GAJAR KA HALWA

GajarKaHalwais a sweet dessertpudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios.The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.


The dish originated from the nut dishes introduced by the traders in the Middle East and South Asia during the Mughal period, who make it by using vegetables such as carrots, pumpkin, zucchini, potatoes and snake squash. It is a famous dessert which is favorite all over the Northern India and Pakistan.It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr andRakshaBandhan. The GajarKaHalwa is served hot during the winter.


Now GajarKaHalwa is a popular worldwide dessert with many variations such as Red Velvet Halwa, Carrot and Beetroot Halwa, and Cheesy Carrot Halwa.

INGREDIENTS
  • 2 cups thickly grated carrot
  • 1 tbsp ghee
  • 2 tbsp milk
  • 4 tbsp sugar
  • 4 tbspmava (khoya)
  • 1 tbsp raisins (kismis)
  • 1 tbsp chopped almonds (badam)
  • 1/2 tsp cardamom (elaichi) powder



PREPARATION
  • Heat the ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
  • Add the milk, mix well and pressure cook for 1 whistle.
  • Allow the steam to escape before opening the lid.
  • Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
  • Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
  • Add the raisins, almonds and cardamom powder and cook for another 1 minute.
  • Serve hot or warm.

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