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DISH NAME : GAJJAR KA HALWA (CARROT HALWA)

  • Origin : PUNJABI
  • Category : DESSERTS
Preparation Time : 45 minutes
Cooking Time : 1 hour 20 minutes
  • PRINT

Description

Gajjar ka halwa is also known as "Gajrela" or "carrot pudding". It is popular in Punjab in India and in Pakistan. This dessert is usually made during winter months.

Ayurvedic Note

1) Highly nourishing food. Considered as rasayana (increasing life span).
2) As it is sweet in taste, increases kapha, thus giving strength to body.
3) Increases hemoglobin level.
4) Good for emaciated people who have a good appetite.
5) In my experience good for dry cough ( 3 gms. four to six times per day).
IMPORTANT NOTE:-
Avoid eating this if suffering from indigestion, fever and cough with phlegm.

Note

1) Usually the red colored desi (native) carrots are used, instead of the orange colored English carrot. The red carrots are more juicier than the orange ones.
2) You can reduce the quantity of ghee, but for a really tasty version, use the specified qty. of ghee.
3) Siver foil or chaandi ka varq is available at shops selling baking goods.
4) You can use a food processor to grate carrots as it reduces effort and time.
5) If carrot halwa is fried very well, it will stay in the fridge for about 2 months or more.

  Gm. 
Quantity Name
GAJJAR KA HALWA
1200  Gm.Carrot grated
400  Ml.Milk
0.5  CupGhee
40  Gm.Cashew pieces
300  Gm.Sugar
50  Gm.Almonds
1  SheetSilver foil,( edible)
0.25  Tsp.Cardamom powder
30  Gm.Pista ( unsalted)

Method

1) Add milk to grated carrot and cook in a pressure cooker for 20 minutes after first whistle. Put off fire.
2) When cool open cooker and if ther is any milk remaining, keep on fire and cook after adding sugar till all the milk is absorbed.
3) Heat ghee in a pan, fry cashew, almonds and pista seperately and keep aside.
4) Add cooked carrot to ghee and fry stirring frequently for about 40 to 45 minutes till all the water is absorbed and carrots are fried well. Then add cardamom powder and nuts. Mix well.
5) Remove from fire. Garnish with silver foil.

Serving Suggestions

Can be served hot or cold, but is commonly served warm, as it is made during winter months.