Gajar (carrot) Halwa
Gajar halwa, also known as gajrela, is a traditional Indian sweet dessert made from grated carrots, milk, sugar, and ghee (clarified butter). It is flavoured with cardamom and garnished with nuts such as almonds and pistachios. Gajar halwa has a rich, creamy texture and a sweet, aromatic flavour. The origins of gajar halwa can be traced back to the Indian subcontinent, where it has been a popular dessert for centuries. It is believed that gajar halwa originated in the Punjab region of India, where carrots are abundant and are commonly used in the local cuisine. Over time, the dish spread to other parts of India and neighbouring countries. Gajar halwa is often made during special occasions such as festivals, weddings, and celebrations. It is typically served warm and can be enjoyed on its own or with a scoop of vanilla ice cream for a delightful contrast of flavours and temperatures. The process of making gajar halwa involves simmering grated carrots in milk until the mixture becomes thick and the carrots are tender. Sugar, ghee, and cardamom are then added to enhance the flavour. The dish is then garnished with nuts before serving. Gajar halwa is beloved for its comforting and indulgent taste, making it a cherished part of Indian cuisine and a popular dessert enjoyed by people of all ages.
Equipment
- 1 Heavy based pot avoid non-stick pots
Ingredients
- 1 Kg Finely grated carrots
- 5 tbsp Ghee
- 1 cup Sugar can add less or add more depending on your taste
- ½ cup Nuts – mixture of finely chopped and dry roasted almonds, pistachios and cashews
- 500 ml Milk Full fat
- 300 ml Double cream
- 1 tsp Cardamom powder
- 1 pinch Saffron Optional
Instructions
- Heat a suitably sized pot on medium heat, ideally a stainless steel pot or a wok (avoid using a non-stick pot), to this add your ghee. Allow this to melt before adding the grated carrots. The carrots will require sautéing for 15 to 20 minutes until they have softened and most of the moisture has evaporated.
- Once the moisture from the carrots has evaporated you are ready to add the milk. Mix the milk into the sautéed carrots and cook until the milk evaporates. Ensuring that you are mixing every few minutes.
- Before moving onto the next stage, you need to ensure that the milk has evaporated, a good indicator will be the carrots catching at the bottom of the pot.
- You are now ready to add the cream, sugar and cardamom powder. Allow this to cook and ensure you keep stirring continuously. You are again looking for this mixture to cook until all the moisture has evaporated.
- This a crucial stage, please make sure the heat setting is no higher than medium and that you are stirring continuously.
- The carrot halwa is ready when all the moisture has evaporated and the ghee is visible on the side of the cooking pot. If you are in a rush you could switch off the heat and complete the dish by garnishing with nuts. However, I prefer to cook the halwa a little longer to achieve a greater depth of flavour.
- I always cook Gajar halwa a little longer and allow the carrots to caramelise providing a more flavoursome dish.
- On low to medium heat continue to sauté the carrots and stirring continuously, you will visibly see a change of colour in the carrots and mixture will release more of the ghee as well. This could take a further 10 -15 minutes. Once you have reached the desired level of caramelisation, you are ready to garnish with the nuts and saffron (optional)
- Final garnish of more nuts and we are ready, enjoy!