Introduction

In North India, carrot halwa is a well-liked dessert that is particularly popular in the winter. The only ingredients in the classic gajar ka halwa recipe are carrots, whole (full-fat) milk, ghee, and sugar; condensed milk or khoya (evaporated milk solids) are not needed.

Using my comprehensive step-by-step tutorial and video will make making the well-known Indian dessert known as carrot halwa (also known as gajar ka halwa in Hindi or gajrela in Punjabi) really easy! Whether you prepare it the old-fashioned stovetop way or by utilizing the Instant Pot, milkmaid, or khoya to cut corners.

Total Time for Carrot Halwa

Preparation Time	10 mins
Cock Time	30 mins
Total Time	40 mins
Servings	4

Ingredients

• 500 grams or ½ kilogram carrot (gajar)—you should prefer immature carrots
• 2 cups of milk (1 cup for Instant pot)
• ½ cup of sugar (+ 2 tbsp optional) (prefer organic)
• ½ teaspoon of cardamom powder (or 4 pods skinned & powdered)
• 2 tablespoons of ghee (clarified butter)

Optional ingredients

• Twenty different nuts 10 almonds, 5 cashews, and 5 pista
• 2 tablespoons of raisins optional

How To Make

Preparation

1. Peel and wash carrots under running water.
2. Using a hand grater or a food processor, grate them.
3. Dry-roast the nuts until they get crisp, then let them cool and cut them. OR Chop the nuts first and cook them in 1 tablespoon of ghee until they start to turn golden. Once added, cook the raisins until they plump up. Transfer to a plate.

Making Carrot Halwa

1. Next, heat milk in a big pan or saucepan with a heavy bottom to a boil.
2. Add the grated carrots and simmer, turning often, over medium heat. Avoid leaving the saucepan unattended as it will cause the milk to burn.
3. Add the sugar and whisk thoroughly once the milk has evaporated completely. Sugar will cause the carrot halwa to release a lot of moisture and become extremely mushy.
4. Add the ghee and cook until half the liquid evaporates.
5. The carrot halwa should be thoroughly sautéed in ghee until all of the liquid has evaporated.
6. Once cooked, gajar halwa thickens and takes on a fragrant flavor. It will remain damp. Overcooking halwa causes it to become dry. Add a little cardamom powder.
7. Add nuts to the carrot halwa. Serve with ice cream either warm or cold.

Instant Pot Gajar ka Halwa

1. Once the sauté button is pressed, add one tablespoon of ghee to the IP’s steel insert.
2. Fry the nuts until they are light golden while it’s hot. Then, if using, add the raisins. Once they swell up, transfer them to a platter.
3. After that, stir thoroughly and sauté the carrots for two to three minutes.
4. Add a cup of milk and well stir. Use a spatula to clean the pot’s bottom to remove the deglaze.
5. Put the instant pot in place and turn the steam release handle to the sealed position. Select “Manual” pressure cooking and set the timer for three minutes.
6. When the instant pot beeps and shuts off, gently release the pressure using your hands.
7. Add the cardamom powder, sugar, and ghee and stir. Once the milk has entirely evaporated, press the sauté button and continue to sauté.
8. Garnish gajar halwa with raisins and chopped almonds.

Nutrition Facts

319	14g	44g	5g
Calories	Fat	Carbs	Protein

FAQs

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