gajar ka halwa recipe with milkmaid | carrot halwa recipe with step by step picture format. It is a traditional dessert recipe of North India and Punjab. It is popularly known as Gajar Ka Halwa among North Indian and Punjabis. In North India, festivals or celebrations are incomplete without this special dessert Gajar Ka Halwa. If you are on diet, the appeal of Gajar Ka Halwa would compel you to skip your diet plan at least for once. It contains ghee, milk, and khoya or condensed milk and sugar. Oh, don’t forget about the dry fruits, that is also the most important ingredients of gajar ka halwa.
Though Carrot is a highly recommended vegetable for our good health as well as good vision. But carrot in gajar ka halwa cannot be able to retain its healthy features because of containing lots of calories. Whatever it is, whenever having Carrot or gajar ka halwa we should concentrate on its most appealing texture, wonderful aroma, and super delicious taste and keep all the other things aside.
If you are planning to prepare gajar ka halwa with Delhi carrot, then winter is the best season as per its availability although gajar ka halwa with the local carrot(which is also called Ooty carrot in Bangalore) is as delicious as the Delhi carrot one. Only the difference is, the texture of Dehli carrot halwa will be more bright in color than the gajar ka halwa with the local carrot. This authentic North Indian dessert slowly enters into the kitchens located in others part of India because of its awesomeness.
The traditional way of making Gajar Ka Halwa is only with milk, sugar, and ghee or clarified butter. There is no use of khoya or condensed milk. But nowadays, People generally make this gajar ka halwa in a different way ie. halwa with milk, with khoya, with condensed milk. Here I will prepare this recipe with condensed milk, which is very easy to make and tastes delicious. Here I have used my homemade condensed milk, I will share the recipe of my homemade condensed milk very soon. You can use the readymade condensed milk from the market to prepare the Gajar ka halwa.
You may like Indian festival dessert recipe of mine, i.e, Sri Krishna Janmashtami special Malpua recipe, Ganesh Chaturthi special modak recipe, tricolor sweet barfi, doodh peda recipe | milk peda recipe | Janmashtami peda recipe.
gajar ka halwa recipe with milkmaid | carrot halwa recipe
(1 cup= 200ml)
- 500 gms carrot
- 2 cup milk
- 1 cup condensed milk
- 20 -22 cashew nuts
- 10-12 almonds
- Handful raisins
- 3 bay leaves
- 5 green cardamoms
- 3 1/2 tbsp ghee/clarified butter
- pista and almond for garnishing
Prep time: 10 mins
Cook time: 40 mins
Served in: 50 mins
Cuisine: North Indian/ Punjabi
1 First rinse the carrots with fresh water, then peel its skin. Now grate the carrots with the help of a greater or a food processor.
2 Take a deep bottom pan, non-stick is preferable for this recipe and place it on a medium heat. First, make it hot and dry roast all almonds and pista. Then add 3tbsp ghee into the pan and fry all cashew nuts into ghee. Take all the cashew nuts from the pan and keep it aside.
3 Now add bay leaves into the ghee. Then add grated carrot into the pan, mix it well with the ghee and keep stirring frequently (as we don’t want to burn the carrots). keep it doing for 10 mins till the raw smells of carrot go off and carrots turn tender.
4 Add the milk to the pan and bring it to boil. After start boiling slow down the flame and place a tight lid on the pan to cook it properly. Stir it occasionally, and wait till the carrots get soften and properly cooked in the milk. Meanwhile, chop all the roasted almonds and pista and keep it aside.
5 Now add all fried cashew nuts, raisins and a part of roasted chopped almonds(rest amount is kept for garnishing) into the halwa, mix it well. Then add the condensed milk to it and stir it well.
6 Now its time to raise the flame to the higher mode to reduce the milk faster and get it to thicken. Stir it continuously till the milk gets evaporated and you are not getting the desired consistency of the gajar ka halwa.
7 lastly, add cardamom powder, mix it well and turn off the heat. And the most important to cover it with the lid for few minutes(as we want to spread the aroma of cardamom evenly to the halwa.)
8 Garnish the halwa with chopped roasted almonds and pista. Serve it warm or chilled as per your choice.
The non-stick pan is preferable as the milk is used to prepare the halwa and milk has a tendency to quick burn or else you have to be very careful while cooking the halwa.
While cooking the carrot in the milk, don’t add the condensed milk into it as condensed milk contains sugar and sugar don’t allow the carrots to get soften or properly cooked in the milk. Add condensed milk once after carrots get soften in the milk.