Gajar ka halwa Recipe | How to Make Gajar ka halwa

What is Gajar ka Halwa?

It is a pudding made using carrot, milk, sugar and clarified butter i.e. ghee. It is one of the most popular desserts prepared in North India during winters. It is also known as gajrela. Mommies prepare gajar ka halwa and refrigerate it and same is relished by everyone, as it stays good up to one week. There are many ways of making gajar ka halwa; this is the traditional gajar ka halwa recipe which involves some muscle work and lots of timeJ. But it is worth!

Let’s talk about the ingredients for Gajar ka halwa recipe

It calls for red and juicy carrots. In India, the carrots that are apt for making gajar ka halwa are available during winters only and therefore it is a winter’s delight. No special ingredients are required for this recipe of gajar ka halwa. Yes, it needs your time and that too depends on the quantity being prepared. Some nuts have been added for bite and flavour and the best way to add them is by frying them. It makes a lot of difference so do not skip frying your cashews.

Other halwa recipes on the blog are gajar ka halwa using condensed milk, besan ka halwa, sooji ka halwa, pineapple halwa and more.

How to make Gajar Ka Halwa

1. Heat 1 tbsp (out of ¼ cup) ghee. Add handful of cashews. Fry on low heat till pinkish. Keep aside for now.

Tips:Frying nuts make them tastier and crispier

2. In same ghee, add handful of raisins. Cook till raisins puff up. Keep aside. Keep the remaining ghee aside, it will be used in the end of the recipe.

3. Take a broad and preferably non stick pan/ Add 4 cups milk and 4 cups tightly packed grated carrots.

Tips:Use medium blade to grate carrots.

4. Cook on low-medium flame, stirring occasionally. Cook till the milk is absorbed.

Tips:For best colour of gajar ka halwa, first of all cook carrots and milk. Ghee should be added later.

5. Add ¼ cup (less 1tbsp used in step 1) clarified butter (ghee). Cook for 4-5 minutes.

6. Add ¾ cup sugar (I prefer my desserts quite sweet, therefore this much sugar. You can add ½ cup for moderately sweet halwa, if that’s how you like it.).

7. Continue to cook stirring occasionally.

8. Cook till milk is totally absorbed. Halwa will come together and leave the sides. Ghee will ooze out.

9. Finish off with fried cashews and raisins.

10. Add cardamom powder.

Tips:For maximum flavour add cardamom powder while garnishing.

11. Add remaining ghee in which nuts were fried.

12. Serve hot. Bon appétit.

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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