thick dough. You can use it in place of khoya.
- Nuts: I added almonds cashew nuts and raisins. You can also add pistachios, etc. to make it richer.
- Cardamom: Ground or crushed cardamom is added for flavour.
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Suggestions and tips for CARROT HALWA
It is easy to make desserts made by simmering carrots in milk and sugar. you can make a tasty gajar ka halwa at home easily with the help of this method and these tips.
- You can use the food processor for carrot grating instead of a thin grater.
- While frying the halwa make sure the gas flame is always between the low – medium temperature range.
- Stir the halwa continuously while frying for evenly cooked halwa.
- Adjust the amount of sugar according to your taste preference and the sweetness of the carrots.
- To enhance the taste, you can add Condensed milk or milk powder.
- Make sure you don’t add too much of this as it might overpower the flavour of the carrots. If you are using any of the mentioned ingredients, reduce the quantity of milk accordingly.
- You can store the Gajar Halwa in an air-tight container for up to 3-4 days in a refrigerator.
Variations for carrot Halwa
Saffron-infused Carrot Halwa: This variation adds a beautiful golden colour and aromatic twist to the dessert. Just soak saffron strands in warm milk and add it to the halwa.
Cardamom and Nutmeg-flavored Halwa: You can add a pinch of nutmeg with cardamom powder to enhance the aroma. The combination of these spices adds depth to the flavour.
Jaggery Carrot Halwa: For a healthier and earthy sweetness, you can substitute sugar with jaggery. Jaggery adds a distinct flavour and complements the carrots well.
Dates and Fig Carrot Halwa: For natural sweetness and a chewy texture, Include chopped dates and figs in the halwa. This variation is a healthier option with the added benefits of dried fruits.
Gulkand Carrot Halwa: For floral flavor, Incorporate gulkand (rose petal jam). This variation adds a subtle rose fragrance to the halwa.
Serving Suggestion
Warm or Cold: You can serve carrot halwa warm or chilled, depending on your preference. Some people enjoy the comforting warmth of freshly made halwa, especially during the winter, while others like it cold as a refreshing dessert.
Serve with Rabri: We can also serve Carrot Halwa with Rabdi. It complements the sweetness of the halwa and adds a creamy texture.
Vanilla Ice Cream: For a modern twist, serve carrot halwa with a scoop of vanilla ice cream. The warm halwa paired with the ice cream creates a delightful contrast.
Garnish with Edible Silver Leaf (Varak): You can garnish the halwa with edible silver leaf (varak) to add a touch of richness.
Top with Khoya: For an extra layer of richness to the dessert, you can sprinkle Crumbled or grated khoya (reduced milk solids) over the halwa before serving.
Garnish with Nuts: To enhance the visual appeal and delightful crunch, garnish the top of the halwa with a generous amount of chopped nuts such as almonds, cashews, and pistachios.
Storage suggestions
Refrigeration: It’s recommended to store it in the refrigerator because it contains milk and can spoil if left at room temperature for an extended period.
Allow the halwa to cool to room temperature before transferring it to an airtight container.
Airtight Container: Always use a clean and airtight container to store Gajar ka Halwa. This helps prevent the absorption of odours from the refrigerator and keeps the halwa fresh.
Avoid Moisture: To prevent condensation inside the container, allow the halwa to completely cool before storing it.
Reheating: When reheating, it’s advisable to do so in a saucepan on the stovetop or the microwave. Add a little milk if needed to bring back the desired consistency.
Shelf Life: We can store it in the refrigerator for 3-4 days. If frozen, it may last for a couple of months, but the texture and taste might not be as fresh as when freshly made.
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For more recipes from this blog you might also like please check:
Makhana Kheer
Khoya Rice Kheer
Sabudana Kheer
Sooji Ka Halwa
FAQ RELATED TO GAJRELA
Gajar ka Halwa is a popular Indian dessert, prepared with grated carrots, milk, sugar, ghee and khoya (reduced milk solids) and nuts. It is a popular sweet dish, especially during the winter season in India.
