Gajar ka Halwa Without Khoya | Easy Carrot Halwa Recipe
Gajar ka Halwa or Carrot Halwa recipe 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.
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.
Video
Notes
1. While cooking carrots, stir them occasionally to avoid burning at the bottom.
2. Thickening of milk side by side reduce the total preparation time also your labour. You do not need to stand for a long time.
3. 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.