Carrot halwa, also known as Carrot Halwa, is one of the most loved desserts in India. Made with grated carrots, milk, sugar, and ghee, this dish brings warmth and comfort to every bite. This delicious dessert is flavoured with cardamom powder and chopped dry fruits, which add to the flavor of the halwa.
It is not just a dessert; it is an experience associated with special occasions, family gatherings, and festivals. Known for its rich, creamy texture and tempting sweetness, Carrot Halwa is loved by people of all ages. Whether served hot in winter or cold in summer, its unique taste is always the same.
About The Indian Carrot Halwa
1 What is Carrot Halwa? Carrot Halwa is a classic Indian dessert made by cooking grated carrots with milk, ghee and sugar. It is a sweet dish that is loved across India and is often associated with festivals and celebrations.
2 Origin and history: This dessert has its roots in North India and is believed to have been introduced during the Mughal period. Over time, it became a household favorite, especially in winter, when fresh juicy carrots are in abundance.
3 Why is it so popular? Carrot Halwa is popular because it is delicious, easy to make, and versatile. It can be served hot in winter or cold in summer, making it suitable for any time of the year. Its combination of sweetness and richness makes it a comforting dish.
5 Health Benefits of Gajar Halwa: Although it is a dessert, Carrot Halwa also offers some health benefits: 1 Carrot are rich in vitamin A which is good for the eyes.
2 Milk provides calcium and protein.
3 Khoya and dry fruits provide healthy fats and nutrients.
6 Variations of Gajar Halwa There are many ways to make Gajar ka Halwa including:
1 Adding khoya (condensed milk) for extra flavour.
2 Replacing sugar with jaggery for a healthier meal.
3 Use plant-based milk and oil for a vegetarian version.
7 Loved by people of all ages: Gajar ka Halwa is special because of its simplicity and taste. Be it kids, adults, or the elderly, everyone loves to eat this dish, which has made it a favorite among people for ages.
Prep Time :15 Minutes Cook Time:35 Minutes Total Time:50 Minutes Serving:8 Author: Kavita
Ingredients Required To Make Carrot Halwa
1 Fresh carrot: 1 kg (grated)
2 Full-Fat Milk: 250 ml
3 Ghee: 200 gm
4 Sugar: 200 gm
5 Khoya: 250 gm
6 Cardamom powder: 1 tbsp
7 Dry Fruits (Cashews, Almonds, Pistachios, and Raisins).
Step by Step photo To Making Traditional Indian Carrot Halwa
Step:1 Prepare the Carrots
1 Take 1 kg fresh carrots, red carrots if available.
2 Wash them well to remove dirt.
3 Peel the carrots using a vegetable peeler.
4 Grate the carrots using a grater and keep them aside.
Things to keep in mind: Carrots should not be grated too finely, use a coarse grater. Because there is a little crunch in the halwa, otherwise it is not fun to eat the halwa.
