Gajar Halwa is a classic sweet dish that is quintessential in all Indian households and a commonly served for celebrations!
Gajar Halwa is a classic carrot dessert from the Indian subcontinent, a favorite for all. Carrots cooked in ghee, milk, sweetened with sugar, flavored with cardamom, saffron, and topped with nuts. Some add Khoya (milk solids), some add rose flavoring, some top it with cream, either way it is absolutely delicious and hard to resist! You will find it on most restaurant menus and served at many celebrations. It really needs no introduction!
While it does take some time and elbow grease, ingredients are very simple. Cook carrots, add flavorings, stir till it becomes a halwa consistency and oil separates. It’s not as hard as you think!
Traditionally, carrots were cooked for a long time in milk till the milk solids remain and ghee is released! Today we can take some shortcuts to simplify the process to save time, less effort and less ghee. Adding Khoya is a newer adoption but really helpful in saving time and quickly adding some richness to the dish. You can substitute cane sugar, brown sugar or honey to replace the white sugar. It gives it a darker color, and a deeper flavor. Another trick is to add the ghee at the end instead of the beginning! Let’s begin…
Makes: 4 servings
Time: 10 mins prep, 30 mins cook time
Level of difficulty: Easy, just takes a little elbow grease!
Ingredients:
- 2 1/4 cups whole milk (you can use a combination of whole and canned evaporated milk if you like it richer)
- 2.5 lbs grated carrots
- 1 cup sugar
- 3 tbsp ghee or butter
- 1/4 cup of grated Khoya
- A pinch of Saffron
- 1/4 tsp cardamom powder (elaichi)
- Chopped nuts garnish (almonds, cashews, pistachios)
- Optional: 1/8 cup of golden raisins
Method:
- In a small pot, heat ghee on medium and fry nuts and raisins till lightly golden, 3 mins. Remove and set aside.
- In a different nonstick pan on medium heat, add grated carrots and milk. Stir, cover and cook for 15 mins till liquid is fully absorbed. Stir in between periodically till all the liquid is absorbed.
- Add sugar, saffron, elaichi, khoya. As sugar melts it will become liquidy again. Stir and cook for another 10-12 mins till all liquid is absorbed a second time.
- Add the nuts and ghee from step 1. Stir in well and your Halwa is ready!
- Top with nuts and enjoy hot, or warm!
Tips:
- To save time and effort, use a food processer to grate your carrots and the khoya. Be sure to use the grating blade and not grind it to a mush.
- Carrot Halwa freezes very well, so make ahead, or save leftovers for next time. It stays great in the fridge for a few days, for a perfect make ahead option for dinner parties. If it feels dry, reheat with some milk.
- For a fusion option, serve it hot with a scoop of cold Vanilla ice cream. The ice cream slowly melts into the halwa making it a yummy creamy combination.
- The same recipe can be used to make Pumpkin Halwa as well. Yes, after Halloween is over make halwa with your uncarved pumpkins. Peel it, grate it, squeeze out the water and then follow the same recipe above. A new variation is ready!
- Check out other such simplified delicious recipes in the Sweets section.