Best Carrot Halwa Recipe | How to make Gajar Halwa
Carrot Halwa, popularly known as Gajar Ka Halwa or Gajar Halwa, is a classic and rich, decadent melt-in-mouth Indian pudding dessert packed with dry fruits and nuts. A dessert that will impress everyone.
- 3 cups Carrots tightly packed (peeled & grated)
- 2 to 4 tablespoon Butter or Ghee
- 4 tablespoon Milk
- 6 tablespoon Condensed milk
- ¼ teaspoon Cardamom powder
- 2 tablespoon Cashews roasted
- 2 tablespoon Almonds roasted
- 2 tablespoon Pistachios roasted
- 2 tablespoon Raisins
How to make Carrot Halwa (Gajar ka Halwa) on Stovetop
In a non-stick pan on medium heat, melt the butter. Add the grated carrots and saute on medium flame till the carrots are tender and cooked, and any extra moisture has dried out. This may take around 5 to 8 minutes.
3 cups Carrots tightly packed (peeled & grated), 2 to 4 tablespoon Butter or Ghee
Now add milk and stir till all the milk has dried out. This may take about 2 minutes.
4 tablespoon Milk
Next add condensed milk and stir nicely. Add cardamom powder, and dry fruits & nuts of your choice now.
6 tablespoon Condensed milk, ¼ teaspoon Cardamom powder, 2 tablespoon Cashews roasted, 2 tablespoon Almonds roasted, 2 tablespoon Pistachios roasted, 2 tablespoon Raisins
Simmer on low flame and stir the halwa till the mixture dries up. Keep stirring them to avoid it burning from the bottom.
Carrot Halwa is ready. Serve warm or bring it to room temperature and keep in refrigerator and serve chill.
How to make Instant pot Gajar Halwa (Carrot Halwa)
Turn on the SAUTE mode of your IP. Add carrots and ghee and saute just for 1 minute. This gives good color and flavor. To this, add milk, condensed milk, and mix.
Close the lid. Set the valve to sealing position and pressure cook on HIGH for 2 minutes. Now do quick pressure release by positioning valve to the venting position. Open the lid of your IP once the pin drops.
Turn on the SAUTE mode again and cook for an additional 2 to 3 minutes till all the liquid dries up, if any. Add dry fruits, nuts, cardamom powder and cook for another 1 minute, stirring continuously. Instant pot carrot halwa or gajar halwa is ready.
- Depending on the quantity you need, vary the ingredient amounts. The sweetness I used was perfect for my family. If you like it sweeter, then add additional sugar.
- Continuously saute the carrots in ghee or butter and then add milk, followed by condensed milk. This will give you a much intense flavor.
- Do not leave the carrot halwa on the gas or stove unattended. It can be burnt easily. Keep stirring it during the process.
- When it comes to adding dry fruits and nuts, I always love to roast them as they give additional aroma and add a little extra crunch. Depending on your liking, vary the amount and type of nuts used in the recipe.
- You can add ghee or butter up to 4 tbsp. I generally like to cut down on fat in my recipes.
- Store carrot halwa in the refrigerator for up to 2 weeks.
- Adding 2 to 3 tablespoons of milk powder can make this dessert richer.
Calories: 293kcal | Carbohydrates: 36g | Protein: 7g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 157mg | Potassium: 599mg | Fiber: 4g | Sugar: 27g | Vitamin A: 16333IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 1mg