Carrot Pudding or famously called Gajar ka Halwa also known as Gajrela is a winter staple in the major parts of North India. It makes it’s presence on most special occasions like marriages, festivals and parties.
It’s prepared by placing grated carrot, sugar and full fat milk in a pot and cooked in a low flame stirring continuously. Often served with a garnish of almonds, cashews and raisins, this sweet dish is sure to impress anyone with it’s delicious taste.
Since this is my husband’s favourite I often prepare Gajar ka Halwa at home. One can make this in bulk and can store in the refrigerator for a week. The dish can be served cold or warm.
Serves : 6 people
Ingredients For Gajar Ka Halwa:
- 1 Kg carrot
- 1 litre full fat cream milk
- 5 tbs clarified butter/Ghee
- 6 tbs sugar
- 4 tbs cream (optional)
- 1 tsp cardamom powder
- handful of nuts as per choice (Cashews, raisins, almonds, pitiachios)
Step by Step Cooking instructions – How to prepare Gajar Ka Halwa aka Carrot Pudding
First wash, peel and grate carrots either with a handheld grater or in a food processor.
In a wok/Kadai add the grated carrots and full fat cream milk. Cook the mixture in medium to low flame.
The milk will start frothing and start reducing slowly. Keep stirring in between to avoid burning the mixture.
Slowly after appx. 45 minutes you will start getting the aroma of carrots being cooked. Keep scraping the sides of the wok/kadai and add the milk solids to the mixture.
After an hour of the carrots being cooked add cream to the mixture. Mix well. Continue cooking on low flame.
Once the mixture is reduced by a considerable amount and very less quantity of milk is left add clarified butter/ ghee to the mixture.
Now add sugar and mix well. Once sugar is mixed the mixture is a bit watery again. Cook on low flame stirring occasionally.
Add cardamom powder. Stir and continue to cook on low flame till the mixture starts to thicken and reduce further. Keep stirring in between.
When the mixture thickens and very little milk is left add cashews, almonds and raisins.
Add desiccated coconut and mix well.
Continue to cook on low flame till the mixture dries. The milk should evaporate completely and you will notice milk solids in the Halwa.
Gajar ka Halwa is ready to be served.
Note : It takes 2 – 3 hours of time to cook Gajar ka Halwa. The taste only comes with slow cooking.