Gajar halwa recipe - How to make carrot halwa

Gajar halwa recipe - Carrot halwa is a very popular traditional Indian dessert made with carrots, milk, ghee and sugar. This is another easy carrot recipe that can be prepared quickly. Saute the carrots in ghee, then add the milk and sugar and simmer till the mixture becomes thick. The addition of proper amount of sugar takes this halwa to the next level. The cardamom powder adds an extra flavor to this dessert. 

This halwa is very delicious with a soft texture to melt in the mouth. This is my family favourite and when carrots are in season, I make it to serve as a dessert. When it comes to making halwa, I always prefer to use Delhi carrots which is better for halwa in comparison to Mahabaleshwar carrots. Khawa or mawa can also be added in the place of milk.

 

Gajar Halwa Recipe - Carrot Halwa Recipe

Prep time : 15 mins

Cook time : 30 mins

Total time : 45 mins

Recipe type : Sweet-Halwa

Cuisine : Indian

Yield : Serves 2  

Author : Vidya Chandrahas

Ingredients 

• 2 cups grated carrots / gajar
• 2 cups whole milk
• 2 tbsp ghee
• 1/2  cup sugar
• 1/2 tsp cardamom powder
• 1 tbsp roasted cashews and pistachios

Method 

1. Wash, peel and grate the carrots.
2. Heat ghee in a  pan and add grated carrots. Stir continuously for 10 minutes.
3. When the carrots begin to leave the sides, add the milk and sugar.
4. Simmer the milk on medium flame till the mixture become thick. Stir in between to prevent it from burning.
5. When the mixture is thick and begins to leave the sides of the pan, remove from the flame.
6. Add the cardamom powder and mix well. Garnish the gajar halwa with roasted cashews, pistachios and serve.

Gajar halwa - step by step pictures

1.  Wash, peel and grate the carrots.

2.  Heat ghee in a  pan and add grated carrots. Stir continuously for 10 minutes.

3.  When the carrots begin to leave the sides, add the milk and sugar. Simmer the milk on medium flame till the mixture become thick. Stir in between to prevent it from burning.

4.  When the mixture is thick and begins to leave the sides of the pan, remove from the flame. 

5.  Add the cardamom powder and mix well. Garnish the gajar halwa with roasted cashews, pistachios and serve.