a delicious dessert made with grated carrots, milk, sugar, Ghee, cardamom and nuts
Carrot halwa (Gajar Ka Halwa) is a wonderful dessert dish for any party. It is very delicious and will be liked by all people around the world. I prepared this tasteful dessert for a party where a Hungarian family (my son’s friends) came and they loved to eat this recipe. For every party i loved to prepare this dessert. Carrot halwa is easy to prepare and very delicious. Gajar Halwa can be served hot or cold.
The main ingredients of gajar ka halwa are freshly grated carrots, milk, sugar, khoya, and ghee. The quantity and quality may vary according to personal taste. In the sugar free variant, sugar is excluded from the recipe. For cooking gajar ka halwa, a cooker or kadai is usually preferred. Carrots must first be grated and then dried before cooking. The grated carrots are then put into a heated pan with a specific amount of milk or khoya and sugar. After stirring for 4–5 minutes, roughly chopped cashew nuts are added and 10–15 minutes later a specific amount of pure ghee is added as well. Finally, it is often served with a garnish of almonds and pistachios.
In the carrot-papaya halwa, equal amounts of carrot and papaya are used. First, a mixture of carrot and papaya scrapings is prepared. This mixture is fried in a kadai or a cooker with ghee for about 5 minutes. The rest of the process is same as the basic recipe. This recipe has become popular lately because papaya is added to it which provides a different flavor and taste compared to the regular gajar ka halwa. Red velvet carrot halwa is another famous variation of the gajar ka halwa. It is made by heating a comparatively large amount of milk cream along with carrots, sugar, rose water and saffron over low flame. Red velvet carrot halwa is also a very good source of Vitamin A and Calcium.
Other lesser-known variations include Carrot and beetroot halwa. In the carrot and beetroot halwa, grated beetroot is added to grated carrots and this mixture is heated in a kadai on a low flame and further a specific amount of mava and sugar per choice is added to it. After 30 minutes of stirring and cooking, carrot and beetroot halwa is ready to be served.
Presenting Carrot Halwa
Peel the carrot skin and wash it nicely under the running water. Next step is to grate the carrot. But I have a mixer where I can change the blade to grate carrot. So my grating part is not tiresome. If you have a mixer which can help you in chopping then follow the below mentioned method for the same. Otherwise, use the grater and grate the same (ignore the below mentioned method by using mixer for grating). Finely chop the carrot into thin circular slices to take it to the mixer
Pressure Cook Carrots
Keep Cooking with sugar
Heat a heavy bottomed pan and add the cooked grated carrot and milk. If we use a non-stick pan, we have an advantage of stirring the carrot mixture in regular intervals instead of stirring continuously in a traditional iron or indanium pan(Illupu Chatti in Tamil). Keep the flame in medium high and allow the milk carrot mixture to thicken. When the milk is almost absorbed, add the sugar and stir it. I generally like more sweet, for those who like to have mild sweet can use 3/4th cup of sugar
Then, add cardamom powder and ghee and stir continuously till the mixture leaves the pan. When we stir the mixture the halwa should come like a ball without sticking on to the pan. In a separate pan, add little ghee and fry the cashews. Add the fried cashews and finely chopped badam and pista to the carrot halwa and mix it well. Now remove carrot halwa from the flame and place it in a plate.