Step:2 Heat the ghee
1 Heat the ghee in a large, heavy-bottomed pan or kadhai over medium flame.
2 For 1 kg of carrots, we need three-fourth cup of ghee.
3 You need to add ½ cup of ghee here, and the rest later.
4 Once the ghee is hot, add the grated carrots to the pan.
5 Make sure the ghee is hot but not smoking, as this helps enhance the aroma of the dish.
Step:3 Roast the carrots
1 Add grated carrots in a pan.
2 Roast the carrots in ghee for about 8 to 10 minutes, stirring occasionally.
3 When cooked, the carrots will become soft and will give out a mild, sweet aroma.
Step:4 Cook carrots in milk
1 Add 250 ml milk in a pan.
2 Stir well and bring the mixture to a slow boil.
3 Reduce the flame and let the carrots cook in the milk, stirring occasionally to avoid sticking.
4 Cover the pan and cook till the carrots absorb the milk completely, it may take 20-25 minutes.
Step:5 Add sugar
1 When the milk dries up, add 1 cup sugar to it (adjust as per taste).
2 Keep stirring continuously till the sugar dissolves completely and the halwa thickens.]
Step:6 Enhance the taste
1 Add 1 tsp cardamom powder and 250gms Khoya for a warm, aromatic flavor.
2 Mix well so that the cardamom and khoya are evenly mixed with the halwa.
Step:7 Garnish with nuts and dry fruits
1 Now add chopped cashews, almonds, pistachios and raisins to the pan and mix well.
Step:8 Cook till you get the perfect consistency
1 Keep cooking the halwa on low flame, stirring occasionally, till it becomes thick and shiny.
2 The ghee will start separating from the sides, which will indicate that it is ready.
Step:9 Serve and enjoy
1 Serve the carrot halwa hot as a dessert or snack.
2 For a cold version, let it cool down to a low temperature and refrigerate for a few hours before serving.
Tips & tricks for the perfect Carrot Halwa
1 Use fresh, juicy carrots: Choose fresh, soft carrots, preferably red carrots if in season, as they are sweeter and add flavour to the halwa. Avoid using old or dry carrots as they may not give the desired flavour or texture.
2 Grate the carrots finely: Use a fine grater for a smooth texture, as finely grated carrots cook evenly and blend well with the milk. Avoid pearl grating and grinding in a mixer as it does not lead to binding in the halwa.
3 Cook slowly on low flame: Making traditional carrots requires time and patience. Cook the carrots in the milk on low flame so that it absorbs the milk completely. Cooking on a high flame may burn the halwa or spoil its taste.
4 Do not skip ghee: Ghee is a key ingredient that adds flavor and aroma to carrots. Use ghee generously for authentic taste, but you can slightly reduce or increase the quantity as per your preference.
5 Use full-fat milk: Always use full-fat milk for best results, as it gives a creamy texture and enhances the flavour of the halwa. 2 Do not use skimmed milk as it does not give as much flavour.
6 Stir frequently: This frequent stirring is a must to avoid the halwa from sticking to the pan or burning. This ensures that the halwa cooks evenly and has a perfect consistency.
7 Adjust sugar to taste: Add sugar only after the milk has been absorbed by the carrots. Adjust the sweetness to your liking, as some carrots are naturally earthier than others.
8 Enhance with cardamom and nuts: Cardamom powder adds a warm, sweet aroma to the halwa. Don’t skip this! Roasted nuts like cashews, almonds, and raisins add flavor and richness to the meal. Fry them in ghee before making the mixture to enhance the taste.
9 Cook till ghee separates: One of the key signs of carrot halwa being cooked perfectly is when ghee starts separating from the mixture and the air becomes shiny. Do not stop cooking the halwa before it reaches this stage.
10 Store properly for freshness: If you are making the halwa in advance, store it in an airtight container and refrigerate it. Before serving, reheat it with some milk or ghee to bring out its fresh taste and texture.
Note
1 Use fresh, red carrots for the best flavor and color.
2 Be patient and cook on low flame for authentic taste.
3 Avoid shortcuts like pressure cooking for the traditional version.
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Serving Suggestions
1 Serve hot or cold as per your preference.
2 Pair it with vanilla ice cream for a modern twist.
3 Garnish it with chopped almonds and saffron for a beautiful presentation.
Nutrition Information
The approximate nutritional information for a standard serving (about 100 grams) of traditional carrot halwa is as follows:
Nutritional Details(per 100g) calories:200-250 kilo (it depends on the amount of ghee and sugar) carbohydrate:25-30 gm( mostly from sugar, carrot, and milk) Protein:4-5 gm (derived from milk and nuts) fat: 10-12gms Fiber: 2-3gms Sugar:20-25gms Calcium:80-100 mg Vitamins A:4000-5000 IU Iron:1-2 mg Cholesterol:15-20 mg
These values are approximate and may vary depending on the specific materials and quantities used.