Gajar Ka Halwa (Carrot Sweet dish) Recipe- Quick Cooking Tips
Gajar Ka Halwa is a beloved Indian dessert, known for its rich taste, creamy texture, and a burst of sweetness. But, let’s be honest, preparing it can feel like a task, especially when you’re working with fresh carrots and have to grate them manually. The good news is that you can still enjoy this delectable dish without all the effort! Today, I’m sharing a quick and easy method to make Gajar Ka Halwa in no time. Let’s dive in!
Step 1: Gather Fresh Ingredients
To make the best Gajar Ka Halwa, you need fresh red carrots. These are key to achieving that perfect vibrant color and rich taste. Once you’ve bought your carrots, wash them thoroughly to remove any dirt or pesticides.
Step 2: Boil Milk
Start by heating a pan on medium flame and pour in enough milk to cook the grated carrots. Bring the milk to a boil. This will be the base for your Gajar Ka Halwa, and boiling the carrots in milk is what gives this dessert its delicious, creamy texture.
Step 3: Peel the Carrots
While the milk is coming to a boil, take a handy peeler and peel all the carrots. This is the first step toward prepping the carrots, and it only takes a few minutes.
Step 4: Grate the Carrots (The Quick Way!)
Here comes the part where most people tend to get discouraged, the grating. It’s a time-consuming and tedious task, but don’t worry! In the previous post, I recommended using a food processor, and now is the perfect time to put it to use. Just swap out the grating plate, and in a matter of minutes, you can easily grate kilos of carrots without breaking a sweat.
Step 5: Add the Grated Carrots to Milk
Once the carrots are grated, add them directly to the boiling milk. To enhance the flavor, add 4-5 green cardamoms (elaichi). These tiny seeds add a fragrant aroma and a warm, spicy sweetness to the dish. Let the carrots and milk simmer together until the mixture begins to thicken.
Step 6: Let the Carrots Boil in Milk (The Secret to Flavor!)
Here’s the secret to making your Gajar Ka Halwa stand out: Allow the carrots to cook in the milk. Don’t opt for the usual shortcut of boiling the carrots in water or sugar syrup before adding them to milk. Cooking the carrots directly in milk infuses them with flavor, making the halwa taste absolutely surreal. Trust me, this makes all the difference in achieving that rich, indulgent flavor that’s hard to beat.
Step 7: Add Sugar and Continue Boiling
As the milk reduces and the mixture thickens, it’s time to add sugar. The amount of sugar you add depends on your personal preference, so start with a little and adjust according to taste. Continue boiling until the mixture reaches a solid consistency, and the sweetness is just right.
Step 8: Finishing Touches
Once the milk has reduced and the halwa has thickened, turn off the heat. You now have a rich, creamy Gajar Ka Halwa ready to serve! For an extra touch of flavor and crunch, garnish with grated almonds, broken cashews (kaju), and whole raisins (kishmish). A drizzle of desi ghee (clarified butter) adds a delightful richness that’s hard to resist.
Optional: Add Mawa (Khoya)
If you’re looking for an even richer, more decadent version of Gajar Ka Halwa, you can add mawa (khoya). However, be aware that adding mawa makes the dessert a bit heavier, so it’s entirely up to you whether you want to go that extra mile.
Enjoy Your Gajar Ka Halwa
And there you have it—your Gajar Ka Halwa is ready to enjoy! It’s an easy, fuss-free version of this classic Indian dessert that still captures all the flavors you love. Whether you’re serving it for a special occasion or just craving something sweet, this quick method will satisfy your taste buds every time.