Gajar Ka Halwa (Carrot Pudding)
Gajar ka Halwa or Carrot Pudding is a sweet dessert from the Indian subcontinent. The traditional Punjabi Gajar ka halwa is made with carrots, whole milk, ghee, sugar, nuts and saffron. One can use sweetened condensed milk instead of whole milk and sugar to quicken the process of cooking even though the traditional method emphasises on slow cooking the dessert.The word `Halwa' originates from the Arabic word `hulw' which means sweet. Legends believe that the origin of halwa can be traced back to the days of the Ottoman Empire. The original Middle Eastern dessert used to be prepared with starch, fat and sweetener. Dates and nuts were used to lend flavour to the halwa. Years after the Arabs came to India and introduced this halwa, the Indian cooks and culinary experts whipped up their own version with Indian ingredients and gave a desi twist to it. Today in India, there are many variations of halwa and gajar ka halwa is considered to be one of the most popular desserts.Also known as Gajrela or Gajar Pak, Gajar ka halwa is essentially a staple winter dessert because of the availability of the seasonal red, juicy carrots during winter. Carrots get sweeter when the temperature goes down making it ideal for preparing a dessert. That's why it is the most sought-after vegetable as it floods the market during this season. Bright orange carrots are also used when red carrots are not available. Compared to red carrots, orange carrots are less juicier, but they grow throughout the year.Gajar ka halwa is prepared in almost every Indian household on a regular basis. With the onset of winter, and the arrival of red juicy carrots, Gajar ka halwa tops the list as it seems to be everyone's favourite. Even fussy children who avoid vegetables take a liking to carrots and don't throw tantrums when they are presented with this delectable traditional pudding. Gajar ka halwa is considered to be one of the most healthiest Indian sweets and can be relished with zero guilt by health-conscious people. Everyone knows about the health benefits of this wonderful vegetable. Carrots are loaded with beta carotene, vitamin A, vitamin C, vitamin K and fibre and then, milk adds protein and calcium to the dessert. As for sugar, it can be added or reduced as per your taste and requirement. If the carrots are naturally sweet, you can reduce the quantity of sugar in the dessert. In this recipe, the grated carrots are slow-cooked in milk until the carrots absorb the milk completely and it is reduced to a scarlet-coloured yummy wholesome treat. If you want to use the shortcut method, milkmaid can be used along with skimmed milk and this reduces the cooking time. When whole milk is used, it takes some time to absorb into the carrots as it is slow-cooked. You have to stir it continuously with a spatula so that it doesn't get stuck to the bottom of the pan. It is not advisable to cook milk and carrots on high flame because milk tends to burn and get stuck at the bottom of the pan.Gajar ka halwa when slow cooked on low flame brings out the magic of the recipe. This ghee-laden delicacy is rich, delicious, aromatic and doesn't feel sinful at all because of its ingredients. Just be a bit mindful while using sugar in this recipe. For a healthier version of the Gajar ka halwa, jaggery powder is a good natural substitute for sugar.One of the reasons I love preparing Gajar ka halwa is that it has a long shelf life. It can be stored in the refrigerator for upto 10 days. So, I prepare it with 1-2 kgs of carrots and store the rest of the halwa in the fridge for a week and take out small portions when I crave for something sweet after my lunch or dinner.I am sharing the traditional version of the Gajar ka halwa with whole milk, clarified butter, organic sugar, cardamom powder, nuts and saffron.
Equipment
- 1 Grater
- 1 Deep Pan
- 1 Small seasoning/frying pan
Ingredients
- 1 kg Fresh carrots (7 to 8)
- 3 cups Full fat milk
- 4 tbsps Clarified butter (ghee)
- 10 tbsps Organic sugar/brown sugar(powdered)
- 5 nos. Cardamom pods (crushed)
- 10 nos. Cashew Nuts (chopped)
- 10 nos. Almonds (chopped)
- 1 tbsp Golden raisins
- 1 tbsp Pistachios (sliced)
- 1 pinch Saffron strands (soaked in warm milk)
Instructions
- Wash, rinse and peel 1 kg carrots(7 to 8 juicy carrots). Grate the carrots using a grater or a food processor.
- Meanwhile, boil milk and keep aside.
- Next, in a heavy bottomed pan, add the grated carrots and 3 cups of boiled milk and mix together. Cook on low to medium heat. Slow-cook the carrots and keep stirring occasionally.
- After sometime, the milk will start boiling and frothing. Note that the carrots also leave some water while cooking.
- Keep stirring the mixture and slowly the milk will start reducing.Scrape the sides of the pan gently to remove the evaporated milk solids and blend it in with the carrots. Continue cooking and stirring till the mixture is almost dry.
- Meanwhile, in a small pan, add 1 tsp of clarified butter/ghee. Add the chopped cashews, almonds, pistachios and lastly the whole raisins. Shallow fry and take out the fried nuts and keep aside.
- When the carrot mixture is almost dry, add 4 tbsps of clarified butter and mix well. Add 10 tbsps of powdered organic sugar to the mixture.Note that you can reduce the sugar as per your requirement. Some carrots are sweeter, so you can add or reduce sugar accordingly. You can even use a sugar substitute or jaggery powder.
- Next, sprinkle cardamom powder over the cooked carrot mixture . (Use a mortar and pestle to powder if you don't have pre-ground cardamom powder).
- Mix well and simmer till the carrots are cooked and the mixture is thick.
- Stir and simmer till the mixture is completely dry and the ghee is released from the sides.
- Garnish with shallow-fried cashews, almonds, pistachios and raisins.You can add the soaked saffron strands at this stage.Serve hot or cold.
Notes
If you don't have sufficient time you can use milkmaid (condensed milk) instead of full-cream milk. Add condensed milk to the grated carrots, mix and cook till the carrots are cooked completely. If you have got 1 cup of milk, even that can be added along with the condensed milk.
When you add condensed milk you don't have to add extra sugar as the condensed milk already has sugar. While using condensed milk, add one cup of boiled milk so that the carrots get cooked well.
Skimmed milk can be used instead of full fat milk.
If jaggery powder is used instead of sugar, the colour of the halwa turns slightly darker. Other sugar substitutes can also be used to make this halwa.
Gajar ka halwa can also be served with vanilla ice-cream. I had some vanilla ice cream in my refrigerator. So, I served it with vanilla ice cream and it tasted absolutely heavenly!
Hello, my name is Sunita Nayr. I am a food blogger living in Mumbai, India. This is my blog, where I post my favourite recipes.
