This sweet dish is popular across India, especially in the winter season when you get Dilli Gajar, as the red long variety of carrots is called.
My recent kitchen acquisition has been a Dutch Oven or cast-iron cooking pot. And this sure has been help for making this absolutely amazing sweet. The slow-cooking ability enhances the flavors by letting the carrot cook very slowly.
Gajar ka Halwa in my DO
- 1/2 kg carrots – peeled and grated
- 1 tbsp ghee
- 1/2 ltr milk
- 1 heaped cup sugar
- ground cardamom, cashew nuts and raisins/sultanas
- Heat the ghee in the Dutch oven or any other deep, thick cooking dish.
- Add the grated carrot and mix well, letting the ghee coat the carrot completely.
- Add the milk and sugar and mix again and set the heavy lid.
- The carrot would normally cook for about an hour on a slow flame. However, the time taken will vary depending on the kind of dish used for cooking. A thinner dish may take lesser time.
- Mix well intermittently to prevent the carrot from sticking to bottom of the dish. Take care not to mash the carrot as it cooks.
- When done, the milk would have completely been absorbed into the carrot.
- Add the ground cardamom and mix well.
- Add the cashews and raisins, and any other dry fruit as desired.
This sweet can be served hot or cold. However, hot is preferred as it tastes better that way. Many times, people prefer it to be even heated a bit before serving.
It lasts for about 3-4 days without refrigeration.
I hope you, dear reader, enjoy this sweet dish as much as we do in this season! 🙂
Normally we make carrot kura at home. This is a simple and healthy vegetable, especially since we do not use too much oil in them.
3 large carrots
1/2 fresh coconut, desiccated
1 tsp salt
a pinch of turmeric
1/2 tsp chilli powder
1/2 tsp mustard seeds
1tsp urad dal
1 red chilli
- Scrape the carrots and chop into very fine pieces
- In a wok, heat the carrots, water to submerge the carrot pieces, salt and turmeric.
- Place a lid on the wok, and cook till all water dries up.
- Gently check if the carrot pieces are done. Be careful not the mash the pieces.
- Once all water has dried up, add chilli powder and cook on open flame for 5 minutes.
- Take off the gas, and prepare tadka.
- Once the tadka starts popping, add to the vegetable, and put the vegetable back to cook for a couple of minutes. This will help the vegetable to absorb the minimal oil from the tadka.
- Add the desiccated coconut and cook for 5 minutes or till the coconut dries and coats the carrot pieces.
Serve hot with rice or chapati.
This possibly the most popular sweet in Bollywood! Who can forget the “poor” mother who makes this halwa whenever the son (hero) comes home after a break, or invariably packs it for him in a dabba 😉
This is also a very easy (somewhat) sweet to prepare.
1/2 kg carrot
1 1/2 cups milk
2 cups sugar
2 tsp ghee (clarified butter)
Chashew, almods, raisins, and any other dry fruit to taste
a pinch of pacha karpuram (edible camphor)
- Grate the carrots
- Add the milk and boil, stirring at regular intervals
- Keep boiling till the carrots are cooked and the milk evaporates
- Add the sugar, and keep stirring to prevent it from sticking to the vessel
- In a small wok, heat the clarified butter
- Once heated, add the dry fruits and lightly fry them.
- Once they are done, empty the ghee into the carrot halwa. This will add flavour as well as prevent it from sticking to the vessel.
- Keep cooking till the halwa becomes dry.
- Take off the flame and add the garnishing.
The sweet can be served hot or cold.