Exemplary Indian pastry Gajar Halwa is made with carrots, milk, sugar, and ghee!
It’s one of the quintessential winter desserts particularly in North India and is rich and debauched.
You all! After 9+ long periods of living in the US, I, at last, discovered red carrots here! I nearly can barely handle it.
Recall the amount I cry over orange carrots while making carrot halwa? Indeed, not any longer since I found the genuine article! Truly, I got more than 4 kilograms of red carrots and even the clerk resembled “how might you manage such countless carrots”? haha.
It’s such a Delhi thing right if you experienced childhood in and around Delhi eating that Gajar halwa made with winter red carrots, you can’t in any way, shape, or form at any point appreciate the halwa made with orange carrots. It’s simply no match!
The red carrots are such a ton better, have a kind and that is the thing that makes them ideal for the halwa.
I was served Gajar halwa (or Gajrela as it’s likewise known in Punjabi) at whatever point I went to anybody’s home during winters. It resembles everybody in Delhi and around makes this during that season.
At my home, the halwa-making measure required hours. As a matter of first importance, it was made within any event 3-5 kilograms of carrots and afterward those carrots were cooked in milk until the milk was decreased.
That cycle truly required the entire day, I didn’t do anything besides eating it. In any case, since I made 3 kilograms of halwa recently, I understood that how much exertion goes behind it.
I generally enjoyed the Gajar halwa that was made in my home, I was never an aficionado of the halwa that was made in mithai/sweet shops. They were generally stacked with khoya (dried solids) yet consistently came up short on the genuine taste.
After I got hitched, I likewise adored the halwa my mother by marriage made. After getting some information about the formula, it turned out my mother and relative made the halwa in the very same manner. Along these lines, I am sharing the very same formula here.
Albeit this Gajar halwa formula may appear to be long and tedious, it’s awesome. Likewise, you sort of making this lone once every year, so I feel it merits the exertion. There’s a ton of handwork in this formula so makes for a decent arm exercise ;)!
In any case, if you are searching for a simpler formula, at that point look at the moment pot Gajar halwa formula that I had shared some time back. That is less tedious.
Be that as it may, on the off chance that you have the opportunity, I enthusiastically suggest making it along these lines. It’s simply awesome!
Instructions to Make the Perfect Gajar Halwa
Utilize red carrots: for individuals in India, it is a clear easy decision. You get decent new winter red carrots and that is the thing that makes the best halwa.
For individuals in the US, I realize red carrots are elusive however see rancher’s market during the most recent seven-day stretch of January. You could discover them. Kindly utilize red carrots for the halwa on the off chance that you can.
Mesh the carrots by hand: I for one don’t care for utilizing a food processor for the halwa. The processor typically transforms the carrots into mush and that in turn affects the last surface of the halwa.
The hand grater that I have has different sides, grind utilizing the greater side (with greater openings), you don’t need the carrots thick and you don’t need them extra slight as well.
Utilize entire milk: for best outcomes, cook in entire milk. For this formula, we initially decrease the milk first to half and afterward add the carrots and afterward cook until all the milk lessens and coverts into milk solids.
You can utilize skimmed milk however since it has low fat, the solids will not be sufficient and it’s will not be as wealthy in taste.
Try not to take alternate ways: I love taking easy routes whenever the situation allows, however for this halwa which I make like once per year, I like adhering to the customary formula.
I grind the carrots by hand and afterward cook in milk until it’s diminished. Try not to utilize vanished milk or consolidated milk to stop the interaction here for that bona fide taste.
Broil in ghee: the last piece of simmering the halwa in ghee adds a great deal of flavor. It additionally adds a pleasant try to please halwa and make it look splendid red.
So unquestionably don’t skirt on that.
Discretionary add Mawa/milk powder for more extravagant taste: I don’t add any of these since my mother never added them and that is how it was made in my home. Be that as it may, adding khoya or milk powder will make it more extravagant.
My mother said that we just need 3 essential elements for making Gajar halwa-red carrots, sugar, and milk.
All the other things including ghee were discretionary. I do utilize ghee, nuts, and cardamom however for added flavor however yet mother made halwa without ghee a ton of times it tasted extraordinary.
Carrots: I can’t pressure sufficient how a decent Gajar halwa needs red carrots. I thoroughly comprehend that you can’t discover them in the US (I just got fortunate this year) however if you can, you should taste the halwa made with red carrots.
You won’t ever be returned to the orange ones, I can ensure that.
Milk: you need entire milk for this formula. It makes the halwa more extravagant and adds more delectable.
Since we cook the milk until solids remain, you unquestionably should utilize the entire milk as it has more fat.
