Carrot Halwa

Carrot Halwa or Gajar ka halwa is a popular dessert using the red carrots, milk and jaggery or sugar. You will find this dish prepared by most North-Indian homes in winter season. The juicy red carrots are abundantly available especially in North India during winters.

I prepared the healthier version of the recipe using low-fat milk and sweetened with jaggery. I used just a tablespoon of ghee in the whole recipe. 

Recipe Video :

Recipe card :

Carrot Halwa | Gajar ka Halwa

Yield: 2-3 servings

Author: Namitha Shenoy

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

a winter delicacy prepared using carrots cooked in milk and jaggery.

Ingredients

• Carrots - 500 gms
• Hot milk - 1.5 cups (i used low-fat milk)
• Jaggery - 3/4 cup
• Unsweetened Khova/Mawa - 2 tbsp
• Raisins - 1 tbsp
• Chopped nuts - 2 tbsp
• Cardamom powder - 1 tsp
• Ghee - 1 tbsp

Instructions

1. Wash very well, peel and grate the carrots .  (Grated carrot measures approx 2 cups)
2. Heat a heavy-bottomed kadai or skillet. (I choosed cast iron skillet to make this halwa)
3. Add 1 tbsp ghee and let it melt.
4. Add the grated carrots and fry for 4-5 minutes until carrots are soft and changes the color.
5. Once done, add hot milk . Mix well and cook until milk is completely absorbed by carrot and no moisture is left. (This takes around 10-12 minutes)
6. Add jaggery and mix well until it melts and combines well with the carrot and milk mixture. (When jaggery is melted, it leaves moisture.)
7. Now add unsweetened khova and mix well.
8. Cook until the moisture is absorbed and halwa starts leaving the sides.
9. Add raisins, chopped nuts and mix well. Once u see the moisture is gone, add cardamom powder. Give it a mix.
10. Cook for 2 minutes and switch off the flame.
11. Garnish with chopped nuts and serve hot.

Notes:

You can skip khoya if you use full cream milk.

I used low-fat milk. Boil it and then use it in halwa. Use hot milk. It will quicken the cooking process.

Add jaggery according to your preference

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