Kali Mirch - by Smita

Celebrating Passion for Food

  • Home
  • About us
  • Recipes
  • Contact
  • How To?
  • Marathi Recipes
  • My Reminiscence

Carrot Halwa-How to make Gajar Halwa

January 22, 2018 by Smita Singh Leave a Comment

Carrot Halwa or Gajar Ka Halwa is a dessert recipe, and dear readers I dare say this, that is Jewel of Crown of all the Halwa recipes in Indian Cuisine. It’s a north Indian delight that finds its place in almost every Indian buffet. Carrot is the winter crop; however, they are available throughout the year with different storing techniques. Come winter, and these red beauties overwhelms the market with their presence. Winter Carrots are juicy and sweet in nature and ideal for making Halwa.

This Halwa recipe is very easy and while it cooks in milk on slow flame you can wind up all your work and just finish this dessert with its final steps like roasting in ghee and adding khoa.  The only labor intensive and time consuming part of the recipe is of grating carrots manually, but if you have a food processor in your kitchen, you can grate almost a kg of carrots in couple of mins.

Here are the step by step easy instructions with pictures to detail out the recipe for your easy understanding:

Choose red, firm and fresh carrots. Wash them thoroughly under running water to remove dirt or any soil particles. Chop off the head and tail. Cut each carrot into 2 to 3 pieces so that hand holding while peeling becomes easier. Peel them cleanly without scraping out the insides.

Grate them with grater or in a food processor. I preferably use medium size holes for grating.

Put the grated carrots in a big kadai or vessel. Pour milk over it.

Add sugar. Turn on the flame and mix them up on medium flame.

Reduce the flame to slow after mixing and cover the vessel. Cook till carrots gets tender and absorbs almost all the moisture from milk. This would take 1.5 hours when on slow flame and 45 min to 1 hour when cooked on medium flame. However, make sure to stir in between frequently when cooking on medium flame as carrots may stick to the bottom of kadhai and would get burnt.  Carrots tastes better when they get cooked in their own juices and milk.

Meanwhile, dry roast the khoa on slow flame till it achieves light brown color but to ensure not turning dry and grainy. Keep stirring during this process (2-3 minutes). Keep aside.

Once the carrots get cooked and absorbs all the moisture, remove them in plate. You may cook it uncovered to reduce excess moisture.

In a pan, add ghee.

Fry the dry nuts & raisins slightly till raisins get puffed up and nuts get lightly browned. Remove and keep aside.

Add cooked carrots. Fry in ghee till 1 or 2 minutes.

Add khoa and mix completely.

Add nuts and raisins. Add cardamom powder and mix.

Optionally you can add 2-3 drops of rose essence to the Halwa, mix and switch off the flame.

Halwa should be covered till serving time.

While serving, heat slightly and garnish with almond slivers.

Remember to share the recipe if you like it. Spread the word. Let others enjoy this recipe too.

Want to tell us something? Sure, go ahead and type in your comments in the comment section below. Did I hear you say, you want to say something more private? Send in your emails at contact@kalimirchbysmita.com and we will respond as fast as we can.

Save Print
Carrot Halwa-How to make Gajar Halwa

Prep time:  30 mins

Cook time:  120 mins

Total time:  2 hours 30 mins

Serves: 8-10

Ingredients
  • 1 Kgs Red Carrot
  • 250 grams Sugar
  • 250 grams Khoya/Khoa/Mawa
  • 750 ml Milk
  • 1 tsp Cardamom Powder
  • ½ Cup dry nuts and raisins
  • ¼th Cup Clarified Butter
  • 2-3 drops of rose essence
Instructions
  1. To start with wash and clean all the carrots. Chop off head and bottom. Cut carrots in 2-3 pieces.Peel off the skin. We have used 1100 grams of Carrots. After chopping and cleaning, we are left with 1000 grams=1 Kgs
  2. We will grate the carrots in a food processor. We can also use a manual grater.
  3. In a large pan, put grated carrots. Add Milk and Sugar. Put the pan on heat and mix all ingredients. Cover and cook the carrots on low heat.
  4. We have cooked carrots on low heat for 1-1/2 hours. If you wish to rush through the process, then at half stage you may cook uncovered on medium heat to vaporize the moisture. Keep stirring while you cook uncovered.
  5. Meanwhile, we will roast Khoa. We are using Home-made Khoa. Find recipe of Khoa on our Channel. You can also use store-bought Khoa in this recipe. Lightly brown the Khoa.
  6. We have roasted Khoa for 3 mins during which it has lightly browned. Remove from pan.
  7. Meanwhile, Carrots have absorbed the moisture completely. Remove from the pan
  8. In a pan, add clarified butter (Ghee). Now add chopped nuts and raisins and fry lightly. Remove from the pan. Now add cooked Carrots. On low heat, we will cook carrots in ghee for 2-3 mins.
  9. After 2 mins, add roasted Khoa and mix well. Khoa should mix well with Halwa. No lumps should be visible. Add fried nuts, cardamom powder and mix well .
  10. Add 2 drops of rose essence (do not add any more). Adding more will impart a bitter flavor to the Halwa
  11. Mix. Switch off the heat and keep the Halwa covered until serving
3.5.3229

