1hr 5 Mins
1hr 15 Mins
Gajar halua is a famous Indian dessert. It originated from North India and is popularly known as “Gajar ka Halwa”. Gajara halua is made from gajar, ghee and milk. It is a slow cooking process but the end result is fabulous.
There are different variations of Gajar ka halwa. You can make carrot halwa using khoya or condensed milk. But traditionally only milk is used to make the recipe. Here I have shared the traditional gajar halua recipe.
In Odia carrot means “Gajara”. Believe me, the gajara halua is so delicious, it’s worth your time. You can prepare this in large batches and enjoy it later. You can eat gajar halua as hot or cold. Both ways it tastes awesome.
In North India, people make the gajar halwa recipe with red carrots, also known as Delhi carrots. But it is not widely available in all areas. You can use any carrot available in your locality.
How to store Gajar ka Halwa?
You can store gajar ka halwa in an airtight container and keep it in the fridge for upto a week or more.
How to make Carrot Halwa?
- Pour ghee in the Kadai and let it heat.
- Add grated carrots in ghee and sauté till the quantity shrinks to almost ⅓ of the quantity . Keep the flame low and stir occasionally.
- Add boiled full-fat milk about 1 and ½ cups (700-750ml). Make sure to use full-fat milk as it adds the flavor and texture like traditionally prepared carrot halwa.
- Boil the milk until all moisture evaporates and cook in low flame. It will take 20-25 minutes to evaporate all the milk.
- Add one cup of sugar. You can increase or decrease the quantity as per your taste.
- Add chopped cashews and almonds and cook for another 5 minutes.
- Add crushed cardamom powder and mix. Turn the flame off.
- Serve Gajara Halua hot or cold.
Gajar ka Halwa is a healthy and very popular Indian dessert prepared with carrots, milk and ghee.
1 ½ kg Carrots (Grated)
6 tablespoons Ghee (Clarified butter)
750 ml Full-fat Milk (Boiled)
1 cup Sugar (8-10 tablespoons)
2 tablespoon Almond (Chopped)
2 tablespoon Cashew (Chopped)
¼ teaspoon Cardamom powder
- Use a heavy bottom Pan or Kadhai for making gajar halua. Pour desi ghee and heat it properly.
- Add all the grated carrots and sauté with ghee in low flame until the carrots shrink to ⅓ of their quantity. If you are in a hurry you can do it in low-medium flame. Stir frequently. In low flame, it will take 40-50 minutes for sautéing carrots.
- Now pour 750 ml of boiled full-fat milk. Simmer in low flame until all milk evaporates with occasional stirring.
- Add a cup of sugar and chopped almonds and cashews. Cook for another 5 minutes.
- Mix Cardamom powder and turn the flame off. A dash of cardamom powder can increase the taste of Gajar Halwa.
- Serve hot or cold Gajar ka Halwa.
- Use fresh carrots for making Carrot Halwa.
- Do the whole process in low flame to get the same flavor and texture like the traditionally prepared one.
- Use full fat milk and desi ghee for making Carrot Halwa.