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Carrot Halwa (Gajar Ka Halwa) – Classic and Easy Recipe

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4.1 from 10 reviews

A classic and easier version of Carrot Halwa (Gajar Ka Halwa), this rich and creamy Indian dessert is made by slowly cooking grated carrots with milk, cream, ghee, sugar, and aromatic cardamom, then finished with khoya and nuts for a deeply caramelized flavor and luscious texture.

Ingredients

Carrots and Dairy

  • 1.5 lb organic carrots (tops removed and peeled)
  • 2 cups whole milk
  • 3/4 cup heavy whipping cream
  • 3/4 cup shredded/crumbled khoya (mawa) (optional, plus more for garnish)

Fats and Flavorings

  • 1/4 cup ghee (divided: 3 tbsp + 1 tbsp)
  • 6 green cardamom pods (a few cracked open)
  • 1/4 cup + 3 tbsp raw cane sugar (more to taste)
  • 2 tbsp whole or nonfat dry milk powder

Garnish

  • 1-2 tsp blanched slivered almonds
  • 1 tsp slivered/chopped pistachios

Instructions

  1. Grate the Carrots: Use the shredder attachment of a food processor or a hand grater to grate the carrots. For best texture, use the medium-sized shredder rather than a fine shredder. Set aside the grated carrots for cooking.
  2. Sauté Cardamom and Carrots: Heat 3 tablespoons of ghee in a large, deep nonstick pan or Dutch oven over medium-high heat. Once hot, add the cracked cardamom pods and sauté for about 15 seconds until aromatic and swollen. Add the grated carrots and sauté for 10 minutes, stirring occasionally, until their color deepens and they slightly reduce in volume.
  3. Add Milk and Cream: Pour in the whole milk and heavy cream, stirring to combine. Cover the pot to allow the milk mixture to come to a rolling boil.
  4. Simmer the Mixture: Reduce the heat to medium and simmer the halwa uncovered for 30 minutes, stirring occasionally. The carrots should still have some bite, the mixture thick and creamy, and you may start to notice ghee separating and some sticking on the bottom.
  5. Cook Down Further to Prevent Sticking: Lower the heat to medium-low to prevent burning. Continue cooking uncovered for another 10 to 15 minutes, stirring more frequently towards the end to prevent sticking and scraping any bits from the bottom. The mixture will thicken and deepen in color, remaining more orange than red.
  6. Add Sugar and Sauté: Increase heat to medium-high and add the sugar. Stir almost constantly while sautéing the mixture for another 7 minutes. Taste and adjust sweetness by adding an extra tablespoon of sugar if desired, especially if using khoya.
  7. Finish with Dry Milk Powder, Ghee, and Khoya: Sprinkle the dry milk powder evenly over the halwa to prevent clumping. Add the remaining tablespoon of ghee and the crumbled khoya (if using). Continue sautéing for 5 to 10 minutes more, known as ‘bhunai,’ which develops a rich color and caramelized flavor, but avoid cooking too long to prevent crisping.
  8. Final Touch and Serve: Once the ghee separates again and the halwa turns a deep orange to reddish color, turn off the heat. If no ghee separates at this stage, add an extra half tablespoon of ghee. Garnish with slivered almonds, pistachios, and extra khoya if using. Keep covered until serving.

Notes

  • You can adjust the sugar quantity according to your taste, adding more for a sweeter dessert, especially when using khoya.
  • Khoya (mawa) is optional but adds richness and a traditional flavor. Use extra for garnish.
  • Use organic carrots if possible for the best flavor and texture.
  • The cooking process involves slow simmering and sautéing, so be patient for a creamy and deeply flavored halwa.

Find it online: https://marthatasty.com/carrot-halwa-gajar-ka-halwa-classic-and-easy-recipe/