CARROT HALUA (GAJAR HALUA)

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'Halwa' comes from the Arabic word 'hulw', which means sweet. 


A dish that came in from Turkey is now served as kada prasad in Gurdwaras, and also served in various occasions, especially in Navratri. Halwa Puri is a household name.


The sweet's spellings are as numeroius as its origins: Egyptians call it “halawa,” while Indians drop the final "h" and name it “halva.” Regardless of what you call it, what is certain is that the word derives from the Arabic word, “halwa,” which means “sweet confection.”


In Bengal, we call Halua instead of Halwa.


Halwa is a ubiquitous dessert in India, found across the country with local variations. 


In Bengal Suji Halua (Semolina Halwa) is very common dessert recipe, served in breakfast accompanied with luchi, Puri, Kochuri and even with bread/chapati. Gajar Halwa is not very common dessert in Bengal. We consider Gajar Halwa as non Bengali dessert.


I heard Moong Dal Halwa is also very tasty. But I did not taste this. I have not yet prepared Moong Dal Halwa. If I ever prepare Moong Dal Halwa, I will love to share the recipe with my blog viewers. 


Gajar Halwa is a North Indian dessert and also popular in Punjab. 


The traditional gajar ka halwa recipe is made with only carrots, whole (full-fat) milk, ghee and sugar. To increase the taste of Gajar Halwa, khoya (evaporated milk solids) or condensed milk used.


Lastly cashews, almonds, pistachios and raisins are added for enhancing the taste and garnishing purpose.


I make Gajar Halwa in winter only. Because in winter, plenty of good quantities of carrots are available in the market. 


You can store Gajar Halwa in Refrigerator for 1 week. 


Serving Size: 1 bowl*
Calories :   185 
Carbs :31.6g (66%)
Fat : 4.9g (23%)
Protein : 5.3g (11%)
*Source : Internet 

Cuisine : Indian, Pakistani 

Course : Desserts, Sweets 

Difficulty Level : Moderate 

Prep Time : 15 minutes 

Cook Time : 50 minutes 

Total Time : 1 hour 5 minutes 

Servings : 6


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Carrot Halua (Gajar Halua)*



Ingredients 

Carrot -  500 gm

Milk - 3 and ½ cups

Sugar -  2 cups 

Khoya kheer - 100 gm

Cardamom (elaichi) powder -  ½ teaspoon 

Pure Ghee (clarified butter) -  3 tablespoons 

Cashew (chopped) – 2 tablespoons 

Almond (chopped) – 2 tablespoons

Pistachios (chopped) – 1 tablespoon (optional)

Raisin - 1 tablespoon 


HOW TO MAKE GAJAR HALWA (CARROT HALUA)

First peel the carrots. Next wash the carrots. Wipe the carrots with a clean napkin to dry the carrots.  


Wash the grater or knife also before grating or cutting. 


After washing the grater or knife, wipe them with dry cloth. 


Always buy good qualities of tender juicy carrots for making Gajar Halwa Recipe. 


Start grating the carrots with hand grater or with any cutter (knife, boti etc) very finely. You can use mixture grinder also to grate the carrots. 


In the kadai or big pan, fry the grated carrots slightly in very little ghee (clarified butter). 


Now add the milk. When the carrots become tender and the milk dries up, remove the kadai or pan from the flame.


Now in another kadai or pan, heat ghee. 


Now add the cooked carrots which was kept aside. 


Stir continuously. When the carrots become dry completely, add sugar. 


Continue stirring the carrot mixture and cook for some minutes. 


Lastly add the khoya, cashews, almonds, pistachios, raisins and cardamom powder. Mix for a while.


Keep aside some cashews, almonds and raisins for garnishing. 


Your Carrot Halwa or Gajar Halwa is ready to eat and serve. 


Garnish with cashews, almonds, pistachios and raisins. 


You can serve the Carrot Halwa or Gajar Halwa hot or cold. 


Please prepare Gajar Halwa at your home and send me feedback. 

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*Picture Source : Pinterest

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