Gajar Ka Halwa, also known as carrot halwa, is a cherished Indian dessert that embodies the richness of tradition and the warmth of home-cooked indulgence. This decadent dish combines freshly grated carrots, creamy khoya, and aromatic spices, resulting in a luxurious texture and flavor. Whether served during festive occasions or as an everyday treat, this versatile dessert never fails to delight.
Ingredients Overview
The magic of Gajar Ka Halwa lies in its carefully selected ingredients. The grated carrots form the heart of this dish, lending their natural sweetness and vibrant color. Ghee adds depth and richness, ensuring a silky texture that enhances every bite. Khoya, or evaporated milk solids, gives the halwa its creamy consistency and elevates its flavor profile.
Sugar balances the sweetness of the carrots and khoya, while cardamom powder infuses the dessert with a delightful aroma. Cashews and raisins add bursts of flavor and texture, while optional pistachios provide a touch of elegance. Choosing fresh, juicy carrots and high-quality khoya ensures the best possible outcome, making this halwa truly special.
Step-by-Step Instructions
To begin, finely grate the carrots. This ensures they cook evenly and blend seamlessly into the dish. Heat ghee in a heavy-bottomed pan or kadai over low heat, then add the grated carrots. Stir them gently, allowing the carrots to cook until tender and aromatic. This process usually takes 15 to 20 minutes, and it’s essential to stir frequently to prevent sticking.
Once the carrots are softened, incorporate the grated or crumbled khoya. Stir thoroughly to ensure the khoya melts and blends evenly into the carrots. Gradually add sugar, adjusting the quantity to complement the natural sweetness of the khoya and carrots. Stir well until the sugar dissolves, creating a uniform mixture.
Next, add cashews, raisins, and pistachios, followed by the cardamom powder. These ingredients enhance the halwa’s texture and flavor, making each bite a delightful experience. Continue to simmer the mixture on low heat, stirring occasionally. The halwa will thicken and begin to leave the edges of the pan, signaling that it’s ready.
Recipe Tips
Choose carrots that are fresh, juicy, and tender for a naturally sweet and flavorful halwa.
Stir continuously while cooking to prevent the halwa from sticking to the pan.
Adjust sugar levels to suit your taste, keeping in mind the sweetness of the khoya.
Lightly toast nuts before adding to the halwa for an enhanced nutty flavor.
What to Serve With This Recipe
Gajar Ka Halwa pairs beautifully with a scoop of creamy vanilla ice cream, offering a delightful contrast of warm and cold. Enjoy it alongside a cup of masala chai or coffee for a comforting afternoon treat. For festive occasions, include this halwa in a dessert spread with gulab jamun or kheer to create a rich and varied menu.
Frequently Asked Questions
Can I use store-bought khoya, or should I make it at home?
Store-bought khoya works well, but homemade khoya adds an extra layer of authenticity.
What’s the best way to grate carrots quickly and evenly?
Use a food processor with a grating attachment to save time and achieve uniform results.
Can I make this halwa in advance, and how should I store it?
Yes, the halwa can be made a day ahead. Store it in an airtight container in the refrigerator and reheat it gently before serving.
How do I prevent the halwa from becoming too greasy or overly dry?
Measure the ghee carefully and simmer the halwa on low heat, stirring frequently to maintain the perfect texture.
Variations and Additions
For a fragrant twist, soak saffron strands in warm milk and add them during cooking. Almond slivers or chopped walnuts can be used for added crunch and nuttiness. If you’re short on time, substitute sugar with condensed milk for a quicker, creamier preparation.
Gajar Ka Halwa is a celebration of flavors and textures, offering simplicity and elegance in every bite. Its rich, creamy profile makes it a standout dessert that’s perfect for any occasion. Experiment with toppings, serve it warm or chilled, and enjoy this timeless treat with your loved ones.
Ingredients
6 tablespoons ghee (clarified butter)
9 cups (1.5 kilograms) tightly packed grated carrots
2 cups (400 to 410 grams) khoya (mawa or evaporated milk solids), grated or crumbled
1 to 1.25 cups sugar (adjust to taste)
1.5 to 2 teaspoons cardamom powder (or 8 to 9 green cardamoms powdered in a mortar-pestle)
⅓ cup cashews (adjust as preferred)
⅓ cup golden raisins (adjust as preferred)
1 tablespoon pistachios, chopped or slivered (optional)
Instructions
Heat 6 tablespoons of ghee in a heavy-bottomed pan or kadai over low heat. Add the grated carrots and sauté them gently, stirring frequently. Cook until the carrots soften and release their natural aroma, which should take around 15 to 20 minutes.
Next, add 2 cups of grated or crumbled khoya. Stir thoroughly to ensure the khoya blends evenly with the sautéed carrots.
Gradually add 1 to 1.25 cups of sugar, adjusting the amount based on the sweetness of the khoya. If the khoya is naturally sweet, start with a smaller quantity of sugar and adjust as needed. Stir until the sugar and khoya dissolve completely, creating a uniform mixture.
Add the remaining ingredients: ⅓ cup cashews, ⅓ cup golden raisins, 1 tablespoon chopped pistachios (if using), and 1.5 to 2 teaspoons cardamom powder. Stir well to combine.
Simmer the halwa over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan. As it cooks, the mixture will thicken, reduce, and begin to pull away from the edges of the pan. Once these signs are evident, turn off the heat.
Serve the gajar ka halwa warm for a comforting dessert or chilled for a refreshing treat.
Gajar ka Halwa With Khoya Recipe
Ingredients
- 6 tablespoons ghee clarified butter
- 9 cups 1.5 kilograms tightly packed grated carrots
- 2 cups 400 to 410 grams khoya (mawa or evaporated milk solids), grated or crumbled
- 1 to 1.25 cups sugar adjust to taste
- 1.5 to 2 teaspoons cardamom powder or 8 to 9 green cardamoms powdered in a mortar-pestle
- ⅓ cup cashews adjust as preferred
- ⅓ cup golden raisins adjust as preferred
- 1 tablespoon pistachios chopped or slivered (optional)
Instructions
- Heat 6 tablespoons of ghee in a heavy-bottomed pan or kadai over low heat. Add the grated carrots and sauté them gently, stirring frequently. Cook until the carrots soften and release their natural aroma, which should take around 15 to 20 minutes.
- Next, add 2 cups of grated or crumbled khoya. Stir thoroughly to ensure the khoya blends evenly with the sautéed carrots.
- Gradually add 1 to 1.25 cups of sugar, adjusting the amount based on the sweetness of the khoya. If the khoya is naturally sweet, start with a smaller quantity of sugar and adjust as needed. Stir until the sugar and khoya dissolve completely, creating a uniform mixture.
- Add the remaining ingredients: ⅓ cup cashews, ⅓ cup golden raisins, 1 tablespoon chopped pistachios (if using), and 1.5 to 2 teaspoons cardamom powder. Stir well to combine.
- Simmer the halwa over low heat, stirring occasionally to prevent it from sticking to the bottom of the pan. As it cooks, the mixture will thicken, reduce, and begin to pull away from the edges of the pan. Once these signs are evident, turn off the heat.
- Serve the gajar ka halwa warm for a comforting dessert or chilled for a refreshing treat.
