There’s perhaps no one that hasn't experienced the rich flavour of gajar ka halwa! For many, it might even be one of their favourite desserts. Generally, it's prepared during festivals or winters, but let's be honest we just need an excuse to eat it all the time. Here we've got a full proof and simple recipe to nudge you into that direction.
The gajar ka halwa first came to our humble abode during the Mughal era. The name was derived from the Arabic word halwa, which means sweet. Even though halwa is closely related to Punjabi cuisine, it isn't sure whether it originated there or not. Punjab is associated with gajar ka halwa because it is similar to other Punjabi halwas.
If you have guests coming over, or you can't decide what to make for dessert today, you can surely count on gajar ka halwa. This dish is such a crowd pleaser. You could never go wrong when choosing gajar ka halwa for dessert. This simple and easy recipe makes everything a whole lot better for you as we make sure that you dont ever have a problem making this in the future.
1) Start by heating a large stainless steel pan on medium heat. To the hot pan, add all of the milk and let it heat up.
2) To the hot milk, add your grated carrots and dunk them completely in the milk mixture. After incorporating the carrots, keep on stirring the mixture and reduce it till the quantity is a quarter of the original.
3) To the reduced mixture, add the granulated sugar, and incorporate it completely into the halwa. Post adding the butter, add some ghee to it and stir to dissolve it.
4) The halwa is almost done and it's time to finish it off with some grated khoya and also add a pinch of cardamom powder.
5) Serve a hefty portion of this piping hot halwa for yourself in a bowl and top it off with some chopped almonds and pistachio.
Expert Tips
Do not increase the heat while cooking the carrot and milk mixture, as it will burn.
The more you reduce the mixture the thicker the halwa would be.
You can increase the amount of khoya to make a more rich halwa.
There’s perhaps no one that hasn't experienced the rich flavour of gajar ka halwa! For many, it might even be one of their favourite desserts. Generally, it's prepared during festivals or winters, but let's be honest we just need an excuse to eat it all the time. Here we've got a full proof and simple recipe to nudge you into that direction.
Start to heat a large stainless steel chef's pan on medium heat. To the hot pan, add all of the milk and let it heat up.
To the hot milk, add your grated carrots and dunk them completely in the milk mixture. After incorporating the carrots, keep on stirring the mixture and reduce it till the quantity is a quarter of the original.
To the reduced mixture add the granulated sugar, and incorporate it completely into the halwa. Post adding the butter, add some ghee to it and stir to dissolve it.
The halwa is almost done and it's time to finish it off with some grated khoya and also add a pinch of cardamom powder.
Serve a hefty portion of this piping hot halwa for yourself in a bowl and top it off with some chopped almonds and pistachio.
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