How to Make Gajar Ka Halwa? Guide to the Royal Indian Sweet

Here’s what you’ll need:

• 1 kg fresh carrots
• 1 litre full cream milk
• 2 cups of sugar
• 3-4 tablespoons of ghee (clarified butter)
• ½ cup mixed dry fruits (almonds, cashews, and raisins)
• 4 green cardamoms (crushed into a powder)
• A pinch of saffron strands (optional)

Remember, the quality of the ingredients contributes significantly to the taste and richness of the halwa. Therefore, use the freshest of carrots and premium quality ghee for the best result.

The first step involves prepping your carrots. Peel and grate your carrots using a grater. This can be a time-consuming process, but it’s crucial for the perfect texture of the halwa. Alternatively, you can use a food processor, but remember, the traditional texture comes from hand-grated carrots.

In a large, thick-bottomed pan, heat the ghee. To this, add the grated carrots and sauté them on medium heat. You have to stir continuously to ensure the carrots don’t stick to the bottom of the pan. Cook until the carrots lose their crunch and are completely soft. This process could take about 15-20 minutes.

Now pour in the milk and add the crushed cardamom to the softened carrots. Stir well. The milk should cover the carrots. Let this mixture simmer on a low to medium heat. Stir occasionally, but remember to scrape the sides and bottom of the pan to prevent sticking and burning. This step could take about 40-45 minutes. You have to continue cooking until the milk is well absorbed by the carrots.

Once the milk is entirely absorbed, it’s time to add the sugar. As you mix in the sugar, you’ll notice the halwa becoming slightly liquidy. Don’t worry. Continue to cook on medium heat until the mixture thickens. The sugar helps in bringing out the natural sweetness of the carrots, enhancing their flavour.

In a separate pan, add a bit of ghee and roast your chosen dry fruits until they are lightly golden. Make sure not to burn them. Now, add these roasted dry fruits to the halwa and mix well.

As the final step, you can garnish the halwa with a few more chopped dry fruits or saffron strands (soaked in a tablespoon of warm milk) for an added layer of aroma and a royal look. Your gajar ka halwa is now ready to serve!

Gajar ka halwa is a dish best served hot, and it melts perfectly in your mouth, leaving behind an unforgettable taste of richness and warmth. You can also serve it cold if you prefer. It pairs wonderfully with a scoop of vanilla ice cream, making it a perfect dessert for all seasons and occasions.

1. The Right Carrots: The best gajar ka halwa is made from red or Delhi carrots, which are usually available during the winter. These are naturally sweeter and juicier, enhancing the taste of the halwa. However, if you can’t find red carrots, the regular orange ones will do just fine.
2. The Role of Ghee: Ghee plays a vital role in Indian sweets, and this dish is no exception. It not only adds to the flavor but also provides a lovely aroma. Don’t skimp on ghee, but also make sure not to overdo it, as it could make the halwa greasy. Also, if you want to make ghee at home, check out our blog on how to make ghee from malai, it will give you a traditional flavours.
3. Sweetness Level: The amount of sugar can be adjusted according to your taste. Remember, carrots have a natural sweetness, so adjust accordingly.
4. Low and Slow: The key to a perfect halwa is to cook it on a low flame. Although it’s a bit time-consuming, it allows the ingredients to meld together beautifully and enhances the overall flavour.
5. Stirring Is Important: Make sure to stir the halwa regularly to prevent it from sticking to the bottom of the pan and burning.

Gajar ka halwa can be stored in an airtight container in the refrigerator for about a week. You can reheat it in a microwave or on a stovetop before serving. If you want to freeze it for longer storage, portion it into serving sizes, and freeze. Thaw and reheat before serving.

As for serving suggestions, gajar ka halwa is often served warm on its own, but pairing it with vanilla ice cream is a popular choice. Some even serve it with puris (a type of Indian bread) as a part of a traditional meal.

Carrots are a great source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They’re weight-loss-friendly and have been linked to lower cholesterol levels and improved eye health.

However, gajar ka halwa is a sweet dish high in calories because of the generous use of ghee, sugar, and milk. If you’re on a diet or are diabetic, you can make the following adjustments:

1. Replace sugar with jaggery or sweeteners like Stevia.
2. Use low-fat milk instead of full-cream milk.
3. Limit the amount of ghee.

But remember, these adjustments will alter the taste of the traditional gajar ka halwa.

Making gajar ka halwa is a labour of love. It requires patience and time, but the result is worth every minute spent. This dessert is more than just a sweet dish; it’s a piece of India’s rich culinary heritage. So, embrace the process and enjoy the delicious outcome. Once you’ve mastered this recipe, you’ll find yourself making it for every special occasion or when you want to pamper yourself or your loved ones.

Remember, cooking is an art, and just like any other art, it requires practice. So don’t be disheartened if you don’t get it right the first time. Keep trying, and soon you’ll master this royal dish. Now that you have this comprehensive guide to making gajar ka halwa, what are you waiting for? Give it a try and share your experience with us!

Happy Cooking!