Gajar Ka Halwa (Carrot Halwa) is known as “Gajrela”.
Due to how readily available and inexpensive carrots are in Pakistan, almost every woman can cook gajar ka halwa.
Gajar ka halwa, often known as carrot halwa, is an Indian or Pakistani dessert pudding made with carrots.
The khoya is the sole expensive ingredient, although it only takes a small amount. Spending a little cash will make this sweet.
Use pure, fresh milk as well. Sugar usage should be based on personal preference. The essential step is to gently cook each component while keeping them from becoming overly dry.
The gajar ka halwa recipe served at wedding festivities differs from the handmade halwa recipe in that it contains more eggs and butter, making it less dry.
Use whatever suits you; some women and hotel cooks also prepare it in desi ghee.
The flavor of the carrots, khoya, and nuts create the authentic halwa, so make sure they are all well combined in a proportional amount. Serve it with tea, lunch, dinner, or morning, if you choose.
What is Gajar Ka Halwa?
An Indian and Pakistani delicacy called gajar ka halwa is created with milk and carrots. Typically, raisins and nuts are used as a garnish.
This is one of my favorite Pakistani desserts, I'll tell you that much. Once the carrots have been cooked down, the sweet flavor and texture are out of this world. When eaten warm on a chilly winter day, it almost turns into a fudgy consistency and becomes delightful.
Is Gajar Ka Halwa Healthy?
We all need to eat gajar ka halwa, a healthy dessert. This is because carrots are the main component of gajar halwa. Vitamin A, vitamin C, vitamin K, and fiber are abundant in carrots. Protein and calcium are added to the meal by the milk in halwa.
Gajar ka halwa's nutritional value is increased by the milk's calcium and protein content. Additionally, milk increases bone density and guards against osteoporosis symptoms known as a "porous bone" problem. Ghee, which supports good skin and strengthens bones, could be added for further advantages.
How To Make Gajar Ka Halwa Step By Step?
Preparation:
1. Carrots weighing 500 grams (half a kilogram or 1.1 pounds) should be well-washed. Use a bit more or a little less, but not a lot. Finely grate them after peeling. The process of grating is sped up with a food processor. You may therefore utilize one if you own one.
Use a heavy-bottomed big saucepan or skillet for this recipe to help avoid the halwa from burning and sticking to the bottom. A pressure cooker, however, also functions nicely.
Four green cardamoms can be crushed in a mortar and pestle or spice container if you don't have cardamom powder.
2. Roast 10 pistachios, 5 to 6 almonds, and 5 cashew nuts until crisp on a low fire. They should be put on a chopping board, allowed to cool, and then chopped. OR, as an alternative, finely chop the nuts or pulse them in a grinder (only twice or thrice). In one tablespoon of ghee, fry them until brown and crispy. Place aside. If raisins are what you prefer, fry about 15 of them in ghee until they are plump. Place aside.
3. Pour 2 cups of milk next to the same pan and start heating it.
4. Including grated carrots. (Optional) If you're using normal carrots rather than (Delhi gajar) red carrots, sauté the carrots in 1 tablespoon ghee until a pleasant aroma emanates, then add milk. This procedure aids in removing the earthy and strong flavor that some varieties of carrots have.
5. While cooking on a medium flame, stir. Stir frequently to avoid the bottom scorching. I didn't need to stir too frequently because I used a skillet with a heavy bottom. But if you want to avoid the halwa sticking at the bottom, I recommend checking frequently.
6. As you approach the end, you must always be cautious. Particularly if the milk has almost completely evaporated.
7. Continue cooking until all of the milk is gone.
8. After that, stir in a half cup plus two tablespoons of sugar.
9. The sugar melts, making the carrot halwa again gooey. Cook and stir. Add 1 tablespoon of ghee and stir thoroughly when the moisture has half-evaporated.
10. Cook and stir the halwa until it thickens. Add a half teaspoon of cardamom powder right before you finish. Finally, add almonds and raisins to the carrot halwa. Serve warm or cold.