click here to watch recipe video

(Visited 1,244 times, 1 visits today)

Share this:

  • Click to email a link to a friend (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to print (Opens in new window)

Related

Filed Under: Ramadan recipes, Uncategorized

« Bedmi Puri Recipe-How to make Bedmi Puri
Chana Pulao recipe-Chole Pulao »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

About us

Hey Foodies, Welcome to Kali Mirch!
Join us in this exciting journey where we unravel the magic of Indian cooking Read More…

Subscribe for updates

Badge for Top 20 North Indian Culinary Blogs – 2018

Recent Comments

  • RAHUL GARG on Aagri Mutton- A quest for authentic Aagri recipe.
  • Varsha on Kala Vatana Sambar recipe in Marathi- काळ्या वाटाण्याचे सांबार- Kali Mirch by Smita
  • Nirad Patkhedkar on Dry Lasun Khobra Chutney-Dry Lasun Chutney (Dry Garlic Coconut Chutney)
  • Pranay Singh on Kanda Lasun Masala- Secret of Kolhapuri cuisine
  • saindhavi on Kanda Lasun Masala- Secret of Kolhapuri cuisine

Popular Posts

  • Chicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg HandiChicken Handi-Popular Chicken Curry- Handi Chicken recipe-Murg Handi
  • Pink Sauce Pasta recipePink Sauce Pasta recipe
  • Dhaba Style Aloo Matar recipe| Aloo Matar recipeDhaba Style Aloo Matar recipe| Aloo Matar recipe
  • Rice Appe-How to make rice appeRice Appe-How to make rice appe
  • Matki Usal Recipe-Maharashtrian Matki UsalMatki Usal Recipe-Maharashtrian Matki Usal

Archives

  • March 2023
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • April 2020
  • March 2020
  • February 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • January 2018
  • December 2017
  • November 2017
  • October 2017
  • September 2017
  • August 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015

Categories

  • Aagri-Koli Cuisine
  • Accompaniment
  • All recipes
  • Bangda/Bangude/Indian Mackerel
  • Beginner's Recipe
  • Beverages and Ice-creams
  • Bhindi/Okra Recipes
  • Biryanis
  • Chatpata Chaat
  • Chhath Puja recipes
  • Chicken/Murg recipes
  • Comfort Food
  • Dal Preparations
  • Dessert
  • Diwali recipes
  • Dussehra Recipes
  • Egg recipes
  • Exotic recipes
  • Fasting/Upwas recipes
  • Fish Fry
  • Green Peas (Hara Matar) Recipe
  • Guest Posts
  • Happy Baking
  • Holi Special
  • How To?
  • Indian Bread Recipes
  • Indian Masala
  • Karnataka Cuisine
  • Kerala cuisine recipes
  • Know Your Ingredients
  • Konkan Recipes
  • Lunch Box recipes
  • Maharashtrian Recipes
  • Makar Sankranti/ Khichri Recipes
  • Mangalore recipes
  • Marathi Recipes
  • Microwave
  • Monsoon recipes
  • Mutton Recipes
  • My Reminiscence
  • Navratri recipes
  • Paneer Recipes
  • Prawns/Shrimps/Kolambi/Jhinga
  • Raita recipes
  • Rajasthani Cuisine
  • Ramadan recipes
  • Restaurant/Dhaba Delicacies
  • Rice Preparations
  • Sadhya-A Feast for All
  • Sandwiches
  • Seafood
  • Snacks/Breakfast Recipes
  • South Indian Delicacies
  • Summer Special
  • Suran/Yam recipes
  • The Food Stop
  • Uncategorized
  • Uttar Pradesh Recipes
  • Veg Recipes
  • Winter recipes

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...