In winters, gajar ka halwa is a regular Indian dessert. In fact, in most of the Indian homes I know, on New Year eve it’s a must – it has kind of become a tradition!
Even I made it on this New Year eve but hesitated to share here as I thought gajar ka halwa is too simple a thing to share.
However, then I came to know that she didn’t exactly knew the procedure to make gajar ka halwa. Also, not having khoa/mawa in her kitchen stopped her from trying this evergreen Indian dessert.
Therefore, I thought it will be better to write a post on this dessert. After all just like her, there would be many more readers who may not be fully hands-on with this yummy and effortless dessert.
Before hopping on the procedure, I would like to mention that I make this easy Indian dessert with milk instead of khoa. Milk makes it more convenient.
- Carrot (gajar): ½ kg
- Milk: 11/2 liter
- Sugar: 3/4 cup
- Ghee: 1 tbsp
- Cardamom: 3-4 pods
- Almond and raisins for garnishing
- Peel and grate carrots. Saute it in ghee for 5 minutes on low flame in heavy bottom vessel. This helps in sealing the bright color of carrots. I prefer home-made ghee.
- Add boiled milk and let it simmer on low flame, this will take around 45-50 minutes. In the meanwhile, relax, watch a movie or read a book or chit-chat on phone. Point is, you don’t need to pay continuous attention. You just need to stir once in a while. I like such recipes which require minimum effort and taste awesome. Lazy Megha, I know! 😉
- Carrot will get cooked and become tender and milk will evaporate. When you notice milk has almost evaporated, add sugar to it.
- Increase the flame to medium. At this stage be little watchful and keep stirring continuously. Eventually, the remaining milk will vanish and halwa will become dry.
It tastes best when served warm. However, my personal choice is room temperature. When kept in freezer it lasts for 3-4 days, but I prefer fresh food so I make in small quantity that gets over maximum by next day.
So, do try this easy and tasty halwa and pamper your taste buds.