Gajar Ka Halwa

Published On January 29, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
25 Minutes
Difficulty Level
Intermediate

Ingredients

Grated Gajar/Carrots - 1 Kilogram
Khoya/Mawa/milk solids - 1/2 Kilogram
Sugar - 500 Grams or less
Ghee/Clarified butter - 1 to 2 Tablespoon
Milk - 1 to 2 Cup
Cashews - 15 to 20
Sliced Badam/Almonds - 1 Tablespoon
Pista/Pistachios - 1 Tablespoon (Soaked and peeled)
Green cardamom/Elaichi powder - 1 Teaspoon
Saffron/Kesar threads - 10 to 12, soaked in milk/water (optional)

Instructions

Wash, peel carrots and grate them. Add it to a pressure cooker along with 1 to 2 cups of milk. Pressure cook for 3 to 4 whistles.
Take a heavy bottomed pan or kadai and add ghee. Add the cooked carrots along with the milky juice.
Cook it on a medium flame for atleast 12 to 15 minutes till the water evaporates and it becomes thick.
Stir it continuously and cook as it starts giving out the fragrance.
When the carrot mixture gets thickened, add grated khoya/mawa and mix well. Cook for few more minutes on low flame.
When mawa gets cooked, add sugar to it and keep stirring. Adding of sugar to it, leaves some water content. Cook until it gives a thicker consistency.
As water gets evaporated, the carrot mawa mixture starts leaving the sides. This indicates that halwa is ready.
Add some cashews, almonds and pistachios for garnishing.
Add cardamom powder, saffron threads, remaining dry fruits and mix well.
Gajar Ka Halwa is ready to be served. Garnish it with cashews, almond and pistachios.

Servings : 8
Ready in : 45 Minutes
Special Category : Healthy Food
Recipe Type : Desserts

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.