Carrot halwa or gajar ka halwa is one of my favourite among all the Indian desserts. It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical South Asian desserts.Generally it is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. Long method right?
But my moms recipe is a hit at home, easy to make and very tasty too. So I tried making it in the similar manner using a pressure cooker.
Here is the full recipe:
Carrots -1/2 kg peeled and grated
Milk – 1 cup
Salt- one pinch
Sugar -1/2 cup sugar
Ghee -2 tbsp
Cashew nuts – 10 in numbers
Raisins -2 tbsp
Almonds-2 tbsp grated
Cardamom Powder – 1/2 tsp
Khoya: 1/2 cup
Wash and peel the skin and grate carrots finely.
Take the pressure cooker, add carrot, a pinch of salt and milk. Pressure cook for 4 whistles.
In another small pan, Heat 1 tbsp of ghee and fry the raisins on low heat until they puff up. Remove and keep it aside. In the same pan, fry cashew nuts until golden brown. This ghee can be used later on for halwa.
Once the pressure subsides, open the cooker and cook on high flame stirring continuously until all the milk evaporates.
Once the milk dries up, add khoya and ghee, continue to cook on medium flame until the mixture is thick.
Add more ghee and cook for a further 3-4 minutes stirring continuously until the mixture thickens.
Add fried cashew nuts, raisins, add cardamom powder, mix well and cook for few more seconds.
Serve this delicious gajar ka halwa hot or cold. It can be stored for a week or more.
If you like my version of Gajar ka halwa. Do like it and comment below.
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