Gajar Ka Halwa

Gajar Ka Halwa Recipe - Delicious Indian Carrot Pudding

Region / culture: India | Preparation time: 15 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Gajar Ka Halwa, also known as Carrot Halwa, is a popular Indian dessert made with grated carrots, milk, sugar, and ghee. It is a rich and decadent sweet treat that is often enjoyed during special occasions and festivals.

History

Gajar Ka Halwa has been a traditional Indian dessert for centuries, with its origins dating back to the Mughal era. It was originally made using only carrots, sugar, and ghee, but over time, other ingredients such as milk and nuts were added to enhance the flavor and texture of the dish.

Ingredients

5 cups of milk
1 tin of sweetened condensed milk
0.75 kg of carrots
1-2 tbsp of sugar
2 tsp of ghee or butter
50 g of nuts/raisins

How to prepare

Grate the carrots and add them to the milk. Bring the mixture to a boil.
Cook the mixture on low heat, stirring occasionally, until the milk dries up.
Add condensed milk and sugar to the mixture.
Continue cooking on low heat until the mixture becomes dry, stirring occasionally. This should take about 25 to 30 minutes.
Add ghee to the mixture and cook for an additional 10 minutes.
Garnish with nuts and raisins, then serve hot.

Variations

Add a handful of crushed pistachios or almonds for extra crunch and flavor.
Substitute condensed milk with khoya (milk solids) for a richer taste.
Use jaggery or brown sugar instead of white sugar for a different flavor profile.

Cooking Tips & Tricks

Use fresh and tender carrots for the best results.

- Grate the carrots finely to ensure they cook evenly and absorb the flavors of the other ingredients.

- Cook the halwa on low heat to prevent it from burning and sticking to the bottom of the pan.

- Stir the mixture occasionally to prevent lumps from forming.

- Adjust the amount of sugar according to your taste preference.

Serving Suggestions

Serve Gajar Ka Halwa hot or cold, garnished with chopped nuts and a sprinkle of cardamom powder. It pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Cooking Techniques

Boil the carrots in milk to soften them before adding other ingredients.

- Slow cook the halwa on low heat to allow the flavors to meld together and develop a rich caramelized taste.

Ingredient Substitutions

Use coconut milk or almond milk as a dairy-free alternative.

- Replace ghee with coconut oil or vegan butter for a plant-based version.

Make Ahead Tips

Gajar Ka Halwa can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Gajar Ka Halwa in individual bowls or dessert cups, garnished with a sprinkle of chopped nuts and a drizzle of honey or maple syrup. You can also shape the halwa into small balls or squares for a more elegant presentation.

Pairing Recommendations

Pair Gajar Ka Halwa with a cup of hot chai tea or a glass of sweet lassi for a traditional Indian dessert experience. It also goes well with a scoop of kulfi (Indian ice cream) or a slice of warm gulab jamun (fried milk dumplings soaked in sugar syrup).

Storage and Reheating Instructions

Store leftover Gajar Ka Halwa in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warm before serving.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 5g per serving

Vitamins and minerals

Vitamin A: 300% of daily value per serving

Calcium: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains dairy (milk) and nuts (raisins)

Summary

Gajar Ka Halwa is a rich and indulgent dessert that is high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Gajar Ka Halwa is a classic Indian dessert that is loved for its rich and creamy texture, sweet flavor, and aromatic spices. Whether enjoyed on its own or paired with other treats, this dish is sure to satisfy your sweet tooth and leave you craving for more.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. Gajar Ka Halwa, a traditional Indian dessert made from carrots, milk, sugar, and ghee, looked like the perfect combination of rich flavors and warm spices. I had heard stories of its decadent taste and comforting aroma, and I was eager to recreate it in my own kitchen.

I first learned about Gajar Ka Halwa from my dear friend, Mrs. Sharma. She was known for her culinary skills and generous nature, always sharing her delicious recipes with those around her. One day, while we were chatting over a cup of chai, she mentioned how she had recently made a batch of Gajar Ka Halwa for her family. As she described the process of grating the carrots, simmering them in milk, and adding the perfect amount of sugar and ghee, my mouth watered in anticipation.

Mrs. Sharma graciously offered to teach me how to make the dessert, and I eagerly accepted her invitation. We spent an afternoon in her cozy kitchen, surrounded by the comforting smells of spices and simmering pots. She guided me through each step of the recipe, sharing tips and tricks that she had learned from her own mother and grandmother.

As we grated the carrots and cooked them in the milk, the kitchen filled with the sweet aroma of caramelizing sugar and ghee. Mrs. Sharma showed me how to stir the mixture gently, allowing the carrots to soften and absorb the rich flavors of the spices. We sprinkled in a handful of chopped nuts and dried fruits, adding a delightful crunch and burst of sweetness to the dish.

Finally, after hours of patient stirring and simmering, the Gajar Ka Halwa was ready. Mrs. Sharma scooped a generous portion into a bowl and handed me a spoon. I took a hesitant bite, savoring the rich, creamy texture and the warm, comforting flavors of cardamom and saffron. It was everything I had imagined and more - a perfect blend of sweetness and spice that warmed me from the inside out.

From that day on, Gajar Ka Halwa became a staple in my own kitchen. I would make it for special occasions and family gatherings, delighting in the smiles and praises of my loved ones as they savored each spoonful. Over the years, I honed my skills and experimented with different variations of the recipe, adding my own twist with a touch of cinnamon or a sprinkle of rose petals.

As I continued to perfect my Gajar Ka Halwa recipe, I found myself drawn to other traditional Indian desserts and dishes. I sought out new recipes and techniques, learning from friends, family, and even strangers who shared their culinary secrets with me. Each dish told a story, a tale of heritage and tradition that had been passed down through generations.

I found joy in the process of cooking, in the act of creating something delicious and nourishing with my own two hands. I discovered the power of food to bring people together, to create memories and forge connections that transcended language and culture. And through it all, Gajar Ka Halwa remained a constant, a reminder of where I had started and how far I had come.

Now, as I sit in my kitchen, surrounded by the comforting smells of spices and simmering pots, I am grateful for the journey that led me to this moment. I am grateful for Mrs. Sharma and all the other friends and family who shared their recipes and stories with me. And most of all, I am grateful for Gajar Ka Halwa - a humble dessert that taught me the true meaning of love, patience, and the joy of cooking.