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Carrot Halwa Recipe | Gajar ka Halwa Recipe

Carrot Halwa is a popular dessert made by sauteing carrots, simmering carrots with milk to get a rich delicious gajar ka halwa. Gajar ka Halwa is one of the most popular deserts served in any party or wedding or any other celebration. Carrot halwa is also known as gajar halwa or gajar ka halwa.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4
AuthorSharmilee J

Ingredients

  • 2 cups carrots grated tightly packed
  • 1 and 1/2 cups milk boiled and cooled
  • 1/3 cup sugar
  • 2 tablespoon ghee
  • 2 tablespoon khoya optional
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon nuts

Instructions

One pot Carrot Halwa

  • To a pan heat 1 tablespoon ghee add 1 tablespoon chopped nuts. You can add more nuts if you prefer.
  • Fry until golden. Remove to a bowl and set aside.
  • Wash carrots well, trim the edges and peel off the skin. Grate it using a grater, measure 2 cups and add it.
  • Saute for at least 3-5 mins or until it shrinks a bit and the color changes.
  • Add 1 and 1/2 cups full fat milk (boiled).
  • Keep the flame in low medium for the milk to reduce.
  • It will nicely bubble and start reducing slowly, stir on and off. Cook for 10 mins or until milk reduces to 3/4th.
  • Keep stirring in between to avoid sticking a the bottom.
  • Keep scraping the sides for the milk solids, add it into the boiling mixture.
  • Keep cooking in medium flame.
  • Now milk is reduced to 3/4th.
  • At this stage add 2 tablespoon unsweetened khoya. If you add sweetened khoya adjust sugar accordingly. You can completely skip this step if you do not have khoya.
  • Add 1/3 cup sugar.
  • Once you add sugar, it will again become runny, just keep cooking and stirring.
  • Keep stirring so that it does not stick to the bottom of the pan.
  • It will start to thicken.
  • Halwa becomes thick but still moist. The mixture comes together with a sticky texture that’s the right consistency.
  • Now add 1 tablespoon ghee and 1/4 teaspoon cardamom powder.
  • Give a quick stir.
  • Add fried nuts - I reserved half of it for garnish.
  • Give a quick stir and switch off.
  • Delicious Carrot Halwa is ready!

Pressure Cooker Carrot Halwa

  • Trim the edges of carrots, peel the skin.Then shred the carrots.I used delhi carrot you can use ooty carrots too.
  • Measure and transfer to a bowl.Heat a teaspoon ghee in a pan.
  • Add carrots, saute for 5-7 mins.Then add milk.
  • Mix it once, then pressure cook for 2 whistles in medium flame. Or you can simmer and leave it for 10 mins.
  • When you open this is how it looks.Slightly goey with little milk. Now at this stage add sugar.
  • Cook in medium flame until it shrinks.Finally add remaining ghee.
  • Add cardamom powder, chopped almonds stir well and switch off. Serve hot or warm!

Instant Pot Carrot Halwa

  • Set saute mode on for 10 minutes
  • Add ghee saute carrots until it shrinks and raw smell leaves
  • Add milk and mix it well
  • Cover with lid and set the mode to pressure cook. Cook for 15 minutes.
  • Let pressure release by itself. Open and give a quick mix.
  • Add sugar, khoya(if adding) and cook until thick.
  • Add ghee little by little until it comes to desired halwa consistency.
  • Add nuts, cardamom powder and give a quick mix. If you want fry nuts in ghee and add it.
  • Carrot halwa is ready!

Video

Notes

  • Don't add sugar before carrots are cooked.
  • Adjust sugar according to your preference.
  • Always saute carrots in ghee till raw smell completely leaves then add milk.
  • Using a thick bottomed utensil is a must.
  • Cooking the entire process in low or low medium flame is advisable.
  • You can even add saffron strands and raisins in addition.
  • The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.
Nutrition Facts
Carrot Halwa Recipe | Gajar ka Halwa Recipe
Amount Per Serving (75 g)
Calories 329 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 33mg11%
Sodium 120mg5%
Potassium 375mg11%
Carbohydrates 40g13%
Fiber 2g8%
Sugar 32g36%
Protein 7g14%
Vitamin A 10908IU218%
Vitamin C 4mg5%
Calcium 239mg24%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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