recipe to make gajar ka halwa
The Best recipe to make gajar ka halwa
Classic Gajar Ka Halwa
A creamy, comforting Indian dessert made with boiled and mashed carrots, ghee, and warm spices. Perfect for a cozy evening treat.
🥘Ingredients
- 2 lbs (about 1 kg) carrots, peeled and chopped into 1-inch pieces
- 2 cups water
- 1 tsp salt
- 2 cups whole milk
- 1 cup ghee (clarified butter)
- 1 cup sugar
- 1 tsp cardamom pods, lightly crushed
- ½ tsp cinnamon
- 1 tsp vanilla extract
👨🍳Directions
-
1
Boil the chopped carrots in salted water for 15–20 minutes until tender. Drain and mash them into a smooth paste. -
2
In a saucepan, warm the milk over medium heat until it just begins to simmer. Remove from heat and let it sit for 5 minutes. -
3
In a separate pan, melt the ghee over low heat. Add the sugar and let it melt completely. Stir in the crushed cardamom and cinnamon, allowing the spices to toast for 30 seconds. -
4
Slowly pour the warm milk into the ghee mixture while whisking constantly. Add the mashed carrots and vanilla extract. Simmer for 10–12 minutes, stirring occasionally, until the mixture thickens.
🔧Equipment
- Large pot
- Mixer or food processor
- Saucepan
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Gajar Ka Halwa Works
❓ Frequently Asked Questions About Gajar Ka Halwa
What is the best way to soften the ghee for gajar ka halwa?
Yes, gently warm the ghee in a heavy-bottomed pan over medium-low heat until it begins to foam lightly. Avoid overheating, as it can burn and make the halwa bitter. Stir occasionally to ensure even softening, and once foamy, remove it from the heat briefly to let it cool slightly before adding the grated carrot.
Can I substitute coconut milk for milk in this recipe?
You can use coconut milk, but it will change the flavor and texture slightly. For a traditional taste, stick to whole milk. If using coconut milk, reduce it by half to avoid a watery consistency. Also, coconut milk may require a longer simmer to thicken properly.
How do I know when the halwa is done?
The halwa is ready when it pulls away from the sides of the pan and leaves a slight gap when gently lifted with a spatula. It should also have a thick, glossy sheen and feel firm to the touch. If it’s still too runny, let it cook uncovered for another 5–10 minutes.
Should I use cashews or almonds, or can I skip them entirely?
Cashews or almonds add creaminess and richness, but you can omit them if preferred. If using, toast the nuts lightly in a dry pan for 1–2 minutes until fragrant, then grind them into a fine paste. For a lighter version, reduce the quantity or skip them altogether.
How can I prevent the halwa from sticking to the pan?
To avoid sticking, ensure your pan is well-seasoned and use a nonstick or well-coated surface. Lightly grease the pan with ghee or oil before adding the mixture. Stir frequently, especially in the early stages, and avoid boiling. A thin layer of oil can also be spread on the surface before adding the halwa.
