Delightful Gajar Ka Halwa (Carrot Pudding)
Gajar Ka Halwa, a timeless Indian dessert, has a special place in my heart. On February 19, 2002, I marked a momentous occasion in my life when I discovered my poetry had been published in an anthology titled 'Across the Abyss'. To celebrate this joyous milestone, I prepared this rich and aromatic carrot halwa for my family. The warm, inviting aroma of freshly grated carrots simmering in ghee, combined with the sweetness of sugar and the richness of khoya, creates a delightful treat that is especially cherished during the winter months and at festive gatherings. This luxurious dessert will not only satisfy your sweet tooth but also warm your heart. Join me in making this delectable treat that promises to bring joy to your table - it's a delight you won’t want to miss!
N/A
Servings
400
Calories
10
Ingredients
Ingredients
Ghee
3/4 cup (Melted)
Carrots
1 kg (Peeled and grated)
Evaporated Milk
1 1/2 cans
Sugar
2 cups
Khoya
100 g (Grated)
Almonds
15 (Soaked in hot water, peeled and slivered)
Water
1/4 cup
Saffron
1 pinch (Soaked in the water)
Cardamom Powder
1/2 teaspoon
Edible Silver Foil
As desired (For garnishing)
Instructions
1
Start by grating khoya and set it aside for later use.
2
In a large heavy-bottomed pan, combine the grated carrots and evaporated milk.
3
Bring the mixture to a boil over medium heat, stirring occasionally.
4
Once boiling, reduce the heat and cook the carrots, stirring continuously, until all the evaporated milk has evaporated and the mixture thickens.
5
Pour the melted ghee into the cooked carrot mixture and stir well to incorporate.
6
Add the grated khoya to the pan, stirring for a few minutes until it combines nicely with the carrots.
7
Gradually add the sugar while stirring, and continue to cook the mixture until it thickens and most of the moisture evaporates.
8
Remove from heat when the halwa is still slightly moist, as it will continue to thicken upon cooling.
9
Stir in the saffron, cardamom powder, and slivered almonds - set a few almonds aside for garnish.
10
If desired, garnish with edible silver foil.
11
Reheat the halwa just before serving, adding a splash of milk for creaminess. If not serving immediately, refrigerate and reheat to serve later.
Nutrition Information
18.75g
Fat
60g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Gajar Ka Halwa?
Gajar Ka Halwa is a timeless Indian dessert also known as Carrot Pudding, made from grated carrots, milk, sugar, and ghee.
What is the calorie count for this recipe?
This recipe contains 400 calories per serving.
How much fat is in this Carrot Pudding?
There is 18.75g of fat in this Gajar Ka Halwa recipe.
What are the main ingredients for Gajar Ka Halwa?
The main ingredients include 1 kg of carrots, ghee, evaporated milk, sugar, khoya, almonds, saffron, and cardamom powder.
How many carbohydrates does this dessert have?
Each serving contains 60g of carbohydrates.
How much protein is in the halwa?
This carrot pudding provides 6.25g of protein.
What type of milk is used in this specific recipe?
This recipe uses 1 and 1/2 cans of evaporated milk.
How much ghee is required?
The recipe calls for 3/4 cup of melted ghee.
What is khoya and how much is used?
Khoya is dried evaporated milk solids; this recipe requires 100g of grated khoya.
How should the carrots be prepared?
The carrots should be peeled and grated before starting the cooking process.
How many almonds are needed and how are they prepared?
You need 15 almonds, which should be soaked in hot water, peeled, and slivered.
What spices are used for flavoring?
The recipe is flavored with 1/2 teaspoon of cardamom powder and a pinch of saffron.
How do I prepare the saffron?
Soak a pinch of saffron in 1/4 cup of water before adding it to the halwa.
What is the first step in making this halwa?
The first step is to grate the khoya and set it aside for later use.
What kind of pan should I use?
It is recommended to use a large heavy-bottomed pan.
At what point do I add the ghee?
Add the melted ghee after the evaporated milk has fully evaporated and the carrot mixture has thickened.
When should I add the sugar?
Gradually add the 2 cups of sugar after incorporating the khoya into the carrot mixture.
How do I know when the halwa is finished cooking?
Remove it from the heat when it is still slightly moist, as it will continue to thicken as it cools.
Can I garnish Gajar Ka Halwa with silver foil?
Yes, you can garnish with edible silver foil as desired for a festive look.
How should I reheat Gajar Ka Halwa?
Reheat it just before serving, adding a splash of milk to restore its creaminess.
Is this a seasonal dish?
While enjoyed year-round, it is especially cherished during the winter months and at festive gatherings.
How many total ingredients are in this recipe?
There are a total of 10 ingredients listed for this recipe.
What tags are associated with this recipe?
Tags include dessert, indian sweet, carrot halwa, gajar ka halwa, festive treat, and winter dessert.
What inspired the creator of this recipe?
The creator made this to celebrate the publication of their poetry in the anthology 'Across the Abyss' in 2002.
Can I store Gajar Ka Halwa for later?
Yes, you can refrigerate the halwa and reheat it when you are ready to serve.
How much sugar is in the recipe?
The recipe requires 2 cups of sugar.
What is the texture of the halwa?
It is a rich, aromatic, and thick pudding that remains slightly moist.
Are there any specific garnishes recommended?
The recipe recommends slivered almonds and edible silver foil for garnishing.
How long does it take for the milk to evaporate?
You must stir continuously over medium heat until all the evaporated milk has evaporated and the mixture thickens.
What is the quantity of carrots used?
The recipe uses 1 kilogram of carrots.