Yes, we can prepare it without khoya. While khoya adds richness and creaminess, you can still achieve a delicious halwa using just carrots, milk, sugar, and ghee.
We can serve carrot halwa both hot and cold. Some people prefer it warm, especially during the winter months, while others enjoy it chilled.
Yes, we can store Gajar ka Halwa in the refrigerator for 3-4 days. Reheat it before serving if you prefer it warm.
If you are diabetic and cannot eat sweet treats, then try this recipe with sugar-free.
Yes, of course, You can replace the sugar in the recipe with powdered jaggery. This version will be healthier than the classic version, but it will be different in taste too.
👩🍳Gajar ka halwa | carrot halwa recipe (with Step-by-Step Photos)
- Heat 2 tablespoons of ghee in a heavy-bottomed pan.
- Add the grated carrots and sauté them on medium heat until they become soft and the raw smell disappears. It may take around 5-10 minutes.
- Once the carrots are cooked, add the milk to the pan.
- Cook on medium heat, stirring occasionally, until the milk reduces and thickens. It could take 20-25 minutes.
- In a separate small pan, heat a tablespoon of ghee and roast the chopped nuts until they are golden. Add the nuts to the halwa and mix.
- Add sugar to the pan and mix well.
- The sugar will release some water, so continue to cook until the halwa reaches a thick, almost dry consistency.
- Add the crumbled khoya to the carrot-milk mixture.
- Continue cooking and stirring until the khoya is well incorporated and the mixture thickens further.
- Add cardamom powder and mix well.
- Keep stirring until the halwa reaches a consistency where it leaves the sides of the pan.
- Garnish with more nuts if desired.
- Garnish with more nuts if desired.
- Your delicious carrot halwa with milk and khoya is ready to be served!
This recipe was originally posted in 2014 and has been updated to improve reader experience.
Gajar ka halwa| carrot halwa recipe
Materials
- 1 kg cups grated carrots
- 3 cups full-fat milk
- 1/2 cup khoya mawa, crumbled
- 1/2 cup sugar adjust according to your taste
- 1/4 cup ghee clarified butter
- 2 tbsp ghee clarified butter
- 1/4 cup chopped nuts almonds, cashews, pistachios
- 1/4 teaspoon cardamom powder
- A handful of raisins optional
Instructions
- Prepare the Carrots:
- Wash, peel, and grate the carrots finely.
- Cooking the Carrots:
- Heat 2 tablespoons of ghee in a heavy-bottomed pan.
- Add the grated carrots and sauté them on medium heat until they become soft and the raw smell disappears. This may take around 5-10 minutes.
- Add Milk:
- Once the carrots are cooked, add the milk to the pan.
- Cook on medium heat, stirring occasionally, until the milk reduces and thickens. This could take 20-25 minutes.
- Add Nuts and Flavorings:
- In a separate small pan, heat a tablespoon of ghee and roast the chopped nuts until they are golden. Add the nuts to the halwa and mix.
- Add Sugar:
- Add sugar to the pan and mix well.
- The sugar will release some water, so continue to cook until the halwa reaches a thick, almost dry consistency.
- Add Khoya and cardamom Powder:
- Add the crumbled khoya to the carrot-milk mixture.
- Continue cooking and stirring until the khoya is well incorporated and the mixture thickens further.
- Add cardamom powder and mix well.
- Finish and Serve:
- Keep stirring until the halwa reaches a consistency where it leaves the sides of the pan.
- Garnish with more nuts if desired.
- Your delicious carrot halwa with milk and khoya is ready to be served!
Notes
- Always choose red and juicy carrots to make carrot pudding.
- For best results always cook carrot halwa in a low flame.
- To increase flavour, you can fry the mawa lightly on light flame.
- Carrot halwa can also serve with cold vanilla ice cream.
