Gajjar Halwa Recipe | Carrot Halwa | Indian Carrot Pudding
Gajjar Ka Halwa Recipe is and Indian Carrot Pudding which is a traditional delightful dessert made from grated carrot and can be be made very quickly. You can make this during festivals or a dessert for your winter parties.
Gajjar Ka Halwa is a Quick & Easy Indian Carrot Pudding, a traditional North Indian sweet dish which can be enjoyed either hot or cold. Made with simple ingredients, especially the red variety of carrots popular in North India, this Carrot Pudding is typically enjoyed during winters.
However, it can be made with regular carrots too, available year round. Traditionally, this halwa is made using khoya (condensed milk) and ghee, with lots of dry fruits, making this a rich dessert. This recipe calls for reduced fat milk, which gives it a lighter feel, keeping its classic comforting texture and consistency.
At home we love to pour over some chilled Kesar Rabdi over a hot bowl of this Halwa. The best thing about this sweet is that it can be made and refrigerated in an airtight container, and it keeps for almost 10 days. In my family, it’s made in huge quantities and enjoyed everyday after meals. This makes the 45-60 minute cooking time totally worth it! You can serve the Gajjar Ka Halwa as it is or along with vanilla ice cream for a festival like Diwali, or as a Party Dessert.
Serve Gajjar Ka Halwa Recipe as a dessert after your delicious festive meal of Jodhpuri Aloo Ki Sabzi, Ajwain Puri and Boondi Raita.
If you like Halwa Recipe, you can also make these for your festivals or special occasions:
15 M
60 M
75 M
10 Servings
Ingredients
- 1 kg Carrots , grated (for best results, try and avoid using the core as much as possible)
- 4 tablespoons Ghee
- 1 liter Milk
- 3/4 cup Sugar
- 1 teaspoon Cardamom powder
- 1/2 cup Whole Almonds (Badam) , blanched and cut lengthwise
- 2 pinch Saffron strands
How to make Gajjar Halwa Recipe | Carrot Halwa | Indian Carrot Pudding
To begin making the Gajjar Halwa Recipe, make sure you have all the ingredients ready and kept by the side. Grate the carrots using a hand grater or a food processor.
Heat 2 tablespoons ghee in a heavy bottomed pan; add the carrots and sauté for a few minutes until the carrots become lightly soft.
Add the milk and turn the heat to medium high and allow the milk and carrot mixture to come to a boil. Once the milk and carrot mixture come to a boil, turn the heat to medium low and cook the gajjar halwa until entire milk is evaporated.
This process will take close to 35 to 40 minutes. Make sure you keep stirring the Gajjar halwa with a wooden spoon every time the milk froths up. Stirring also prevents the halwa from sticking to the bottom of the pan.
Half way through this process, add the sugar and cook and stir until the entire milk is evaporated and until the Gajjar halwa mixture is thickened.
When you notice a halwa like consistency, add the remaining ghee, cardamom powder, saffron and the sliced almonds. Simmer for another 5 minutes and turn off the heat.
Transfer the Gajjar Halwa to a serving bowl and serve hot or cold for a delicious dessert after a meal.
You can serve the Gajjar Halwa for the cold winter nights, topped with vanilla ice cream or on its own. Serve Gajjar Ka Halwa Recipe as a dessert after your delicious festive meal of Jodhpuri Aloo Ki Sabzi, Ajwain Puri and Boondi Raita.
