Things to know about Gajar Ka Halwa Recipe
Gajar ka Halwa reeks of sweetness, tradition, and warmth! Indian Traditional Carrot Pudding or Gajar Ka Halwa is a dessert made by grated carrots, milk, sugar, and dry fruits. It is a classic dish that can easily be cooked to perfection.
The name of this mouth-watering delicacy originates from the Arabic word “Halwa” which means “sweet”. Though it is not known where the dish originally came from, Gajar Ka Halwa is strongly associated with Punjab as its recipe is found in old Punjabi cookbooks. The recipe has evolved since with current variations emerging from New Delhi.
Loaded with Vitamin A, Vitamin C, and Vitamin K, this dish also helps to improve vision.
Gajar Ka Halwa is made on special occasions like weddings and parties. It’s a delicacy often prepared at festivals like Eid, Diwali, and Holi in India. Since tender dark carrots are available during the winter and spring months, Gajar Ka Halwa is usually prepared then.
Most importantly, the recipe is a piece of cake! The preparation of the dish takes very little time. No professional cooking skills are required to make this pudding. The aroma of roasted dry fruits and the tender grated carrots make this dish quite relishing. Gajar Ka Halwa is served hot but can also be served with a scoop of ice cream! It’s undoubtedly a perfect climax after any heavy meal.
Mouthwatering Indian Traditional Carrot Pudding from Delhi. Authentic Recipe of Gajar Ka Halwa.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 1000 grams (2.2 lb) Carrot
- 1250 ml (42.27 floz) Milk
- 30 ml (1.01 floz) Ghee Clarified Butter
- 15 ml (0.51 floz) Ghee For the cashew
- 250 grams (8.82 oz) White Sugar – Regular Sugar – Granulated Sugar
- 3.5 grams (0.12 oz) Ground Cardamom Powder
- 30 grams (1.06 oz) Cashew Chopped
- Peel the carrots and use the thicker side of a grater to grate them.
- Put the grated carrots on a pan and turn the heat to medium-high for about 10 minutes.
- Stir it often until all the moisture dries out and the color changes from red to orange.
- Remove the pan and set it aside.
- Add milk to a heavy bottom pan and boil it. Turn the heat to medium-high.
- After around 35 minutes, the milk will reduce to half. Add the grated carrots and keep stirring.
- Keep stirring the Halwa on medium heat until all the milk is absorbed.
- After about 20 minutes, add sugar. This will turn into a liquid form as the sugar will melt.
- Keep stirring and cooking the Halwa for about 15 minutes until the liquid sugar is soaked.
- Add cardamom powder and ghee and roast for 3-4 minutes.
- Fry cashews in ghee separately until they turn golden brown.
- Add the cashews to the Halwa.
- Milk powder can also be added at the end.
- Apart from cashews, dry fruits like almonds and raisins can also be used.
— Specific Atributes of This Recipe:
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