Gajar Ka Halwa Recipe (Quick & Easy Indian Carrot Pudding)
A traditional delightful dessert made from grated carrot, which can be be made very quickly.
Gajar Ka Halwa is a Quick & Easy Indian Carrot Pudding, a traditional North Indian sweet dish which can be enjoyed either hot or cold. Made with simple ingredients, especially the red variety of carrots popular in North India, this Carrot Pudding is typically enjoyed during winters. However, it can be made with regular carrots too, available year round. Traditionally, this halwa is made using khoya (condensed milk) and ghee, with lots of dry fruits, making this a rich dessert. This recipe calls for reduced fat milk, which gives it a lighter feel, keeping its classic comforting texture and consistency.
At home we love to pour over some chilled Kesar Rabdi over a hot bowl of this Halwa. The best thing about this sweet is that it can be made and refrigerated in an airtight container, and it keeps for almost 10 days. In my family, it’s made in huge quantities and enjoyed everyday after meals. This makes the 45-60 minute cooking time totally worth it! You can serve the Gajar Ka Halwa as it is or along with vanilla ice cream for a festival like Diwali, or as a Party Dessert.
If you like halwas, you might also like :
- 500 grams Carrots (Gajjar) , grated (for best results, try and avoid using the core as much as possible)
- 1/2 cup Ghee , (clarified butter)
- 750 ml Milk
- 3/4 cup Sugar
- 1 teaspoon Cardamom (Elaichi) Powder
- 10 Badam (Almond) , blanched and cut lengthwise
How to make Gajar Ka Halwa Recipe (Quick & Easy Indian Carrot Pudding)
To begin making the Gajar Halwa Recipe, make sure you have all the ingredients ready and kept by the side.
Heat ghee in a heavy bottomed pan; add the carrots and sauté for a few minutes until the carrots become lightly soft.
Add the milk and turn the heat to medium high and allow the milk and carrot mixture to come to a boil. Once the milk and carrot mixture come to a boil, turn the heat to medium low and cook the gajar halwa until entire milk is evaporated.
This process will take close to 35 to 40 minutes. Make sure you keep stirring the gajar halwa with a wooden spoon every time the milk froths up. Stirring also prevents the halwa from sticking to the bottom of the pan.
Cook and stir until the entire milk is evaporated and until the gajar halwa mixture is thickened. When you notice the entire milk has solidified, add in the sugar, cardamom and the sliced almonds. Keep stirring the halwa until the sugar melts and the halwa thickens a little more.
Once the gajar halwa has thickened to a good consistency, turn off the heat and the halwa is ready to be served.
Serve the Gajar Halwa for the cold winter nights, topped with vanilla ice cream or just after a delicious indian lunch party.
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