This is an Indian sweet dish originated in Punjab. Gajar-ka-halwa also called as gajrela is mainly made up with grated carrots. So, make sure you buy juicy, tender carrots from the market. Sugar and milk is added to the same to make it sweet and delicious. Traditionally, khoya I.e milk solids were not added while making gajar ka halwa. But now-a-days some prefer adding the same. Gajar ka halwa or carrot pudding is famous sweet dish across India. Many choose eating Gajar ka halwa over raw carrots in salad. Not just on occasions but this sweet dish is enjoyed throughout the year.
Carrots are very nutritious to eat and they are very good for the eyes. Because winter is the season for carrots, hot and sweet gajar ka halwa eaten in winters after dinners and lunches.
It is doubtful that you will get this sweet pudding in sweet shops, you might get it in restaurants but many prefer cooking it at home.
Loved by adults as well as children, this low-fat, nutritious yet mouth-watering recipe if followed correctly according to steps given below will make sure you will binge on it whenever you feel like eating it.
Time taken for Making GAJAR KA HALWA
If followed correctly, the steps given below will take about 10-15 minutes to prepare and 25 minutes for cooking. I.e approximately 35 minutes will be required. This might differ from person to person, variating by speed.
Number of Servings for GAJAR KA HALWA :
Procedure to make Ghee:
Heat 2 ½ cups white butter in a deep non-stick pan.
Once the butter melts, reduce heat to low and simmer, stirring frequently, so that it does not scorch.
Cook for 30 minutes or till it turns light brown and the residue settles down. Remove from heat and cool. Strain into an air-tight jar and let it cool completely. Cover and store.
Procedure to make Khoya:
Boil 1 liter full cream buffalo milk in a deep thick-bottomed non-stick pan. Reduce the heat and simmer, stirring continuously, till the milk reduces and forms a thick lump. It is very important to stir continuously and not allow the cream to form on the surface because this will affect the texture of the khoya.
Procedure to make Green cardamom powder:
Peel 100 grams green cardamoms and take out the seeds. Dry-roast the seeds till fragrant. Remove from heat, cool and grind into fine powder. Store in an airtight jar, use as required.
Garnish with dry fruits and serve the dish as desired, hot or after cooling a little at room temperature.
Gajar ka halwa or carrot pudding is ready to eat! 🙂
Take a pressure cooker, add some ghee in it. Then heat it.
Add the carrots and then saute along with the ghee for 5 minutes.
Add milk and the sugar to the same and then seal the cooker with the lid and let it cook for another four whistles.
Then after four whistles, make sure the pressure is reduced in the cooker and then stir the khoya.
Cook for another 2-3 minutes. Don’t forget to stir this all continuously.
Add the green cardamom powder and mix it again.
Cook and stir till entire water content is evaporated.
Add almonds, cashews, raisins to this. Cook for another couple of minutes (2-3 minutes)