About gajar ka halwa
Carrots, rich in natural properties, are packed with various minerals, vitamins, and antioxidants. To stay healthy, we can include carrots in our meals in different ways, such as carrot juice, vegetable dishes, or halwa. However, when it comes to carrot halwa, it is a favorite among children and adults alike. Enjoying carrot halwa in winter is a unique pleasure, especially when the carrots are red and naturally sweet, making the halwa incredibly tasty even without any added ingredients.
Carrot halwa, made by grating carrots, takes some time to prepare but is rich in both taste and health benefits. One thing I love about carrot halwa is that it can be stored in the fridge for 3-4 days after being prepared and served as a dessert after lunch or dinner. Although carrots are available in various colors in the market, red carrots are preferred for making halwa. Carrot halwa can also be served as a dessert at weddings or parties. Here, I will share with you the traditional recipe for making carrot halwa.
Subtitle
About carrot halwa
Ingredients
How to make delicious carrot halwa
Tips and FAQ
Ingredients
Carrots – 1 kilogram
Milk – 1 liter
Sugar – 150 grams
Ghee – 50 grams
Cream (malai) – 50 grams
Cardamom – 3-4
For Rabri
Milk- 1 liter
For Garnishing
Dry fruits
How to make delicious carrot halwa
To make carrot halwa, first, take a non-stick pan. Add ghee to it and let it heat well. Once the ghee is hot, add grated carrots. Keep the heat high at this stage and stir the carrots well using a spatula. Lower the flame to medium and cover the pan with a lid for 5-7 minutes.
After 5-7 minutes, remove the lid and set it aside. Add milk to the carrots and cook the halwa on high heat. As the carrots absorb the milk, add cream (malai) and mix well. The cream (malai) will enhance the richness of the halwa.
Once the cream (malai) is mixed in, lower the heat to medium and add sugar. You can adjust the sugar according to your taste. Also, add cardamom powder for flavor. Mix everything thoroughly and let the halwa cook on medium heat for 10-15 minutes.
Your halwa is now ready! At this point, you can add dry fruits or garnish it with rabri and dry fruits while serving.
For making unsweetened rabdi
Take a heavy-bottomed pan or vessel and pour in full-fat milk. Keep stirring the milk consistently until it thickens into rabri. Avoid leaving it unattended, as the milk might stick to the bottom of the pan. The rabri should have a consistency that easily coats the halwa. Do not make it too thick.
Tips
Always use a heavy-bottomed pan to make halwa or kheer. This prevents the mixture from sticking or burning. Ensure to stir occasionally for even cooking.
For Gajar Halwa, always select red and juicy carrots. This enhances the taste and makes the halwa more flavorful.
FAQ
How long can Gajar Halwa be stored?
Gajar Halwa can be stored for up to 3-4 days. Beyond that, it may lose its fresh taste and texture.
Is it necessary to use Rabri in Halwa?
No, you can make Gajar Halwa with just dry fruits. Rabri is added here to enhance the taste and make the halwa richer.
Can Rabri be left unattended while cooking?
No, absolutely not. While bringing the milk to a boil is manageable, once it starts thickening, it must be stirred continuously to avoid sticking or burning. It’s best to use a heavy-bottomed pan for making Rabri to ensure better results.
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