Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

25 Minutes

Total Time:

40 Minutes

Servings:

3

Carrot Halwa (Carrot Pudding) or Gajar Halwa, also known as Gajrela in North India, is a popular and a simple dessert recipe made especially during winters as carrots are abundantly available during this time. This is also a winter delicacy that’s served in most North Indian weddings.

Carrots are high in beta carotene, fibre, Vitamin K1, potassium and antioxidants. It is beneficial for improving eye health and the carotene antioxidants are linked with reduced risk of cancer.

To make a healthier version of Gajar Halwa recipe, I have replaced refined sugar with Jaggery and Dates. I have also used only low fat milk in this recipe. Khoya (mawa) or even condensed milk is sometimes added to make the Gajar Halwa more rich and creamy in texture but it increases the calorie intake.

Also, even though jaggery has a better nutrient profile than refined sugar, it is still high on calories and best consumed in moderation.

I have used regular carrots in this recipe and removed the inner white part of the carrots to get a nice red colour to the Gajar Halwa. It’s best if you can find some red variety of carrots that give even brighter red colour to the halwa. Also, whenever choosing to buy carrots, buy the ones that are fresh and tender. They are a bit sweeter in taste compared to the larger ones, get cooked easily and give a nice texture to the Gajar Halwa.

Ingredients:

Direction:

  • Wash carrots well and grate them without taking the center white part of the carrots. I haven’t peeled the carrots as they were fresh and tender.
  • Now take 4-5 dates in a bowl and add hot milk, just enough to soak the dates for about 10-15 mins.
  • Then make a puree of those dates along with the milk and keep aside.
  • Heat 2 tablespoon ghee in a pan. Add the cashew nuts and fry them for 3-4 mins on low flame.
  • Once they get a nice golden colour, remove and keep them aside.
  • Now in the same pan, add grated carrots and sauté on low flame for 2 mins. Then add ½ cup milk and cook everything on low-medium flame for 5-6 mins till the carrots turn soft and the milk reduces a bit.
  • Then add ½ cup powdered jaggery to the cooked carrots and again keep simmering on medium flame till the jaggery is completely melted and starts to thicken. This can take another 6-7 mins.
  • Now add the pureed dates and cardamom powder. Mix well. Adding the puree will help thicken the halwa faster.
  • Once most of the liquid evaporates, add the fried cashew nuts, mix well and turn off the heat.
  • Garnish with some more cashew nuts, pistachios and edible silver foil. You can serve this Jaggery Carrot Halwa warm or chilled as per your liking.

(Pro Tip: It tastes heavenly when warm Gajar Halwa is served with some chilled Vanilla Ice cream, so you can try that amazing combo too).

Difficulty:

EASY

Preparation Time:

15 Minutes

Cooking Time:

25 Minutes

Total Time:

40 Minutes

Servings:

3