Gajar Ka Halwa Recipe
Carrots are undoubtedly one of the vegetables that are genuinely a nutritional hero. They are a treasure trove of nutrients, which is why they are even considered to be worth the extra "karat" of gold!
This delectable vegetable, which comes in a variety of colours from orange, black, and pink to red, yellow, and white, is affordable for both the wealthy and the poor and is aptly referred to as the universal root. The finest use for this winter veggie is as a Gajar Ka Halwa, don’t you agree?
Gajar ka Halwa, one of the most well-known Indian sweets, is thought to have come from Punjab. It is a delectable treat during the winter.
Before we dive deeper into its recipe, here’s a fascinating fact about Halwas. The Arabic term "Hulw," which signifies sweet and is said to have entered the English language between 1840 and 1850, is the source of the word "halwa." According to historian and novelist Abdul Halim Sharar's book "Guzishta Lucknow," halwa originated in Arabic-speaking countries and was brought to India via Persia. Date paste and milk were used to make this traditional Middle Eastern treat.
Here’s how you can make this lip-smacking dessert for special events in winter:
Prep time: 16 to 20 minutes for preparation
Cooking time: 26 to 30 minutes for cooking
Cooking Skill Level: Moderate
Ingredients for the recipe for gajar halwa
- 8-10 medium Carrots
- 1 ½ litre A2 milk (A healthier variant of milk)
- 5-6 Almonds
- 10-15 Raisins
- 3 tablespoons Pure A2 Gir cow ghee
- 1/4 teaspoon Green cardamom powder
- 1 cup Mawa (khoya)
- 3/4 cup Sugar
- 1 sheet Silver warq
First, wash, peel, and grate the carrots. Slice cashew nuts.
Boil almonds for five minutes in a half cup of boiling water.
Drain, let them cool, then peel and slice them.
Rinse and dry the raisins.
Add grated carrots to a thick-bottomed skillet that has been heated with pure Gir cow ghee and sauté for five minutes. Pure ghee adds to the flavour.
Stir in the A2 milk and green cardamom powder and simmer the carrots for five to six minutes on medium heat, or until they are tender.
Continue to whisk while cooking the sugar and grated khoya for two to three minutes, or until the sugar melts and is thoroughly incorporated.
Cook for an additional two minutes.
Add sliced almonds, chopped cashew nuts, and raisins.
Embellish with silver warq. Serve hot or at room temperature.
If you’re wondering which Milk or ghee brand you can count on to enhance the taste and nutritional factors of Gajar Ka Halwa, we recommend you try Native’s A2 Milk & Gir Cow Ghee which are obtained from Gir cows, without any adulteration or usage of preservatives.