Look inside for the detailed recipe and video.Gajar ka halwa or Carrot halwa is a popular winter delicacy of North India. This is one popular Indian dessert that all the age groups love, be it a kid or adult. Traditionally gajar ka halwa recipe is made with only carrots, whole (full-fat) milk, ghee, sugar, cardamom powder and lots of dry fruits. In the traditional method, It takes hours (depending upon the quantity of the halwa) to prepare the gajar ka halwa. Grated carrots are first sauteed in ghee then simmered with milk for hours; hence the milk is evaporated, and the milk solids remain in the halwa. Finally, dollops of ghee, cardamom powder and dry fruits are added to this halwa to make it rich and royal.This recipe is a quick version of preparing carrot halwa or gajar ka halwa with instant khoya (mawa). It is made from boiled carrots, milk, instant khoya, sugar, and cardamom powder. This method will only take 30 minutes to cook this delicious halwa and is a huge time saver. Instant khoya (made from milk powder) is added to this halwa to achieve the same richness. Khoya made from Full-fat milk powder gives the best result in terms of taste and texture, but if it is not available, you can go for nonfat milk powder.
Utensil and Tools
- Vinod Platinum Triply Stainless Steel Kadai
- Philips Induction Cook Top
- Prestige Svachh, Nakshatra Duo Red Handi
- SiliconSpatula
Ingredients
Instant Khoya
- ½ cup Milk
- ¼ cup Cream (low fat)
- 1½ cup Milk Powder
- 1 tbsp Ghee (clarified butter)
Gajar ka Halwa
- 1 kg Carrot
- 2 cups Milk
- 1 cup Sugar
- 200 gm Instant Khoya (mawa)
- 1 tsp Cardamom Powder
- 2 tbsp Ghee (Clarified butter)
- 15-20 Cashew Nuts (broken into 4 parts)
- 2 tbsp Raisins
For Garnishing
- 4-5 Cashew nuts (broken into two parts)
Video
Instructions
- Clean, rinse and peel the carrots. Cut into small size pieces.
- Heat a pressure cooker and add the carrots pieces and 1 cup of milk. Cook it on a high flame for one whistle, then turn the flame to low. Cook for 2 minutes, then turn off the flame. Let the pressure drop down naturally, then open the lid of the pressure cooker.
- Meanwhile, prepare the instant khoya (mawa). Heat a pan or kadhai on a low flame. Add ghee, milk, cream and milk powder, and stir it continuously on a low flame until it thickens and holds a shape. The khoya mixture will separate the sides of the pan and form a shape like dough. Transfer the khoya to a bowl and set it aside.
- Transfer the cooked carrots to a big bowl. Mash the carrots with a potato masher until the boiled carrot pieces turn into a thick mixture.
- Heat one tablespoon of ghee in a heavy-bottomed kadhai or pan. Add carrots and cook them on high flame for 8-10 minutes until all the moisture evaporated completely.
- Add 1 cup of milk and 200 grams of khoya to the carrots. Mix it well and cook it on a medium-high flame for 10 minutes until all the moisture dries up completely and the mixture looks homogenous. Keep regulating the flame and stir in short intervals, don’t leave the halwa unattended as it’s prone to stick in the bottom.
- Add sugar and mix it well. Cook it for 8-10 minutes until all the moisture dries up completely.
- Add cardamom powder, dry fruits and 2 tablespoons of ghee and mix well. Stir it continuously till the halwa releases ghee from the sides and separates the sides of the kadhai.
- Gajar ka halwa is ready to serve. Serve it warm or at room temperature and garnish it with dry fruits.
Nutrition
Calories: 280kcalCarbohydrates: 36gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 37mgSodium: 142mgPotassium: 589mgFiber: 3gSugar: 29gVitamin A: 14226IUVitamin C: 7mgCalcium: 236mgIron: 1mg
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