Among the simplest Indian Sweets Recipes, Here’s Everything You Need To Know To Make Gajar Ka Halwa 3 Different Ways

Gajar ka halwa or carrot halwa is a mushy and delicious dish. A halwa is essentially anything that has been cooked in ghee and sugar. It’s like a pudding that melts in the mouth and leaves one feeling energised and refreshed. One of the best halwas you can make is the carrot halwa, which is popular in north India, especially during the winter months. Make sure that you go out and buy thick, fresh and juicy carrots and get to cooking with this Indian Sweet Recipe.

Ingredients:

• 8 carrots medium, juicy, tender
• 4 cups whole milk
• 4 tablespoons Ghee
• 12 tablespoons sugar
• 1 teaspoon cardamom powder
• 12 cashews – chopped
• 12 almonds – sliced or chopped
• 2 tablespoons golden raisins
• 1 pinch saffron strands – optional

Directions:

• Rinse and peel the carrots. Then grate them either with a hand grater or in a food processor. You need about 4 cups of grated carrots.
• In a kadhai or pan, add milk and the grated carrots on a medium flame. At this temperature, let the mixture come to a boil. After that, let it simmer, stirring occasionally. The milk will start to reduce and evaporate as it cooks.
• Once the milk has reduced by 75 percent, add the ghee, sugar and cardamom to the mixture. Continue stirring and letting it simmer.
• Once it has mostly cooked, add the nuts, saffron and raisins. Keep the gas on till the milk evaporates completely. Then turn off the heat.
• Serve hot or cold, with a garnish of chopped nuts.
• The halwa can be stored in an airtight container and will be good in the fridge for about 12 days.

While this is the traditional way of making gajar ka halwa, you can also make it through a quicker method using condensed milk. If you prefer a shortcut, follow this recipe instead:

Ingredients:

• 5 kg carrots – approximately 9 cups of tightly packed grated carrots
• 6 tablespoon ghee
• 2 teaspoons cardamom powder or 8 to 9 green cardamoms
• 1 tin sweetened condensed milk
• sugar as required, optional
• ⅓ cup cashews
• ⅓ cup golden raisins

Directions:

• Add the ghee and grated carrots to a pan or kadhai. Stir often and sautee the carrots until cooked.
• Add the condensed milk to the carrots and mix well.
• Add the cardamom powder and nuts and fold them in.
• Let the mixture simmer until it thickens.
• Serve warm or chilled.

Another way of making the gajar ka halwa is with khoya. This method falls somewhere between the traditional and quick condensed milk methods. It adds a fun flavour and texture to the halwa.

Ingredients:

• 5 kilogram carrots or 9 cups tightly packed grated carrots
• 6 tablespoons Ghee
• 2 cups khoya or mawa – grated or crumbled
• 1 to 1.25 cups sugar or add as required
• 2 teaspoons cardamom powder or 8 to 9 green cardamoms
• 1 tablespoon pistachios, chopped or slivered – optional
• ⅓ cup cashews, or add as required
• ⅓ cup golden raisins or add as required

Directions:

• Add the ghee and grated carrots to a pan or kadhai. Cook for about 20 minutes on low heat, sauteeing the carrots often.
• Once cooked, add the khoya to the pan and mix well.
• Then add sugar depending on how sweet you want it to be and mix well until fully incorporated.
• Once the sugar and khoya have melted, add the chopped nuts and other toppings.
• As you continue heating, the halwa will start to thicken. Once it thickens enough that it leaves the sides of the pan, turn off the heat.
• Serve warm or chilled.

Notes, tips and tricks:

• If you decide to double the recipe to make more halwa, remember that the cooking time will also increase. It will need to simmer for that much longer.
• The halwa needs to be cooked in full fat milk for best flavour.
• Keep a constant eye on the halwa while it cooks. If left unattended, the ingredients might burn or brown at the bottom. The carrot mixture needs to be stirred often.
• You can serve the halwa with a scoop of vanilla ice cream for added flavour.
• If you want to store more long term, you can freeze the halwa. It will be good for about a month.
• If you want a vegan halwa, swap the full fat milk for any alternative, and swap the ghee for coconut oil. Although keep in mind that the flavour and smell or coconut oil will get incorporated.