Gajar Ka Halwa Recipe
Gajar ka Halwa is a popular dessert of North India. It is a delicacy of Punjab, but well-liked in other parts of India as well. During winters it is prepared in whole North India on regular basis. It is commonly known as “Gazrela”. Usually Gajar ka Halwa is a common weakness of sweet toothed people.
It is commonly prepared in winters, as the carrots of winter are more tender and juicy. I prefer to take tender carrot, because the thick ones are usually not much juicy. Red carrots are good for halwa making, but orange ones can also be used.
Gajar ka Halwa making is a tedious and time consuming process. It is fully loaded with milk, sugar, clarified butter (ghee) and dry fruits. I am here using “Mawa”(evaporated milk) also, but normally a good quantity is used instead of this. Traditionally, it is cooked in thick bottomed pan on low flame for very long time may be for hours. This gives authentic taste to the Halwa. Halwa can be stored in refrigerator for 5-7 days, just requires little re- heating before serving for freshness.
Traditional “Gajar ka halwa”cooking is time consuming, but it’s cooking in microwave is quite easy. If you want to check recipe for preparation of Gajar Ka Halwa in microwave check the link. I have also added Video of Gajar ka Halwa in microwave.
Other halwa recipe, I have uploaded Cucumber Halwa (low Fat), Moong Dal ka Halwa, Suji Halwa in microwave recipes. In addition to this, do check our left over section, where recipes of “Leftover Rice to Halwa”, “ Leftover Roti to Halwa” is published.
How to make Gajar Ka Halwa Recipe
|Carrots (gazar)||1 kg|
|Milk (doodh)||1½ liter|
|Coagulated milk (mawa)||½ cup|
|Cardamoms seeds (elaichi) powder||½ tea spoon|
|Clarified butter (ghee)||5-7 table spoon|
|Sugar (chini)||½ cup|
|Dry fruits shredded||¼ cup|
- 1. Peel and grate the carrots.
- 2. Roast mawa in a dry pan and keep aside.
- 3. Boil milk in a heavy pan and add carrots and cardamom powder.
- 4. Simmer in milk until liquid evaporates.
- 5. Heat ghee in a heavy pan and add the carrot mixture.
- 6. Cook over a gentle flame for 10-15 minutes.
- 7. Add Coagulated milk (mawa) and cook it for 2-3 minutes.
- 8. Stir in sugar and continue cooking until the halwa turns deep reddish color.
- 9. Add dry fruits stir it and serve hot.