About Gajar Ka Halwa Recipe: – One of the most popular Indian desserts, here is the ‘Gajar ka Halwa’ recipe. Known to have originated in Punjab, it is a delight during the winter months.
Prepare this for special occasions as well as the perfect dessert post regular dinner with the family.
The gajar ka halwa was first introduced during the Mughal period and the name originates from the Arabic word “halwa”, which means “sweet” and it is made from carrot (in Hindi: gajar) so that it is known as gajar ka halwa (meaning pudding of carrot or Halwa of carrot). It is strongly associated with Punjab but it is not clear whether it originated there.
It is very similar to the other types of Punjabi halwa. Gajar ka halwa originally contained carrots, milk and ghee but nowadays includes many other ingredients like mava (khoya).
This age old traditional recipe remained in Punjabi cookbooks for many years. Being a combination of milk and carrots it is known as milk flavoured gajar ka halwa but in the other case, the combination of cream or mawa (khoya) and carrot is described as mava flavoured gajar ka halwa. As it began trending in Europe, it was inevitable that some of it also found its way to Mughal India through trade with the Dutch.
Ingredients of Gajar Ka Halwa Recipe: Grated carrots, milk, sugar, and nuts are stirred and cooked together. A whole lot of nuts make this a great choice to fulfill those post-meal dessert cravings.
Carrots are considered a vegetable, and used in all kinds of vegetable gravies, curries and desserts. Gajar Ka Halwa is one dish where the sweetness of the carrots is allowed to shine
Ingredients Of Gajar Ka Halwa:-
- 1 Kg carrot
- 1 1/2 litre milk
- 8 Green cardamoms
- 5-7 tbsp ghee
- 5-7 tbsp sugar
- 2 tbsp raisins
- 1 tbsp almonds, shredded
- 2 tbsp dates, chopped
How to Make Gajar Ka Halwa:-
- Peel and grate the carrots.
- Simmer in milk with the cardamom until liquid evaporates.
- Heat ghee in a heavy pan and add the carrot mixture.
- Cook over a gentle flame for 10-15 minutes.
- Stir in sugar and continue cooking until the halwa turns deep reddish color.
- Stir in dried fruit and serve.
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