GAJAR KA HALWA

Gajar ka halwa the most liked dessert originated from the subordinates of INDIAN STATES. Generally served as a meal after dinner it is very beady to make and present , so lets start making GAJAR KA HALWA-

INGREDIENTS

  • 1 kg carrot
  • ¼ cup GHEE
  • 10 cashew / kaju, chopped
  • 10 almonds / badam, chopped
  • 3 cup milk
  • ¾ cup sugar
  • ½ cup khoya / mawa
  • ¼ tsp cardamom powder

INSTRUCTIONS

  • firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
  • in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
  • fry until it turns golden brown. keep aside.
  • in the same ghee add grated carrot and saute well.
  • saute for 5 minutes or until it changes colour slightly.
  • now pour 3 cup milk and give a good stir.
  • boil for 10 minutes stirring occasionally.
  • continue to boil until the carrots are cooked well and milk reduces.
  • once the milk thickens completely, add ¾ cup sugar.
  • mix well and cook until the sugar dissolves and thickens.
  • cook until the halwa thickens and ghee releases from sides.
  • now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  • mix well making sure everything is well combined.
  • finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

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RECIPE-

  1. firstly, peel the skin of carrot and grate finely. keep aside. traditionally, delhi carrot is used to prepare halwa.
  2. in a large kadai heat ¼ cup ghee and fry 10 cashew, 10 almonds.
  3. fry until it turns golden brown. keep aside.
  4. in the same ghee add grated carrot and saute well.
  5. saute for 5 minutes or until it changes colour slightly.
  6. now pour 3 cup milk and give a good stir.
  7. boil for 10 minutes stirring occasionally.
  8. continue to boil until the carrots are cooked well and milk reduces.
  9. once the milk thickens completely, add ¾ cup sugar.
  10. mix well and cook until the sugar dissolves and thickens.
  11. cook until the halwa thickens and ghee releases from sides.
  12. now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  13. mix well making sure everything is well combined.
  14. finally, enjoy gajar ka halwa or carrot halwa chilled or warm.

notes-

  • firstly, make sure to grate the carrot finely for better texture.
  • also, adjust the amount of sugar-based on the sweetness of the carrot.
  • additionally, keep stirring in between to prevent from burning.
  • finally, gajar ka halwa or carrot halwa tastes great when khova is added.

Author- @HUNGERPOINT_07

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