Carrot Halwa, also known as Gajar ka Halwa or Gajrela, is a traditional North Indian dessert made from grated carrots cooked slowly in milk, sugar, and ghee. Its rich flavor and melt-in-mouth texture make it a festive favorite, often garnished with nuts and cardamom.
Ingredients
- Carrots (grated) – 4 cups (approx. 6 medium carrots)
- Full cream milk – 2 cups
- Sugar – ¾ cup (adjust to taste)
- Ghee – 3 tbsp
- Cardamom powder – ½ tsp
- Cashews – 10
- Almonds – 10 (sliced)
- Raisins – 1 tbsp
- Khoya (optional) – ¼ cup
Preparation Steps
- Fry Dry Fruits:
Heat 1 tbsp ghee in a heavy-bottomed pan.
Add cashews, almonds, and raisins. Fry until golden and aromatic. Remove and keep aside. - Fry Carrots:
In the same pan, add the remaining ghee.
Add grated carrots and sauté for 5–7 minutes on medium flame until they soften and the raw smell disappears. - Cook with Milk:
Pour in the milk and cook on medium flame. Stir occasionally until the milk reduces and thickens. - Add Sugar:
Add sugar and mix well. Continue to cook until the mixture becomes thick and starts leaving the sides of the pan. - Add Flavor and Dry Fruits:
Add cardamom powder and the fried dry fruits. Mix well. - Optional (Khoya Version):
Add khoya at this stage for a richer flavor and cook for a few minutes. - Serve:
Serve warm or chilled, garnished with extra nuts.
Health Benefits
- Rich in Vitamin A from carrots.
- Milk adds protein and calcium.
- Ghee supports healthy digestion.
- Dry fruits boost energy and immunity.
Tips
- Use red Delhi carrots for best color and sweetness.
- Stir constantly after adding sugar to avoid burning.
- You can use condensed milk instead of milk for faster cooking.
- Store in fridge up to 5 days; reheat with a little ghee before serving.
Variations
-
- Coconut Carrot Halwa: Add ¼ cup grated coconut for a unique twist.
- Jaggery Version: Replace sugar with jaggery syrup for a rustic flavor.
- Dry Fruit Halwa: Add chopped dates and figs for extra richness.