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 RECIPE | INDIAN CARROT PUDDING
Gajar ka halwa or the Indian carrot pudding is one of the most popular Indian desserts. Grated carrot is cooked in milk with sugar, cardamom, and raisins, and sprinkled with dry fruits. It is enjoyed both as a hot as well as a cold dessert! This recipe is without the use of khoya or condensed milk.
Provided by Ashima
Categories Dessert
Time 1h15m
Number Of Ingredients 8
Steps:
- In a heavy bottom pot, put milk to heat on medium high. When the milk comes to a boil, reduce the flame to low and let it simmer.*
- Take out 2 tbsp of milk in a small bowl and add in the saffron strands.
- While the milk is boiling, wash, peel, and grate the carrots.
- In a big kadhai/ wok, heat ghee. Add the grated carrots. Stir and cook covered for about 10 mins.
- To the carrots, now add the boiled milk. Mix well and let it cook, with occasional stirring, for about 30 mins till the carrots are cooked and the milk is reduced to ⅓rd.
- Now add the sugar, saffron milk, raisins and half the cardamom powder. Mix well and continue to simmer on low heat for another 5-10 mins till the carrot halwa becomes thick and all the milk has evaporated.
- Mix in the remaining cardamom powder, garnish with green pistachios and serve hot. Or let it cool and chill in the refrigerator for at least an hour before serving it cold.
Nutrition Facts : Calories 313 kcal, Carbohydrate 57 g, Protein 6.5 g, Fat 8.2 g, SaturatedFat 1.9 g, Fiber 3.9 g, Sugar 39.2 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
GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)
This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)
Provided by - Carla -
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat carrots and half-and-half to boiling in saucepan; reduce heat.
- Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
- Stir in the brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
- Garnish with pistachios or slivered almonds.
- Serve warm and enjoy!
Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5
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