For 1 kg of carrot, the measure of milk can be anyplace between 1 liter to 1.5 liters. My mother utilized 1 liter and my mother by marriage utilizes 1.5 liters. The two adaptations don’t have a lot of contrast aside from the one with 1.5 liters will shape more milk solids. They taste likewise the same.
Sugar: I have utilized granulated white sugar here. Red carrots have characteristic pleasantness, so the measure of sugar can fluctuate to taste.
For 1 kg carrots, you can add anyplace between 1 cup to 1.5 cups sugar (200 grams to 300 grams). It truly relies upon taste, 200 grams is on the lighter side, I incline toward someplace in the middle.
Ghee: as I referenced my mother at some point made this halwa without ghee and it was still excellent. However, ghee adds to the flavor and makes it more delectable. I certainly prescribe adding little ghee to the halwa and simmering it in ghee for few moments.
You can generally eliminate the amount and utilize next to no of it except for doing utilize. Then again, you can likewise two or three tablespoons extra if that is the thing that you like.
Cardamom: adds a brilliant fragrance to the halwa. I like crushing new cardamom powder utilizing my flavor processor, it’s simply such a great deal better that way.
Yet, you can utilize locally acquired cardamom powder.
Nuts and Raisins: I generally love my halwa with heaps of nuts and raisins. Yet, I know many individuals who don’t care for them, so it’s discretionary. I love adding cashews, almonds, brilliant raisins.
You can add all or none, it’s all discretionary.
Much of the time Asked Questions
What amount Mawa would I be able to use in the formula?
On the off chance that you need, you can add around 1/4 cup of disintegrated khoya/Mawa (or significantly more) to the halwa at the last advance.
Would I be able to avoid the ghee?
I wouldn’t suggest it. Kindly use at any rate 1 tablespoon of ghee toward the end, it adds to taste and draws out that pleasant brilliant red tone.
Would we be able to make this in the Instant Pot?
Not a similar formula, but rather I have an alternate Instant Pot Gajar Halwa formula that you can look at! 🙂
How to serve the halwa?
I love eating this halwa warm so I generally heat it in a microwave before serving. However, a few people additionally like it cold.
You can serve it with some vanilla frozen yogurt on top, it’s so acceptable!
Could this formula be multiplied?
Indeed, I have multiplied this formula without any problem. Everything duplicates, including the time! Since there is considerably more milk, it takes twofold the effort to decrease. I made 3 kilograms of halwa and it took me around 2.5 to 3 hours!
1-Peel and mesh the carrots utilizing a hand grater (utilize the thicker side of the grater). Add the ground carrots to a dish and go warmth to medium-high.
2-Stirring frequently, sauté the carrots for around 10 minutes until all the dampness dries out. Note: we don’t add any ghee or anything here, simply dry broiling the carrot to eliminate the dampness.
You will see that the shade of the carrot will change from red to orange now, that is fine. Eliminate the container from the warmth and put it in a safe spot.
3-To a hefty base dish, add milk. Kindly utilize a substantial base dish here else you will experience difficulty and the milk may consume. You can begin this interaction by heating the milk as an afterthought when you are sautéing the carrots.
With the heat on medium-high, mix the milk frequently and let it reach boiling point. I have utilized 1.25 liter (1250 ml) of milk here for 1 kg carrots, you can utilize anyplace between 1-1.5 liters.
4-Once the milk reaches boiling point, bring down the warmth to medium and let the milk bubble and diminish until it decreases to at any rate half or somewhat the greater part. Make sure to mix all the time else milk may stall out to the lower part of the container and consume.
5-Meanwhile, fry cashews in 1 tablespoon of ghee until they turn brilliant earthy colored in shading and put in a safe spot.
6-Back to the milk, after around 30-35 minutes, the milk will diminish to not exactly a large portion (this is for 1-1.25 liters, if utilizing 1.5 liters it will require some investment). At the point add the ground carrots and mix. I like to scratch the sides of the pot (which has that malai/thickened milk adhered to it) and blend it in with the halwa.
7-Now after this point, you must be extra cautious and not leave the halwa unattended. Continue to mix the halwa frequently on medium warmth and cook until all the milk is consumed by the halwa and it decreases to drain solids.
You will see little particles of milk solids in the halwa. This will take anyplace between 10-20 minutes.
8-At this point include the sugar.
9-The measure of sugar is to taste, on the off chance that you like less sweet add 1 cup (200 grams) of granulated white sugar, on the off chance that you like truly sweet add 1.5 cups (300 grams). I ordinarily incline toward it in the middle and add 250 grams.
10-Once you blend in the sugar, the sugar will liquefy and the halwa will turn out to be fluid y once more.
11-Continue to cook the halwa, blending continually until the sugar fluid is completely absorbed, this can require 15 minutes or thereabouts. Better believe it this formula is a great handwork-out! Try not to let the halwa dry out a great deal in