CARROT HALWA | GAJAR HALWA RECIPE
Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.
Provided by Swasthi
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
- Next bring milk to a boil in a heavy bottom pot or deep pan.
- Add grated carrots and cook on a medium heat stirring often.
- Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stir well.
- Sugar will release lot of moisture & will make the entire carrot halwa gooey.
- Cook until half the moisture evaporates, then stir in the ghee.
- Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
- Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
- When it is hot fry the nuts until light golden.
- Then add in raisins if using. When they plump up remove to a plate.
- Then add in the carrots & saute for 2 to 3 mins stirring well.
- Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
- Secure the instant pot & position the steam release handle to sealing.
- Press the pressure cook (manual) button & set the timing to 3 mins.
- When the instant pot beeps and finishes, do a manual pressure release carefully.
- Stir in the sugar, ghee & cardamom powder.
- Press the saute button & saute until the milk evaporates completely.
- Garnish gajar halwa with chopped nuts & raisins.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
GAJAR KA HALWA | CARROT HALWA
Steps:
- First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
- You need approx 4 to 4.5 cups grated carrots.
- In a kadai or deep thick bottomed pan combine milk and grated carrots.
- On a low to medium flame, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Do keep on stirring the halwa in between.
- Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.
Nutrition Facts : Calories 328 kcal, Carbohydrate 42 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 128 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 3 g, ServingSize 1 serving
GAJAR KA HALWA - INDIAN CARROT PUDDING
Gajar ka Halwa is an Indian Carrot Pudding that is made during the festival season, especially Diwali. It's perfect with a cup of masala chai.
Provided by Nisha
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
- Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
- Add the carrots and saute for about 8 minutes until the color of the carrots changes.
- Keep stirring to avoid burning. This is a labor of love.
- Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
- Keep stirring to avoid sticking and burning.
- Once all the milk is absorbed, this is what you should have.
- Add the sugar.
- Immediately after, add 1 more tbsp of ghee.
- Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
- Once done, add cardamom powder. Stir.
- Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
- Mix well.
- Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
- Enjoy with a cup of my Kadak Masala Chai.
Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 7 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 130 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving
GARJARELA (SWEET CARROT DESSERT)
Make and share this Garjarela (Sweet Carrot Dessert) recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a pan of water to the boil. Add in the grated carrots and simmer for 10 minutes. Drain into a colander.
- Melt the butter in a pan with the cloves, cardamom and cinnamon on a very low heat.
- Add the milk and stir well.
- When you can smell the cardamom, add the sugar.
- Stir until the sugar has dissolved and then add in the drained carrots.
- Cook gently, stirring, until the liquid has cooked off, around 5 minutes.
- Cover and cook on a very low heat for 15 minutes.
Nutrition Facts : Calories 374.7, Fat 21.3, SaturatedFat 13.3, Cholesterol 56.3, Sodium 277.3, Carbohydrate 46.5, Fiber 5, Sugar 36.5, Protein 2.5
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
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