Gajar ka halwa is a very popular in Punjab during winters. The traditional Gajar ka halwa recipe is made with only carrots, milk, ghee and sugar.
Carrots: Use fresh carrots, red or orange whichever are available. Traditionally made with red carrots, which definitely have the best authentic taste. Never buy very thick carrots to make Gajar Ka Halwa. Carrot should be completely red. Dull colored carrots are not good in taste. Carrots should always be long and slightly thin. While choosing fresh carrots, do check the green leaves on top of the carrot. Green leaves means carrot is fresh.
Grating and washing Carrots : Extra care is required to wash the carrots. While grating carrots, use thick side of the grater. Due to this, the carrot will not cook completely and will not become mushy.
Milk : Milk gives the rich creamy texture to this halwa. I use whole milk in this carrot halwa recipe. I use some Malai also.
Mawa : I don’t use Mawa, but if you are choose to use mawa as well, then do not add too much sugar, it will make the halwa very sweet. Because Mawa has its own sweetness.
Ghee : I sauté carrots in ghee in the beginning to give it a special aroma and flavor. sauté the carrot halwa until the color of the carrot turns from orange to dark orange.
Nuts : I use any nuts of choice to garnish at the end. I used sliced almonds, cashew, raisins and pistachios.
Refrigerate : Gajar ka halwa can be stored in the in the fridge about 10-12 days. When serving, just warm the halwa and then serve. Though my children like it cold too.
If you are looking for more ways to cook with paneer, check out the tasty recipes :
Makhana Ladoo | Kheer Indian Rice Pudding | Dry Fruit Barfi Figs | Mawa Burfi
Gajar Ka Halwa
Ingredients
- 1.5 Kg carrots
- 2 Kg milk full fat
- 50-60 gram Ghee
- 1.5 cup sugar
- 2 tsp cardamom powder
- strands of saffron
- 1 tbsp almonds chopped
- 1 tbsp raisins
- 1 tbsp cashew
- ½ tbsp pistachio
Instructions
- Wash the carrots thoroughly and peel them.
- Grate the peeled carrots using hand grater or food processor.
- Heat the milk in a pan, add strands of Saffron to it, and keep it aside.
- Add ghee to a heavy bottom kadhai (pan) and heat it.
- Once your ghee is melted, add your grated carrots in the pan and sauté them.
- Once the water released by the carrots has evaporated and the color of the carrots starts turning a darker color, add the warm saffron milk to the pan.
- Cook on medium heat till the milk evaporates while stirring at regular intervals to making sure it does not burn.
- Now add sugar and mix it well. Keep cooking till the water of sugar evaporates.
