GAAJAR HALWA (SWEET CARROT PUDDING)

Gaajar Halwa is an Indian sweet made using carrots. It is a favourite dish during festivals or weddings or during winters when we get fresh sweet carrots.

Carrots are loaded with Vitamin A as well as fiber. Adding milk to this dish provides calcium too. But keeping all this apart, this is a favourite dish of my family too. Mawa or khoya is generally added to this dish which gives it a rich flavor and grainy texture. But I have avoided using it and added lots of milk which too gives the halwa a delicious flavour. A little homemade ghee gives it a wonderful flavour.

Topping it with ice cream can be a fantastic option during parties. If you wish to try some more desserts, here are a few which I have already presented……

1) Date and Walnut Whole Wheat Brownie

2) Paatolyo

3) Sheera

4) Karwar Style Madgane With Rajgira and Oats

5) Gavhley Kheer

6) Doodhi Sabudana Kheer

7) Shevayaanchi Kheer

8) Doodhi Halwa

9) Hashaale

10) Shrikhand

Here’s the recipe for Gaajar Halwa…..

Prep Time : 20 min

Cooking Time : 30 min

Serves : 5

Cup Used : 200 ml

INGREDIENTS :

• 1/2 kg Carrots
• 2 cups Milk
• 1 1/2 cups Sugar… To be adjusted as per preference
• 4 tsp Homemade ghee (Clarified Butter)
• 2 tbs Malai (Fresh Cream)
• 3 tsp Cardamom powder
• 3 tbs Mixed Dry Fruits (Almonds, Pistachios, Cashewnuts)

METHOD :

1. To make the Gaajar Halwa, first wash and peel the carrots. Grate them in a food processor or a grater.
2. Heat a heavy bottomed pan and add the homemade ghee to it.
3. Add to it the grated carrots and saute for a while.
4. Next, add the milk and bring to a boil. Cook with the lid on for very few minutes.
5. Uncover and cook on high flame stirring occasionally till almost all the milk has evaporated.
6. Add the cardamom powder, malai and sugar and mix well. The sugar will become watery like a syrup and the mixture will seem quite loose.
7. Cook on high flame stirring occasionally, till all the sugar syrup dries up.
8. Lower the flame to check the same and if there’s just a little syrup surrounding the halwa, swtich off the flame.
9. Next, add the chopped dry fruits and mix well.
10. As the halwa cools down, mix in the remaining sugar syrup and this will keep the halwa moist.
11. Garnish with some more dry fruits and serve during festivals or as a dessert after lunch or dinner.