Gajar Ka Halwa Recipe
Gajar Ka Halwa literally means Carrot Sweet/Halwa. Juicy Carrots are first shredded and pan fried on a low flame until they turn into a rich color and milk and sugar are added to make this mouth-watering delicacy. When served hot, Gajar Ka Halwa can melt in your mouth and tastes best when served with Vanilla ice-cream. Gajar ka Halwa is a popular choice at most Indian Weddings.
Ingredients
| Carrots | 10 , finely shredded (long) | |
| Clarified butter | 1 Tablespoon (ghee) | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Sugar | 1 Cup (16 tbs) (adjust quantity as per taste) | |
| Mixed nuts | 2 Tablespoon, chopped (almonds) | |
| Cardamom powder | 1 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 173 Calories from Fat 31
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 2 g9.9%
Trans Fat 0 g
Cholesterol 9.3 mg3.1%
Sodium 69.7 mg2.9%
Total Carbohydrates 35 g11.7%
Dietary Fiber 2.4 g9.6%
Sugars 30.8 g
Protein 2 g4.3%
Vitamin A 255.6% Vitamin C 7.8%
Calcium 7.7% Iron 2.1%
*Based on a 2000 Calorie diet
Directions
Heat a deep pan/skillet. Add a tablespoon of clarified butter/ghee and let it melt.
Add the shredded carrot and saute (approx 15 mins.) on a low flame until the carrot changes color to a caramelized color/light brown. Take care not to burn the carrot. The raw smell should also disappear by now.
Add sugar and mix well.
Add Milk and allow to boil until the mixture begins to thicken. Mix thoroughly until Milk evaporates completely.
Remove from stove. Garnish with mixed nuts and sprinkle the cardamom powder.
Serve Hot with Vanilla Ice-cream.
Add the shredded carrot and saute (approx 15 mins.) on a low flame until the carrot changes color to a caramelized color/light brown. Take care not to burn the carrot. The raw smell should also disappear by now.
Add sugar and mix well.
Add Milk and allow to boil until the mixture begins to thicken. Mix thoroughly until Milk evaporates completely.
Remove from stove. Garnish with mixed nuts and sprinkle the cardamom powder.
Serve Hot with Vanilla Ice-cream.
Comments
Comments: 20 |
Add a Comment
niala says :
Hi, just seen your recipe, looks lovely, can you please let me know if the milk that you add totally evaporates or does it leave a milky taste. I have tasted this halva and it is lovely but I don't want to taste the milk.
Posted on: 23 June 2011 - 11:00am
Snigdha says :
Yes, you can use brown sugar. I thought I had mentioned cardamom powder but seems like I forgot to include it in the ingredient list. Sprinkle a little cardamom powder just before removing it from the stove. It will make the dessert taste much better! Typical Hyderabadi style of savoring this dessert is to have it hot with a scoop of chilled vanilla ice-cream on the side but sometimes, I just remove it from the refrigerator and have it cold and it tastes just fine [too lazy to heat it in the microwave i guess ;)] Enjoy!
Posted on: 24 February 2011 - 6:14pm
sinjo says :
Hello.. i really found it very interesting..caremel carrot halwa..i was look for such recipe..i will try this today.. thanks for the recipe...
Posted on: 25 September 2009 - 3:32am
sinjo says :
Hello.. i really found it very interesting..caremel carrot halwa..i was look for such recipe..i will try this today.. thanks for the recipe...
Posted on: 25 September 2009 - 3:32am
Syd says :
i am vegan. Would soy or almond milk work in this recipe?
Posted on: 9 August 2009 - 4:12pm
Anonymous says :
I tried making Gajar ka Haluwa and its too sweet. Could you please tell me what can i do to correct it now?
Posted on: 7 August 2009 - 5:49pm
ifoodiee says :
Yummy:-)...you can make Gajar Ka Halwa with mailkmaid too right?..any clue how that is one..how much milkmaid do i use..
Posted on: 23 June 2009 - 11:23am
Snigdha says :
Honestly I have never tried making Gajar Ka Halwa with Milkmaid before. My reasons being, milkmaid is too thick in consistency and is difficult to bring the entire mixture to a slow boil, also its very sweet. With milk, you can control the amount of sweetness you desire and also the trick lies in slow cooking this dish. The shredded carrot should boil in Milk for a while before it evaporates and gives the Halwa its rich Dark color!
Posted on: 23 June 2009 - 4:24pm
Yuliya says :
What a gourmet delicious dish it is! Its simplicity in everything (ingredients as well as in cooking itself) only adds to its taste! Having seen such khalva only in old inidian films, i have developed a desire to try it one day here in Siberia :)! It's great i've been given this chance thanks to you, Snigdha!
Posted on: 20 June 2009 - 2:33am
AnitaW says :
Hi Snigdha, I tried your recipe today and it turned out to be the best gajar halwa I have made so far! Thanks for the recipe.
Posted on: 27 May 2009 - 9:50am
veg foodie says :
this is just perfect for me... I just added this to my favorite. I'm not a fan of gajar ka halwa but my fiance can live on gajar ka halwa. he's been bugging me to learn this and man am I glad I found a recipe for this by you :D thanks!
Posted on: 18 May 2009 - 8:00am
jyothijyothi says :
i will make carrot halwa always, but whatever way i try my carrot will never caramalize, it will be always orange colour.
I roast caroot in ghee for 15-25 mts, till smell goes then add 1:1 milk and cook till milk evaporates, add sugar and cook till all water evaporates, this stage everybody's halwa will caramalise mine will nver caramalise when i stir it some more time it will become too dr, can u pls help me
jyothi
Posted on: 29 November 2008 - 3:50am
Snigdha says :
Hi Jyothi.
It is very important to add sugar first and then add milk while making gajar ka halwa. When you add the sugar first, the sugar melts and caramelizes due to the heat and gives the shredded carrot its rich color. It is also important to roast the shredded carrot on a low flame (to avoid burning)stirring once in a while until the carrot begins to change color. I hope this helps!
Posted on: 30 November 2008 - 1:28pm
srividya76 says :
Snigdha,
Your carrot halwa recipe is awesome and the color of the halwa is so inviting.
I tried making this recipe today morning and its yummy.
Posted on: 3 October 2008 - 3:22am
Snigdha says :
Thanks for the feedback Srividya. Yes, the rich color comes from slow roasting of the shredded carrot. No artificial colors added!
Posted on: 5 October 2008 - 11:51pm
anand.kori@gmail.com says :
Hello Snigdhaji,
Your steps were very clear.... i hate cooking but still being bachelor there is no way other then cook for myself...today being dasara,I tried ur receipe gajar ka halva and it came gr8...i did taste and its yummy....thank u very much....keep posting simple steps to make delicious food...
thanks,
anand k,houston
Posted on: 9 October 2008 - 11:09pm
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