Instant Carrot halwa recipe without condensed milk or khoa – Carrot halwa is a famous Indian sweet during winters in North India. Made with only four ingredients carrot, milk, malai and khandsari sugar it is delicious in taste and low in calories than the market bought. To give a rich flavour and taste add some raisins and roasted nuts to it.
About carrot halwa
Carrot halwa or gajar ka halwa is a popular Indian pudding made with red coloured carrots, full-fat milk and sugar by it simmering for a few hours. Once the water is evaporated and milk become solid, sugar is added to sweeten it. Garnish with nuts before serving. Enjoy this sweet dish either warm or chilled but I like it warm that adds the ultimate deliciousness to this.
Carrot halwa is also called gajar ka halwa in Hindi and Gajrela in Punjabi and is specially made during the winter season when the red coloured carrots are in abundance. They provide a juicy texture, nice red colour and the ultimate taste to this dish.
Gajar ka halwa is a classical dish of winter that is served as a dessert on every occasion whether it be a wedding, birthday party, get-togethers, kitty party or any other special occasion.
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Different ways of making carrot halwa or gajar ka halwa
There are mainly three different ways of making gajar ka halwa. One, is the traditional way that I am sharing with you. The second one is a shortcut method where we use condensed milk and the third one is using khoa or milk solids. Khoa version of carrot halwa is the richest form of this halwa recipe and very delicious but also rich in calories too.
So, I mostly prefer to make this halwa with the traditional method but with a twist to cut down the total time of preparation. Lets’s check how to make this delicious carrot halwa recipe that is ready in less than an hour and with low calories.
What is the shelf life of gajar halwa?
Gajar ka halwa has a long shelf life. Once it is made, cool it and transfer it to an airtight container and refrigerate it. It stays good for about 8-10 days. You can also put it in the freezer and it stays good for 2-3 months. Take out the quantity you need and warm it on the stove or in the microwave. Enjoy it with a cup of milk or a hot cup of tea.
Ingredients required for the making of carrot halwa
Carrots- fresh red coloured carrots are perfect for this recipe. Choose little thick carrots to make this halwa.
Milk– traditionally whole full-fat milk is used in the making of this halwa recipe but to cut calories you can also use toned milk for the same.
Malai– homemade fresh malai is used that gives it a rich taste and flavour.
Khand sari sugar– gives sweetness and enhance the taste and texture. I prefer to use khandsari sugar instead of regular white sugar. Jaggery, coconut sugar or palm sugar can also be added.
Dry fruits– make the halwa more nutritious and provide a rich taste and crunchy texture. It is optional if you like you can add it otherwise skip.
Health benefits of carrots halwa
- Carrots are a good source of Vitamin A, C, K, fibre and antioxidants.
- They are good for eye health, hair growth, heart health and also has anti-cancerous properties.
- Milk present in the halwa is a good source of calcium and protein.
Step by step preparation of carrot halwa or gajar ka halwa recipe
1.First wash, peel and grate carrots and transfer into a wide pan.
2. Now put the pan on a low flame, cover it and cook for 12-15 minutes till the carrots become slightly soft. Stir in between to avoid sticking and evenly cooking.
3. Meanwhile, take a sauce pan, add milk to it. Put it on the medium flame. Boil the milk and then simmer it for 12-15 minutes or till it become half in quantity.
4. Once the carrots are well cooked and there is no water left, add thickened milk to it, mix them well. Now, keep the flame on a medium setting and stir it continuously. Cook it till all the milk is absorbed.
5. Once the milk is absorbed nicely, add room temperature malai. Cook it till it is well absorbed with carrot.
6. Finally, add soaked raisins and desi khand and cook for another 3-4 minutes with stirring continuously. Once the sugar melts and well absorbed, switch off the flame and let it cool slightly.
7. Meanwhile, in a small frying pan, add 1 tsp ghee and roast chopped nuts for 2-3 minutes . Let them cool.
8.Tasty and delicious Carrot halwa is ready to serve. Serve warm or chilled according to your choice.
9. Garnish with roasted nuts before serving.
Serving suggestion
Serve delicious carrot halwa as an exotic dessert after a warm main meal course on special occasion like birthday parties, get to gathers etc. It is a very yummy sweet dish that can be served after lunch or dinner to satisfy your sweet cravings.
Tips and tricks
- While cooking carrots, stir them occasionally to avoid burning at the bottom.
- Thickening of milk side by side reduce the total preparation time also your labour. You do not need to stand for a long time.
- I have added khandsari sugar which is rich in minerals you can use other sugar alternative of your choice. Also can increase or decrease the quantity of sugar according to your tatse buds.
Recipe card
Instant Carrot Halwa (Without Condensed Milk or Khoa)
Ingredients
- 1.5 kg carrots
- 1 litre full cream milk
- ⅓ cup malai
- 75 gm desi khand
- 2 tbsp raisins
- 2-3 tbsp chopped mixed nuts
- 1 tsp ghee for roasting nuts
Instructions
- First wash, peel and grate carrots and transfer into a wide pan.
- Now put the pan on a low flame, cover it and cook for 12-15 minutes till the carrots become slightly soft. Stir in between to avoid sticking and evenly cooking.
- Meanwhile, take a sauce pan, add milk to it. Put it on the medium flame. Boil the milk and then simmer it for 12-15 minutes or till it become half in quantity.
- Once the carrots are well cooked and there is no water left, add thickened milk to it, mix them well. Now, keep the flame on a medium setting and stir it continuously. Cook it till all the milk is absorbed.
- Once the milk is absorbed nicely, add room temperature malai. Cook it till it is well absorbed with carrot.
- Meanwhile, in a small frying pan, add 1 tsp ghee and roast chopped nuts for 2-3 minutes . Let them cool.
- Finally, add soaked raisins and desi khand and cook for another 3-4 minutes with stirring continuously till it melts and mix well with the halwa.
- Tasty and delicious Carrot halwa is ready to serve. Serve warm or chilled according to your choice.
- Garnish with roasted nuts before serving.
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Notes
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