Gajar ka halwa with condensed milk recipe with step by step pictures
What is gajar ka halwa with milkmaid or condensed milk?
Gajar ka halwa is a pudding, traditionally made with carrots, milk and sugar. This recipe, as the name suggests, uses milkmaid or condensed milk. If I can say, I would say that gajar ka halwa is carrots at their best! There can’t be a better recipe with carrots for me. Gajar ka halwa is a winter’s delight in the Indian households, especially North India. Every homemaker has her recipe for gajar ka halwa and no meal of special occasions/parties/celebrations during winters is complete without a bowl of hot scrumptious gajar ka halwa.
Let’s talk about the ingredients for gajar ka halwa with condensed milk recipe
There are numerous recipes for gajar ka halwa, each has a different method of cooking, different ratio of ingredients but each has one thing in common. Any and all gajar ka halwa recipes call for red, juicy carrots. Carrots done, we just need milk and condensed milk. For flavouring I have used cardamom seeds powder. I believe that is indispensable for gajar ka halwa. For garnish I have used chopped pistachios, which gives some colour and bite.
Gajar ka halwa with condensed milk recipe
|Preparation time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
Ingredients for gajar ka halwa with condensed milk recipe
2 tbsp clarified butter (ghee)
4 cups carrot, grated (approx ½ kg carrots/8 carrots)
1 cup milk
½ cup condensed milk
2 tbsp sugar (optional, as per taste)
8 cardamoms (elaichi) seeds powdered
Chopped pistachio (pista) for garnishing
How to make gajar halwa with condensed milk
- Heat 1 and ½ tbsp clarified butter (ghee). Remaining ½ tbsp will be used in the end.
- Add 4 cups grated carrot. (Tip: Use a medium blade to grate carrots. Too thin will make the halwa mushy and too thick will remain under cooked).
- Cook on low flame, stirring occasionally, till the carrot softens. It will shrink and therefore reduce in volume.
- Add 1 cup milk.
- Cook on low flame, stirring occasionally, till the milk dries.
- Add ½ cup condensed milk.
- Cook on low flame, stirring occasionally, till the condensed milk dries and halwa reaches its correct consistency. It will come together, leave its side and little ghee will also ooze out. (Tip: The halwa will dry further once it comes to the room temperature, this should be kept in mind while judging the doneness).
- Add remaining ½ tbsp ghee.
- Add seeds of powder of 8 cardamoms. (Tip: Here check the taste of halwa. I like my desserts quite sweet, so I added 2 tbsp sugar. Not many of you will need it. If you do, just add in the sugar and cook till it dissolves.)
- Garnish with chopped pistachio and serve hot or warm. Bon appétit.
- You may use raisins, cashews etc for garnish.
- You can add few strands of saffron dissolved in milk while making halwa.
- I have cooked the halwa on a low flame all together. You may cook it on a low-medium flame.