Gajar Ka Halwa Recipe Indian Carrot Pudding

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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

INDIAN CARROT DESSERT - GAJAR KA HALWA



Indian Carrot Dessert - Gajar Ka Halwa image

A signature Indian dessert - carrot pudding or halwa! Packed with nuts and infused with cardamom, it's unique and crazy delicious!

Provided by Cooking The Globe

Time 3h

Number Of Ingredients 8

2 lb (900g) carrots (, peeled)
1/4 cup + 2 tablespoons ghee
6 cups milk
1 1/2 cups (300g) sugar
1/4 teaspoon ground cardamom
1 cup coarsely ground almonds ((you can also use almond flour))
1 tablespoon golden raisins
1 tablespoon chopped pistachios (, for garnish)

Steps:

  • Grate the carrots either using a hand grater or a food processor.
  • Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
  • Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
  • Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
  • Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
  • When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!

GAJAR KA HALWA | CARROT HALWA



Gajar ka Halwa | Carrot Halwa image

A carrot halwa recipe made in the traditional way and slow-cooked - with just carrots, whole milk, ghee, sugar and some nuts. You will love this evergreen and popular gajar ka halwa recipe.

Provided by Dassana Amit

Categories     Desserts     Sweets

Time 1h10m

Number Of Ingredients 9

8 to 9 carrots (medium, juicy, tender - 650 grams or about 4 to 4.5 cups grated carrots)
4 cups whole milk (or full fat organic milk)
4 tablespoons Ghee ((clarified butter))
10 to 12 tablespoons sugar (or raw sugar - 180 to 190 grams - add as required)
½ to 1 teaspoon cardamom powder (or 5 to 6 green cardamoms powdered finely in a mortar-pestle)
10 to 12 cashews (- chopped)
10 to 12 almonds (- sliced or chopped)
2 tablespoons golden raisins
1 pinch saffron strands (- optional)

Steps:

  • First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
  • You need approx 4 to 4.5 cups grated carrots.
  • In a kadai or deep thick bottomed pan combine milk and grated carrots.
  • On a low to medium flame, bring the whole mixture to a boil and then simmer.
  • While the mixture is simmering on a low flame, keep on stirring in between.
  • The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
  • When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
  • Stir well and continue to simmer and cook on a low flame.
  • Do keep on stirring the halwa in between.
  • Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
  • Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

Nutrition Facts : Calories 328 kcal, Carbohydrate 42 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 128 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 3 g, ServingSize 1 serving

GAJAR KA HALWA - INDIAN CARROT PUDDING



Gajar ka Halwa - Indian Carrot Pudding image

Gajar ka Halwa is an Indian Carrot Pudding that is made during the festival season, especially Diwali. It's perfect with a cup of masala chai.

Provided by Nisha

Categories     Dessert

Time 45m

Number Of Ingredients 7

2 tbsp ghee (divided (1 tbsp and 1 tbsp))
4 cups organic carrots (peeled & shredded)
1 1/2 cups organic whole milk
1/2 tsp cardamom powder
5 tbsp sugar
1/2 cup cashews unsalted (chopped)
1 tbsp pistachios (chopped)

Steps:

  • Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
  • Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
  • Add the carrots and saute for about 8 minutes until the color of the carrots changes.
  • Keep stirring to avoid burning. This is a labor of love.
  • Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
  • Keep stirring to avoid sticking and burning.
  • Once all the milk is absorbed, this is what you should have.
  • Add the sugar.
  • Immediately after, add 1 more tbsp of ghee.
  • Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
  • Once done, add cardamom powder. Stir.
  • Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
  • Mix well.
  • Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
  • Enjoy with a cup of my Kadak Masala Chai.

Nutrition Facts : Calories 333 kcal, Carbohydrate 37 g, Protein 7 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 28 mg, Sodium 130 mg, Fiber 4 g, Sugar 27 g, ServingSize 1 serving

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

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)



Gajar Halva (Carrot Pudding - an Indian Dessert) image

This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)

Provided by - Carla -

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or 1/4 cup slivered almonds

Steps:

  • Heat carrots and half-and-half to boiling in saucepan; reduce heat.
  • Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
  • Stir in the brown sugar, raisins, butter, cardamom and salt.
  • Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
  • Garnish with pistachios or slivered almonds.
  • Serve warm and enjoy!

Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5

GAJAR KA HALWA (CARROT PUDDING)



Gajar Ka Halwa (Carrot Pudding) image

Make and share this Gajar Ka Halwa (Carrot Pudding) recipe from Food.com.

Provided by Rabia

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 6

2 lbs carrots, grated
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
5 cardamom pods
4 tablespoons ghee
5 tablespoons powdered milk

Steps:

  • Cook evaporated milk, cadamom pods, and carrots in a heavy deep saucepan and bring it to boil then reduce heat.
  • Cook over medium heat until all the milk gets dried up.
  • Stir the mixture occasionally to prevent any sticking.
  • Add sweetened condensed milk and ghee and let the mixture dry.
  • When it is close to dry and carrots are soft add powdered milk. Mix with a little water to make a paste.
  • Note: This can be garnished with nuts or soaked raisins or fresh cream.

Nutrition Facts : Calories 137.5, Fat 6.2, SaturatedFat 3.8, Cholesterol 20.2, Sodium 82.1, Carbohydrate 17.6, Fiber 1.3, Sugar 13.6, Protein 3.7

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