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Carrot Halwa Recipe | Gajar ka Halwa

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Carrot Halwa, also known as Gajar ka Halwa, is a rich and comforting Indian dessert made with grated carrots, milk, sugar, ghee, and aromatic cardamom. This classic sweet is delicious served warm or chilled with nuts and raisins.

Ingredients

  • ½ kg carrot (gajar), preferably young carrots
  • 2 cups milk (1 cup for Instant Pot version)
  • ½ cup sugar (+ 2 tbsp optional, preferably organic)
  • ½ teaspoon cardamom powder or 4 cardamom pods, skinned and powdered
  • 2 tablespoons ghee (clarified butter)
  • 20 mixed nuts (10 pista, 5 cashews, and 5 almonds)
  • 2 tablespoons raisins (optional)

Instructions

  1. Wash the carrots under running water, peel them, and grate using a food processor or hand grater.
  2. Dry roast the nuts on low heat until crunchy, then cool and chop them. Alternatively, fry the chopped nuts in 1 tablespoon ghee until lightly golden, add raisins, and fry until they plump up. Remove to a plate.
  3. Bring the milk to a boil in a heavy-bottomed pot or deep pan.
  4. Add the grated carrots and cook over medium heat, stirring often to prevent scorching.
  5. Once the milk has completely evaporated, add the sugar and stir well. Cook until about half of the moisture evaporates.
  6. Stir in the ghee and sauté the halwa until the moisture evaporates completely and the mixture becomes aromatic and thick.
  7. Sprinkle in the cardamom powder and mix well.
  8. Garnish with roasted nuts and raisins. Serve warm or chilled with ice cream if desired.
  9. For the Instant Pot method, press the sauté button and heat 1 tablespoon ghee in the steel insert.
  10. Fry the nuts until light golden, then add raisins if using and fry until plump. Remove to a plate.
  11. Add the grated carrots and sauté for 2 to 3 minutes.
  12. Pour in 1 cup milk and mix well, scraping the bottom of the pot to deglaze.
  13. Secure the lid, set the steam release handle to sealing, and pressure cook on manual for 3 minutes.
  14. Carefully perform a manual pressure release once cooking is complete.
  15. Stir in the sugar, remaining ghee, and cardamom powder. Sauté until the milk evaporates completely.
  16. Garnish with chopped nuts and raisins before serving.

Notes

  • Young and tender carrots give the best flavor and texture for halwa.
  • Adjust the sugar according to the sweetness of the carrots.
  • Do not overcook the halwa or it may become dry.
  • Serve with vanilla ice cream for a classic pairing.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa/