Gajar Ka Halwa or the Carrot Pudding is a very popular desert that is prepared across India, and its popularity has now spread across the globe. Preparing it is a must in many Indian homes during the festive season. It is quite easy to prepare and has a medium shelf-life.
This 100% vegetarian desert is very nutritious and due to its low-fat content, even diabetics can enjoy it. It contains low fat (around 12.19%), which is lower than many other typical South Asian desserts.
The main ingredients for Gajar Ka Halva are freshly grated carrots, dry fruits (almond and raisins), milk, sugar, khoya / dry milk powder and ghee.
Nowadays carrot, the main ingredient is available around the year. However, they are mainly grown during summer and fall, so Gajar ka halwa tastes the best when prepared during those months.
1 Recipe For Gajar Ka Halwa:
You need about 40 mins to complete cooking Gajar Ka Halwa:
- Time taken for preparing for cooking: Approximately 20 mins
- Time taken to cook the dessert: Approximately 20 mins
( Serves 4)
- Carrots / Gajar – 1/5 kilo – this needs to be nicely cleaned, peeled and then grated
- Ghee / clarified butter – about 3 teaspoons
- Milk – about 2.5 cups
- Milk powder – 6 tablespoon
- Kaaju / Cashews – about 6 or 7 pieces (Chopped )
Kishmish / Raisin – 6 or 7 pieces
- Cardamom / elachi – 1 tablespoon
- Almond / badam – 10 pieces approximately (chopped)
- Sugar – 4 tablespoons / Sugar-free powder – 8 teaspoons
3 Preparation Process:
- Wash and peel the carrots and then grate them. Now, place your non-stick frying pan on a medium flame and add 3 teaspoons of Ghee into the pan. After the Ghee heats up, add the grated carrots and fry them.
- Keep on frying the grated carrots in the Ghee about 10 minutes. You will see that the color of the carrots would change slightly.
- Cover the pan with the lid and let the carrots steam nicely.
- Open the lid and pour milk into the frying pan and in a low flame, let the carrots boil. You should occasionally stir the carrots to check whether they have boiled. Gently poke the strands to see whether the carrots have boiled. This process would continue for about 10 mins.
- Add sugar / sugar-free, kaaju, kismish, cinnamon powder, and milk powder into the halva. Mix all the ingredients.
- Let milk dry completely. After the halwa is free of water, you need to now garnish it with the remaining chopped cashew nuts, almonds, and raisins.
The Gajar Ka Halwa or carrot pudding is now ready to be served. It tastes better when it is served hot.