Carrot halwa recipe – popularly known as gajar ka halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone. There are a few different ways of making this – a traditional method using whole milk, a rich version using khoya and then a quick method using condensed milk.
You can also check the recipe of gajar ka halwa using condensed milk.
I am sharing the other 2 methods here. But with step by step pictures on the traditional method, the way it is made in North Indian Cuisine. Gajar ka halwa is usually made in north Indian homes during winters when fresh Carrot i.e delhi gajar is in season. You can use any variety of carrot that is available. But make sure you use young tender gajar which lends a sweet aroma and yield a soft mouth melting halwa.
Carrot halwa recipe below
- ½ kg carrots / gajar
- ½ liter or 2 cups full fat milk
- ½ heaped cup sugar ( ½ cup + 2 tbsp) (prefer organic)
- 3 to 4 elachi/ cardamom pods skinned and powdered.
- 2 tbsps ghee
- ¼ to ½ cup khoya/ mawa (optional)
- Handful of mixed nuts pista, cashew and almonds
- Dry roast nuts on a low heat until crunchy. Set aside to cool and chop them.
- Bring milk to a boil in a heavy bottom pot or deep pan. Add grated carrots and begin to stir. Cook until the milk has completely evaporated.
- Add sugar and stir. Sugar would release lot of moisture. Cook until half the moisture evaporates. Add ghee and stir well. Continue to cook until the moisture evaporates and the halwa thickens. If you like you can add grated khoya at this moment. Stir and cook for just 2 to 3 mins.
- Garnish with nuts. Serve Warm or chilled.
- For ½ kg carrot, we will use only about 1 cup milk and then ½ cup grated khoya / mawa, ½ cup + 2 tbsp sugar. Follow the same method mentioned in the step by step pictures.
How to make carrot halwa recipe – step by step photos
1. Wash carrots thoroughly under running water. Peel and grate them. A food processor quickens the process of grating. If you own one, you can use it.
2. Make sure you use a heavy bottom large pot or pan for this recipe as it helps to prevent the halwa from sticking to the bottom and burning. A pressure cooker too works well. On a low heat dry roast nuts until crunchy for garnishing. A few pistachios, cashews and almonds would do great. You can also fry them in ghee. Dry roasting eases the chopping work. Cool and chop them.
3. To the same pan, add milk and begin to heat it.
4. Add grated carrots.
5. Stir and cook on a medium flame. Keep stirring to prevent burning at the bottom. Since I used a heavy bottom pan, I didn’t have to stir very often. But I suggest consistently keep checking if the halwa is sticking at the bottom.
6. You will have be cautious towards the end when the milk has almost evaporated.
7. Cook until the milk completely evaporates.
8. Add sugar and stir.
9. Sugar melts and halwa turns gooey once again. Stir and cook. When the moisture is half evaporated, add ghee and stir well.
10. Stir and cook until the halwa thickens. Just before you finish off, add cardamom powder.
Garnish with nuts. Serve chilled or warm.