Carrot Halwa / Gajar ka halwa / Punjab gajrela Recipe

Carrot halwa is a sweet dessert pudding associated essentially with the North Indians. At celebration time most of the people prefer vegetarian dishes and additionally desserts in their Thali. Due to its low fat substance, vegetarian characteristics, ease of making, medium shelf-life and taste Carrot/Gajar ka halwa is a well known dessert all over India and regularly served at most festivals. The dish is mainstream among adults as well as children.

Carrot Halwa

Alternative names: Gajar halva, Punjab gajrela, Punjabi carrot pudding, Carrot halwa, Gajrela

Recipe type: dessert

Cuisine: north Indian, Punjabi

Serving temperature: Hot or cold

Main ingredients: Carrots, milk, water, ghee, sugar

Ingredients:

- Fresh grated carrots - 4 cups

- Milk - 3 cups (whole milk gives richness)

- Sugar - 1 cup (If you are sweetener, you can add more according to your taste bud)

- Ghee/Butter - 8 tbsp. (approximately 1/2 cup)

- Handful of Nuts (Cashew, Raisins, Badam & etc.)

- Cardamom pods (elachi/elakkai) - 1

Timings:

Prep time	Cook time	Total time
15 mins	1 hour 45 mins	2 hours

Recipe Process:

1.      Rinse, peel and grate the carrots.

2.      Take kadai or deep thick bottomed container, include milk and grated carrots.

3.      On a medium flame, heat the entire blend to the point of boiling and then simmer.

4.      While the mixture is simmering on a low flame, keep on stirring.

5.      The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

6.      When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.

7.      Stir well and continue to simmer and cook on a low flame.

8.      Do keep on stirring the gajar halwa.

9.      Towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. Switch off the burner.

10.  Serve gajar/carrot halwa hot or you can serve it cold.