Gajar Halwa Glazed Carrot Fudge Recipes

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GAJAR HALWA (CARROT AND CARDAMOM PUDDING)



Gajar Halwa (Carrot and Cardamom Pudding) image

The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.

Provided by Brigid Washington

Categories     custards and puddings, dessert

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

3 tablespoons plus 2 teaspoons ghee or clarified butter
8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater
3 cups/720 milliliters good-quality whole milk
1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle
1/4 cup/50 grams granulated sugar, plus more to taste
1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

Steps:

  • In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
  • Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
  • Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.

Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams

CARROT HALWA | GAJAR HALWA RECIPE



Carrot Halwa | Gajar Halwa Recipe image

Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.

Provided by Swasthi

Categories     Dessert

Time 40m

Number Of Ingredients 7

½ kg carrot ((gajar)(500 grams) (prefer young carrots))
2 cups milk ((1 cup for Instant pot))
½ cup sugar ((+ 2 tbsp optional) (prefer organic))
½ teaspoon cardamom powder ((or 4 pods skinned & powdered))
2 tablespoons ghee ((clarified butter))
20 mixed nuts (10 pista, 5 cashew & 5 almonds)
2 tablespoons raisins (optional)

Steps:

  • Wash carrots under running water & peel them.
  • Grate them in a food processor or with a hand grater.
  • Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
  • Next bring milk to a boil in a heavy bottom pot or deep pan.
  • Add grated carrots and cook on a medium heat stirring often.
  • Do not leave the pot unattended as the milk will get scorched.
  • When the milk has completely evaporated add sugar and stir well.
  • Sugar will release lot of moisture & will make the entire carrot halwa gooey.
  • Cook until half the moisture evaporates, then stir in the ghee.
  • Saute the carrot halwa well in ghee until the moisture evaporates completely.
  • When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
  • Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
  • Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
  • When it is hot fry the nuts until light golden.
  • Then add in raisins if using. When they plump up remove to a plate.
  • Then add in the carrots & saute for 2 to 3 mins stirring well.
  • Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
  • Secure the instant pot & position the steam release handle to sealing.
  • Press the pressure cook (manual) button & set the timing to 3 mins.
  • When the instant pot beeps and finishes, do a manual pressure release carefully.
  • Stir in the sugar, ghee & cardamom powder.
  • Press the saute button & saute until the milk evaporates completely.
  • Garnish gajar halwa with chopped nuts & raisins.

Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving

GAJAR HALWA (GLAZED CARROT FUDGE)



Gajar Halwa (Glazed Carrot Fudge) image

Provided by Julie Sahni

Categories     dinner, dessert

Time 30m

Yield Six servings

Number Of Ingredients 9

2 tablespoons sweet butter, plus about 1 tablespoon for greasing the bowl
3 cups grated carrots, lightly packed (about 1 pound whole carrots)
2 cups light cream or half-and-half
1/2 teaspoon red food coloring (optional)
1/4 cup sugar
1 teaspoon ground cardamom
1/2 cup raisins
2 tablespoons chopped pistachio nuts
1/2 cup slivered almonds

Steps:

  • Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
  • Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
  • Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 82 milligrams, Sugar 22 grams, TransFat 0 grams

CARROT HALWA (GAJAR HALWA)



Carrot halwa (gajar halwa) image

Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture

Provided by Roopa Gulati

Categories     Dessert

Time 2h10m

Number Of Ingredients 7

500g carrots, coarsely grated
8 green cardamom pods, pierced with a knife
500ml whole milk
125g unsalted butter
100g caster sugar
25g raisins
25g blanched almonds or chopped pistachios, roughly chopped

Steps:

  • Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
  • Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
  • Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium

GLAZED CARROT HALWA!!!!



Glazed Carrot Halwa!!!! image

From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni; William Morrow and Co., N. Y., 1985) The art of making halwa with nuts was introduced in India during the Moghul period by the traders from the Middle East and Asia Minor. It is the Indian cooks, however, who are credited with making halwa by using vegetables such as carrots, pumpkin, zucchini, snake squash, winter melon, potatoes, and yams. This glazed carrot halwa, a specialty of the Sikhs of Punjab, is the most popular halwa in India and is enjoyed as a dessert as well as a sweet. Traditionally it is made with milk fudge (khoya), but I substitute ricotta cheese combined with dry milk and butter, which is quicker and produces just as good a result. For 12 to 16 persons:

Provided by jas kaur

Categories     Dessert

Time 40m

Yield 12-16 serving(s)

Number Of Ingredients 8

3/4 lb sweet butter
3/4 cup whole milk ricotta cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almond
2 tablespoons chopped pistachios
6 cups carrots, packed shredded or grated (2 1/2 - 3 lbs)
9 tablespoons sugar
1 1/2 teaspoons ground cardamom

Steps:

  • Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
  • Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
  • Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
  • Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to
  • 1 week.
  • To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon.

Nutrition Facts : Calories 359.5, Fat 28.8, SaturatedFat 16.2, Cholesterol 70.3, Sodium 95.9, Carbohydrate 20.8, Fiber 2.4, Sugar 16.3, Protein 6.8

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