Best Gajar Ka Halwa Carrot Halwa Recipes
CARROT HALWA | GAJAR HALWA RECIPE
Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.
Provided by Swasthi
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
- Next bring milk to a boil in a heavy bottom pot or deep pan.
- Add grated carrots and cook on a medium heat stirring often.
- Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stir well.
- Sugar will release lot of moisture & will make the entire carrot halwa gooey.
- Cook until half the moisture evaporates, then stir in the ghee.
- Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
- Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
- When it is hot fry the nuts until light golden.
- Then add in raisins if using. When they plump up remove to a plate.
- Then add in the carrots & saute for 2 to 3 mins stirring well.
- Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
- Secure the instant pot & position the steam release handle to sealing.
- Press the pressure cook (manual) button & set the timing to 3 mins.
- When the instant pot beeps and finishes, do a manual pressure release carefully.
- Stir in the sugar, ghee & cardamom powder.
- Press the saute button & saute until the milk evaporates completely.
- Garnish gajar halwa with chopped nuts & raisins.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
GAJAR KA HALWA (CARROT HALWA)
Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.
Provided by manju
Categories Holidays and Events Recipes Diwali
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
- Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
- Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 79.8 g, Cholesterol 18.3 mg, Fat 13.5 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 187 mg, Sugar 70.3 g
GAJAR KA HALWA | CARROT HALWA
Steps:
- First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
- You need approx 4 to 4.5 cups grated carrots.
- In a kadai or deep thick bottomed pan combine milk and grated carrots.
- On a low to medium flame, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Do keep on stirring the halwa in between.
- Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 42 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 128 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 3 g, ServingSize 1 serving
GAJAR KA HALWA (CARROT HALWA)
19th Feb 2002, a day I will cherish forever. A day that brought immense joy in my life. A day I was waiting for for so many months. I received from www.poetry.com, an anthology "Across the abyss" that contains 301 pages of delightful poetry written by amateur poets, mine was a part of it! I celebrated this day by serving this halwa to my parents and brother. They loved it, it's a rich sweet very popular in winter months and served at very special occasions! Try it, you will love it, GUARANTEED!
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grate khoya and keep aside.
- Combine carrots and milk in a large heavy based pan.
- Bring to a boil.
- Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
- Pour ghee into the carrots.
- Add khoya.
- Saute for a few minutes.
- Add sugar.
- Continue to cook and stir the carrot mixture till it dries.
- Remove from heat when still moist.
- Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
- Reheat carrot halwa just before serving with a little milk.
- If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
- Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.
- This makes 100gms of khoya.
Nutrition Facts : Calories 432.6, Fat 21.2, SaturatedFat 12.3, Cholesterol 50.1, Sodium 96.4, Carbohydrate 62.6, Fiber 3.8, Sugar 56, Protein 1.8
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