Scoopoftidbits completes its first year in the world of food blogging. Special thanks to my family and friends for their unconditional support and encouragement in this beautiful journey. What better way of celebration other than celebrating with a sweet dish. This time, it is Carrot Halwa or Gajar ka Halwa.
Carrot Halwa or famously known as the Gajar ka Halwa is a dessert loved by all and prepared widely in North India. My family too loves it and I always ensure that I make it whenever carrots are available in abundance during the winters. Secondly, this is another favorite dessert/sweet of my family members next to Gulab Jamuns. Carrot Halwa or Gajar ka Halwa is one of the easiest dessert/sweet to make as compared to other halwa varieties and tasty too. Even those who hate carrot will not deny the yummy combo of warm Carrot Halwa or Gajar ka Halwa with a scoop of Vanilla ice cream.
Carrot – 800 gms or 6 to 7 nos.
Milk – around 500 ml
Sugar – 5 tbsps
Ghee – 3 tbsps
Broken cashews – a handful
Cardamom powder – 1 tsp
Prep time – 10 mins
Cook time – 45 mins
Total time – 55 mins
- Wash, peel and grate the carrots. You can use any carrot variety that is available (Delhi or Ooty). For ease of use and to reduce the muscle work, I used my food processor for grating and the work was done in 5-6 minutes. You can use your hand grater too.
- Take the grated carrot in a vessel and add the milk to it.
- Place the vessel inside a small pressure cooker and pressure cook it for 2 whistles. Let the pressure release naturally. Carrots will now be soft after pressure cooking.
- Transfer the cooked carrots to a pan and cook on medium flame until the carrot and milk mixture thickens and starts leaving the side. Keep stirring in between. This may take around 30 minutes.
- Add sugar and keep stirring for the sugar to melt completely.
- Add the cardamom powder and mix well.
- In a small pan, heat ghee and fry the cashews until golden brown. Add fried cashews along with the ghee to the carrot halwa.
- Toss the Halwa and your delicious mouth watering Gajar ka Halwa or Carrot Halwa is ready for serving.
Serve the delicious Carrot Halwa warm to your loved ones and see them relishing it. You can also serve it the same way as it is served at party/functions, along with a scoop of Vanilla Ice cream.
- You can use any carrot variety (Delhi or Ooty), whichever is available. I sometimes use a combination of both too.
- Add sufficient water in the pressure cooker and then place the container with the carrot+milk mixture.
- I used around 2 cups of low fat milk for making this halwa. You can use full fat milk for more richness. Also, you can increase the quantity of milk used by another cup too. However, the cook time will also increase accordingly.
- Adjust the quantity of sugar as per your taste preference. The quantity I have used above gives medium sweetness.
- You can skip pressure cooking the grated carrot and directly add it to the carrot and milk to the pan and cook until the carrots are cooked and the mixture thickens. I find the pressure cooking method easier and less time consuming. Hence, follow it.
- I usually stock cardamom powder, so used it. You can crush 2-3 pods of cardamom and use it.
- This halwa stays good at room temperature for 2 days. If refrigerated, it stays good for 3-4 days. You can serve it by reheating.