Gajar ka Halwa With Condensed Milk:
Because it is quick to prepare, this method is useful when you want to cook this dish for a special event. The cooking time is less than half when condensed milk is used, and the halwa that is produced is significantly richer, savory, and delectable.
Ingredients:
500 grams carrots
½ tin of condensed milk (½ cup + 2 tablespoons)
¼ teaspoon of cardamom powder or 1 teaspoon of rose water
1½ tablespoon of ghee (divided – ½ tablespoon + 1)
¼ cup of chopped nuts (cashews, pistas, almonds)
2 tablespoons of raisins
Method:
1. Thoroughly wash and peel 500 grams of young carrots. Use a food processor or a hand grater to grate them. In case you have a food processor, use the fine grater.
2. Heat the pan and add a half teaspoon of ghee. As a result, the halwa doesn't burn or adhere to the pan. If you'd like, you can add 1/4 cup of chopped nuts. They must be fried until gently golden. Add 2 teaspoons of raisins next. When they are all full, transfer them to a platter.
3. Add the grated carrots and cook for 2–3 minutes.
4. Add 12 tin (12 cups plus 2 tablespoons) of condensed milk.
5. Combine thoroughly and cook on medium heat. As you watch, the carrots will begin to release moisture.
6. Cook the gajar under cover until it becomes tender and soft. Add the powdered cardamom.
7. A couple of tablespoons of ghee enhance the flavor and aroma. You can also add more if you like.
8. Combine and cook until a pleasant aroma is released.
9. Turn off when the milk has evaporated. As a garnish, mix in chopped almonds, pistachios, and cashews. Gajar ka halwa can be served warm or cold.
Gajar is Halwa With Khoya:
Since less milk is used in this method than in the conventional one, it also takes much less time.
Ingredients:
½ kg of carrots
½ cup of khoya (unsweetened)
1 cup of milk
½ cup + 2 tablespoons of sugar
½ teaspoon of cardamom powder
Method:
1. Make sure to grate the gajar using a medium-fine grater. Since the carrots aren't cooked for a very long period with this approach, larger gratings won't soften up as rapidly.
2. You might choose to sauté the nuts and raisins in one tablespoon of ghee. then include milk and carrots. Carrots should be cooked on low heat while stirring often. If the milk evaporates and the carrots are still hard, cover the pan and stew for a few minutes on the lowest heat.
3. Khoya and sugar are then added. Stir and carry on cooking. The combination as a whole becomes goopy. Gajar ka halwa should be cooked till it thickens.
4. Sauté for 2 minutes after adding 1 tablespoon of ghee. Turn off and add some nuts and raisins as a garnish.
Gajar Ka Halwa With Milk Powder:
Dry milk, which is another name for milk powder, is available at supermarkets. For this, I use Nestle every day. You can change the amount of sugar and milk powder to your favorite taste depending on the type you use.
Ingredients:
½ kg of carrots (grated)
1/3 cup of milk
¾ to 1 cup of milk powder (dry milk, I use nestle every day)
2 to 3 tablespoons of ghee
¼ teaspoon of cardamom powder (according to taste)
4 to 8 tablespoons of sugar (according to taste depending on the milk powder)
Chopped nuts as required
Method:
1. Add milk and grated carrots to a pressure cooker or saucepan with a sturdy bottom. Carrots should be cooked on medium-low heat until they are soft. If using a pressure cooker, cook it on medium heat for 1 whistle. Observe a natural decrease in pressure.
2. When the carrots are ready, stir them occasionally. After that, add sugar and keep the heat low. Carrot halwa turns slightly goopy when the sugar melts. At this point, liberally sprinkle the milk powder over everything and thoroughly stir to combine.
3. Cook while stirring often until the majority of the moisture has evaporated. To adjust the sweetness levels, taste the mixture and add additional milk powder or sugar as needed.
4. Turn off the heat after adding the cardamom powder. Toss in some chopped nuts.
Enjoy!
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