I use grated carrots and add it in boiling milk; it gives another level of taste to the halwa. It is critical to understand the measurements of each ingredient to make an ultimate delicious gajar ka halwa.
You can always use condensed milk instead of whole milk or regular milk that we use at home; condensed milk has its distinct taste which you will not be able to find in your skimmed or toned milk. And in the garnishing, some people tend to use lightly roasted almonds, cashews, pista, and raisins; it does change the flavor of the halwa altogether at once.
Dry fruits need to be chopped blunt so that they are easy to chew and at the same time gives a crunch in your mouth. You can serve it on special occasions, festivals or dinner parties in a very less time. Just follow the measurements properly.
- So, now let's quickly run through the ingredients used to make Gajar ka Halwa.
- ½ kg fresh carrots
- 2 cups full-fat milk
- ½ cup sugar
- 3-4 cardamom pods
- 2-3 tbsp Ghee ( clarified butter)
- ½ cup mava or khoya
- Almonds, cashews and pista or Garnishing
- Directions to make Gajar Ka Halwa:
- For making gajar ka halwa use a deep pan or kadhai (optional: non-stick) so that the halwa can be cooked well.
- I always use a pressure cooker for this; it is simpler to use. But if you do not have one, here is another option for you.
- First of all, you must roast the dry fruits, use a little amount of ghee like ½ tbsp and cook all the dry nuts of your choice in here for about 5 minutes.
- Constantly, keep stirring the dry fruits so that they will not burn, and try to keep the flame low to medium for this. Just when you start to smell the aroma, turn off the gas. You can also dry roast them if you want. Take them out on a plate and chop them into little chunks.
- Now, in a large utensil, turn on the flame to medium and boil milk into it. I am not using any condensed milk here; it is the traditional way of making gajar ka halwa.
- Once the milk is boiling well, add the grated carrots to the utensil and start stirring the mixture well. Remember, milk will take time to evaporate, do not hesitate to mix, it will only help the carrots to soak the goodness of milk into them.
- At this point you can add elachi or cardamom pods, you have to skin the seeds and powder them, to use.
- When you start to see lesser and lesser milk in the utensil and more carrots, then add khoya. Khoya might be optional for some people, but if you are preparing the traditional halwa way then do add grated khoya as well.
- Keep stirring it more now and lower the flame a bit more. At this point also add sugar and at least 2 tbsp of ghee or clarified butter into the halwa and mix properly. You can use powdered sugar if you do not have regular sugar at home but there is no alternative for clarified butter here.
- The importance of ghee is shown in various Indian recipe, and there is no alternative to that.
- After about 10 more minutes, add the dry fruits and switch off the flame. Dish it out hot or cold is up to your choice. I love it warm.