Gajar Ka Halwa | How to make Carrot Halwa
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Gajar Ka Halwa | How to make Carrot Halwa
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A Carrot Halwa recipe made in the traditional way and slow-cooked - with just grated carrots, whole milk, ghee, sugar and some nuts. You will love this evergreen and popular Gajar ka Halwa recipe. Make this rich sweet for special occasions or during festivals.
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Ingredients
- 8 to 9 carrots medium, juicy, tender - 650 grams or about 4 to 4.5 cups grated carrots
- 4 cups whole milk or full fat organic milk
- 4 tablespoons ghee (clarified butter)
- 10 to 12 tablespoons sugar or raw sugar - 180 to 190 grams - add as required
- ½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms powdered finely in a mortar-pestle
- 10 to 12 cashews - chopped
- 10 to 12 almonds - sliced or chopped
- 2 tablespoons golden raisins
- 1 pinch saffron strands - optional
Instructions
Preparation
- 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.
Making carrot halwa
- 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.
Notes
- Use fresh, juicy and tender carrots for the best texture and taste.
- The recipe can be halved or doubled or tripled according to your needs. Note that if you increase the proportions, it will need a lot of simmering and take more time to cook
- The halwa stays good in the fridge for almost about 10 to 12 days.
- Use full-fat milk or whole milk for the best texture and taste.
- Do not leave the halwa mixture unattended while its simmering and cooking as the ingredients can burn or brown at the bottom of the pan. The carrot halwa mixture has to be stirred often.
- Add nuts and dry fruits of your choice.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
42g
(14%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
38mg
(13%)
Sodium
128mg
(5%)
Potassium
560mg
(16%)
Fiber
3g
(12%)
Sugar
35g
(70%)
Vitamin A
13856IU
(277%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
5mg
(6%)
Vitamin D
2µg
Vitamin E
1mg
Vitamin K
12µg
Calcium
224mg
(22%)
Vitamin B9 (Folate)
24µg
Iron
1mg
(6%)
Magnesium
43mg
Phosphorus
197mg
Zinc
1mg
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 38mg | 13% |
| Sodium | 128mg | 5% |
| Potassium | 560mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 13856IU | 277% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 5mg | 6% |
| Vitamin D | 2µg | 10% |
| Vitamin E | 1mg | |
| Vitamin K | 12µg | |
| Calcium | 224mg | 22% |
| Vitamin B9 (Folate) | 24µg | |
| Iron | 1mg | 6% |
| Magnesium | 43mg | 11% |
| Phosphorus | 197mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
477 reviews
Excellent
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