A crown jewel in the repertoire of Indian desserts, Carrot Halwa, popularly known as “Gajar ka Halwa,” transports you to a world of rich, creamy delight with every spoonful. Originating from the northern regions of India, this age-old dessert is a delightful concoction of grated carrots, milk, sugar, and ghee, simmered to perfection.
As the carrots stew in this fragrant mixture, they transform into a pudding-like consistency, acquiring a deep orange hue and an unmistakably decadent flavor profile. Often garnished with a sprinkle of nuts and served either warm or cold, Carrot Halwa is not just a dish, but a celebration of simplicity and tradition.
Whether it’s a festive occasion or a cozy family dinner, this classic treat promises to add a touch of sweetness and warmth to any gathering.
Carrot Halwa / Gajar ka Halwa
Ingredients for Condensed Milk
- 2 cups – Milk
- 1 cup – Sugar
- 1 tsp – Vanilla Essence
- 2 tbsp – Butter
Ingredients for Carrot Halwa:
- 2 tbsp – Butter
- 3 numbers – Carrot
- 1/2 cup – Whole Milk
- Few – Cashew Nuts
HOW TO MAKE CONDENSED MILK:
- Heat milk in a deep bottomed pan and let it come to a boil till it reduces to half its content. This may take 30 minutes of time with continuous stirring.
- Keep Reducing the heat when milk foams up and starts rising up and once milk settles down increase the heat
- Add Sugar and keep stirring in medium heat to let sugar dissolve. Keep stirring in medium heat till the desired consistency of condensed milk is achieved.
- Turn off the heat and remove the milk from Stove Add Vanilla essence and butter to the sweetened milk and combine well Condensed milk is ready to be used with any dessert
HOW TO MAKE CARROT HALWA
- Heat 2 tbsp of butter in a flat bottomed skillet and add grated carrot.
- Saute in medium heat till carrots gets cooked and start changing the color
- Add 1/2 cup of condensed milk to the carrot and saute till the milk and whole milk is completely absorbed by the carrot.
- Turn off the heat and remove the Halwa from stove Carrot Halwa is ready to be served hot or cold
- Refrigeration: Carrot Halwa is let to cool till it reaches room temperature and tuck into the refrigerator. Stays good for a week’s time
- Reuse: Remove halwa from refrigerator and keep in room temperature for atleast half an hour before Serving.