Gajar ka halwa is a combination of nuts, milk, sugar, ghee, and khoya with grated carrot, It is a light nutritious dessert with less fat than many other typical Pakistani desserts, Gajar Halwa is a delicious and mouthwatering dessert that is called the gift of winter.
All over the world where are south Asians living they love to eat this yummy and sweet dish, in winter events whether being a wedding ceremony, function, or birthday gajar halwa is served as a sweet dish in Pakistan., It is truly a delight and fabulous dessert that you wanna have in the whole winter season, main ingredients are carrots and dry fruits with khoya and desi ghee
I used homemade desi ghee you can use any type of regular ghee or store-bought desi ghee, inshallah soon I am going to share the desi ghee recipe with my readers
So let’s begin.
- If you are using sweet seasonal carrots then don’t need to add more sugar to the halwa because gajar is already sweetened
- Mainly gajar ka halwa is a lightly sweet dessert
- Cook halwa in desi ghee to get the awesome taste
- Use red carrots than oranges in cooking halwa
- You can vary with various types of dry fruits as well like cashew, coconuts, and walnut
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To prepare gajar ka halwa first thoroughly rinse all carrots peel and grate them set aside
Boil the fresh milk and set aside
Boil the water in a saucepan put almond and pistachio in it, leave it in hot water for 2-3 minutes then skin off them keep aside
Wash the raisins so that all dirt could be removed from them
Put all grated carrots into the pot and then pour milk, stir to mix well and cover the lid then boil them until carrots are soft
Cook on medium flame until the liquid is evaporated
Heat the ghee in another pot or pan and open the mouth of green cardamom, put all whole spices into the medium hot ghee let it crackle for 1-2 minutes
Now add boiled carrots and stir to mix well on medium heat, keep on stirring by adding raisins and sugar on low-medium flame
Cook the carrots with sugar on low-medium flame, meanwhile, add kewra water and keep on stirring
Put half the quantity of khoya and dry fruits into the halwa, and stir to combine well on medium-low flame until everything is incorporated
Once gajar halwa leaves the base of the pot switch off the flame and remove it from the stove, transfer it to the serving dish
Garnish gajar halwa with remaining khoya and dry fruits,gajar ka halwa is ready to hot serve....
Gajar Ka Halwa is a combination of nuts, milk, sugar, ghee, and khoya with grated carrot, It is a light nutritious dessert with less fat
- 1 kg, carrot grated
- 112g/1 cup, sugar or to taste
- 200g, instant Khoya
- 150g, desi ghee/regular ghee
- 25g, almond peeled
- 20g, raisins
- 25g, pistachio peeled
- 500g, of fresh milk
- 3-4 pods, green cardamom
- 1 medium stick, cinnamon stick
- 2 pieces, clove
- 3-4 drops, of kewra water
How to make Gajar ka Halwa?
- In a medium pot/pan put all washed and grated carrots then pour all boiled fresh milk
- Mix well and bring to a boil on a high flame
- Turning the flame to medium and covering the lid cook it until soften
- Keep stirring occasionally to prevent the stick from the base or burning until all liquid dries up
- Take another pot and heat the ghee, open the mouth of cardamoms
- Put all whole spices in medium hot ghee then put all boiled carrots in the pot
- Keep mixing on medium flame by adding raisins along with sugar
- Cook halwa with sugar on a low-medium flame
- Add kewra water and mix well further
- Don’t leave it unattended even for a minute otherwise, it can burn or stick from the base and can spoil the taste of gajar ka halwa
- Toward the end add half almond, pistachio, and khoya to the halwa the rest of the reserved half for later use in the garnishing
- Stir to combine well on medium-low flame
- Cook it until halwa leaves the base of the pot or pan
- Transfer to the serving dish and garnish it with remaining dry fruits and khoya
- Gajar ka halwa is ready to serve hot
- Can be served cold but the real taste you can get only in hot or warm halwa, before serving just 30-50 seconds microwave it and then serve it to your guest or beloved family
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