Gajar ka halwa or carrot halwa is the most common dessert which is served in North India during the winter season. The sight of fresh red carrots in the market takes me back to my child hood. I remember my mother grating the carrots for the halwa and me and my brother would just run away with a carrot from the whole lot of carrots.
This carrot halwa recipe is my mother's recipe, this is the way I've learnt it and this is the way we all love it :)
This Carrot halwa recipe needs a little more time to be cooked as it is simmered on low heat but once you taste the halwa, all the time and energy that goes into making it seems worth the effort.
INGREDIENTS
1 kg red, juicy and tender carrots
1 litre full cream milk
250 gms khoya (evaporated milk solids)
250 gms sugar ( you can reduce the amount of sugar a little if you prefer your halwa to be less sweet)
dry fruits of your choice kaju(cashews), kishmish(raisins), badam(almonds)
METHOD
1. Wash, peel and grate the carrots and keep aside.
2. In a deep heavy bottomed pan or kadai add the carrots and the milk. You can either add all the milk at once or if the pan is not very deep, add enough milk to cover the carrots first and then slowly keep on adding the milk till all of it is used.
3. Put it on medium flame and let the carrot and milk mixture come to a boil.
4. Simmer the mixture on low flame. Keep stirring it at regular intervals. The mixture should not stick to the bottom of the pan or kadai.
5. Slowly the milk will start reducing.
6. Once you see that most of the milk is evaporated and absorbed by the carrots, add the sugar.
7. Gradually the sugar will melt, keep stirring at regular intervals.
8. Once all the sugar has been absorbed add the khoya to it.
9. Keep stirring it till it gets mixed nicely. You can add the dry fruits of your choice at this point. I have not added them as my kids like the halwa without the dry fruits.
10. Switch off the gas once everything is mixed nicely. Gajar ka halwa can be served hot as well as cold whichever way you prefer.
PICTORIAL GUIDE
1. Wash, peel and grate the carrots and keep aside.
2. In a deep heavy bottomed pan or kadai add the carrots and the milk. You can either add all the milk at once or if the pan is not very deep add enough milk to cover the carrots first and then slowly keep on adding the milk till all of it is used.
3. Put it on medium flame and let the carrot and milk mixture come to a boil.
4. Simmer the mixture on low flame. Keep stirring it at regular intervals. The mixture should not stick to the bottom of the pan or kadai.
5. Slowly the milk will start reducing.
6. Once you see that most of the milk is evaporated and absorbed by the carrots, add the sugar.
6. Once you see that most of the milk is evaporated and absorbed by the carrots, add the sugar.
7. Gradually the sugar will melt, keep stirring at regular intervals.
10. Switch off the gas once everything is mixed nicely. Gajar ka halwa can be served hot as well as cold whichever way you prefer.
HAPPY COOKING!! 😊
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