Carrot Halwa Or Gajar Ka Halwa
by Priya Alagappan
This recipe has been viewed 17529 times
Carrot Halwa is one of the most famous and delicious Indian sweet dishes. I have heard from one of my northindian friend that it was first introduced during the Mughal period and the name originates from an Arabic word "Halwa", which means "sweet" and it is made from carrot so that it is known as Gajar ka Halwa (meaningpudding of carrot or Halwa of carrot).
Method- Wash the carrot well and trim both ends.
- Peel off the skin and using grater , grate all the carrots.
- Heat a Non stick pan and add the grated carrots ,pour milk.
- Allow to cook by covering a pan for sometimes in a medium flame.
- Often open and check whether the carrots are cooked in the milk.
- Once it cooked and the milk absorbed, add sugar and stir well.
- Let the sugar gets dissolved and add 3 tsp of ghee.
- Now the sugar will dilute mixture again so we need to stir slowly in a circular motion.
- Continuously stir makes the carrot and milk mixture to be thicken and tight.
- Finally it will become a ball and it wont stick in the pan.
- This is the right stage to switch off the flame.
- Seasoning:
- Now in another pan add 1 Tsp of ghee and add crushed cardamom, raisins, cashews.
- Fry and add to the Halwa and mix it
- Transfer the carrot Halwa to a serving bowl.
- Enjoy the Carrot Halwa dessert by refrigerated.
- Note : Use only Non Stick pan or kadai for easy preparation.
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This recipe was contributed by Priya Alagappan on 22 Oct 2014
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