Gajar ka halwa, also known as Gajrela is a classic Indian dessert made with grated carrots, milk, sugar, and warming spices.
What is Gajar ka Halwa
A quintessential Indian dessert, this delectable sweet treat is made from grated carrots slow-cooked to perfection, resulting in a rich, aromatic, and indulgent delight. One of the defining characteristics of Gajar ka Halwa is its meticulous preparation. The grated carrots are sautéed in ghee, releasing their natural sugars and intensifying their flavors. Slow-cooked on a low flame, the carrots transform into a luscious, caramelized concoction. The addition of milk brings a creamy texture, while aromatic spices such as cardamom and nutmeg infuse the dessert with a delightful fragrance.
Indian Sweets
I absolutely love Gajar ka Halwa but I find it so hard to enjoy at restaurants because of how cloyingly sweet some prepare it. In my home we always made it with a bit less sugar than most recipes called for and so now I’ve adapted my recipe to that style. Red carrots have a natural sweetness to them which I really enjoy. The allure of this dessert lies not only in its taste but also in its versatility. It can be enjoyed warm or cold, depending on personal preferences, and is often garnished with chopped nuts like almonds or pistachios for added crunch and visual appeal. I love me a bit of warm halwa with cold cream vanilla ice cream.
A Seasonal Dessert
Beyond its delightful taste and enticing aroma, Gajrela holds sentimental value. It is a dish associated with winter months when carrots are at their sweetest, making it a seasonal delight. The act of preparing and sharing Gajar ka Halwa is a cherished tradition, symbolizing warmth, togetherness, and the joy of festive celebrations. Looking for a twist on this classic? Try our Gajar ka Halwa Cake with Sweet Malai Frosting
- 3 cups red carrots; grated (approx. 6-7 medium carrots)
- 1½ cup whole milk; warm
- 1 tablespoon ghee
- 1 tablespoon butter
- 3-4 saffron strands
- ¾ cup sugar
- ½ cup milk mava powder (whole milk powder)
- ½ teaspoon crushed cardamom powder
- ⅛ teaspoon nutmeg powder
- 3 tablespoons raw nuts; soaked and cut
- Melt the ghee in a heavy bottom pan over medium heat. Add the carrots and sauté them for 5 minutes.
- Add the butter, saffron stands, and sauté for 7-8 minutes until the waters start to release.
- Mix in the milk powder followed by the warm milk, cook for 5-6 minutes.
- Add the sugar and allow the carrots and sugars to caramelize together for 5 minutes.
- Add crushed cardamom powder, nutmeg powder, and nuts. Cook down for another 6-7 minutes or until the halwa has thickened to desired consistency.
- Serve warm garnished with nuts.
Soak raw almonds and pistachios, peel, chop and keep ready for garnish
Use freshly grated carrots as pre grated red carrots tend to oxidize
Milk mava powder is full fat milk powder; this adds a creamy heartiness to the dessert, you can also substitute it for khoya
Enjoy,
