Gajar Ka Halwa or the Indian style Carrot Pudding is a star winter dish of Punjab. Forget Punjab, I have my doubts that there is any Indian who hasn’t heard of this legendary winter dish.
I have such fond memories of eating Gajar ka Halwa while growing up! My mum would make it oh so often because we all loved it and would polish a batch off in no time!
I know I am a little late and summer is almost here, but I somehow absolutely forgot about it. But guys, you are still getting those red carrots. Make the gajar ka halwa one last time before the carrots vanish from the market. I surely will and then how can I not have something sweet for Holi? 🙂
I remember how we would start waiting for the red carrots to come right from October onwards so that we get to eat halwa. The orange variety was not available in Delhi in those days. While growing up carrot used to be only red and available only in winters. Mum would make loads of this throughout the season and we would eat it all up in no time! The dry fruits which were fried in pure ghee and put in the halwa made the taste so much exotic! I would love to dig out the cashews and the almonds and pop them into my mouth and then eat up rest of the halwa!
Before jumping to the recipe, here are some winter special recipes!
PS: This is a post from Feb 2010 which has been edited with new pictures and re-tested recipe. Have kept the text more or less the same it was at that time for the sake of memories.
Gajar Ka Halwa
- 2 kg Carrots red
- 500 ml milk cold
- 250 gms khoya
- 1/2 cup sugar please adjust to taste, we like less sugar in our halwa
- 1 tbsp ghee
- 1 cup dry fruits mixed
- Shred the carrots (take care to not make them too fine as they become too soggy if you do that)
- Put the carrots and cold milk together on the stove in a big kadai (putting it together and the milk being cold is very important or else the milk may start to curdle)
- Simmer cook it, stirring often and let it cook till the carrots are about half done.
- Add sugar and ghee to it... this point of time carrots will leave a lot of water, so let it dry. By the time water dries, the carrot will be almost cooked.
- Let it simmer for another 10 mins or so.
- Add the khoya and dry fruits (fried in ghee) to it and roast for about 10 mins on low heat.
- Serve hot.