Gajar Halwa
Indulge in the rich, aromatic flavors of **Gajar Halwa**, a classic Indian dessert that combines sweet, freshly grated carrots, creamy full-fat milk, and just the right touch of sugar for a melt-in-your-mouth experience. This deliciously decadent treat is slow-cooked to perfection, allowing the carrots to absorb the creamy richness of the milk while releasing their natural sweetness. Enhanced with the warm, floral notes of freshly ground cardamom, and garnished with golden roasted cashews, almonds, and plump raisins, this recipe is a celebration of balanced textures and flavors. With a cooking method steeped in tradition and a touch of ghee for that signature aroma, this homemade carrot halwa is perfect for festivals, special occasions, or simply as a comforting dessert. Serve it warm for an unforgettable experience that will have everyone asking for seconds! **Keywords:** Gajar Halwa recipe, Indian desserts, carrot halwa, traditional Indian sweets, homemade halwa, festive desserts.
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Recipe Information
Ingredients
- 1000 grams Carrots
- 500 milliliters Full cream milk
- 4 tablespoons Ghee (clarified butter)
- 200 grams Sugar
- 6 pods Cardamom pods
- 50 grams Cashew nuts
- 50 grams Almonds
- 25 grams Raisins
Instructions
Wash and peel the carrots thoroughly. Grate the carrots using a medium-sized grater.
In a heavy-bottomed pan or kadhai, heat 1 tablespoon of ghee over medium heat. Add the grated carrots and sauté for 8-10 minutes, stirring occasionally. The raw smell of the carrots should disappear.
Pour in the full cream milk, stir well, and bring it to a boil. Once it starts boiling, reduce the heat to low and let it simmer. Stir the mixture frequently to prevent sticking, until the milk reduces and is absorbed by the carrots. This can take around 25-30 minutes.
While the carrot-milk mixture is cooking, shell the cardamom pods and grind the seeds to a fine powder. Set aside.
Slice the cashew nuts and almonds. Reserve a few for garnishing and set the rest aside.
In another small pan, heat 1 tablespoon of ghee on medium heat. Add the sliced cashew nuts and almonds, and roast until they become golden brown. Remove and set aside. In the same pan, lightly roast the raisins until they puff up. Set aside.
Once the milk has been completely reduced in the carrot mixture, add the sugar and mix well. Continue to cook on low flame, stirring regularly, until the sugar is dissolved and the mixture thickens. This should take about 10-12 minutes.
Add the remaining ghee (2 tablespoons) and stir continuously until the mixture starts leaving the sides of the pan and gathers as a dough-like mass, approximately another 5-7 minutes.
Stir in the ground cardamom powder, roasted cashew nuts, almonds, and raisins, saving some for the garnish. Mix well to combine all the flavors.
Turn off the heat and let the halwa cool slightly. Transfer it to a serving bowl, garnish with the reserved nuts and raisins, and serve warm.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 114 mg | 5% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 36.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 556 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
