CARROT HALWA | GAJAR HALWA RECIPE
Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.
Provided by Swasthi
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
- Next bring milk to a boil in a heavy bottom pot or deep pan.
- Add grated carrots and cook on a medium heat stirring often.
- Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stir well.
- Sugar will release lot of moisture & will make the entire carrot halwa gooey.
- Cook until half the moisture evaporates, then stir in the ghee.
- Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
- Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
- When it is hot fry the nuts until light golden.
- Then add in raisins if using. When they plump up remove to a plate.
- Then add in the carrots & saute for 2 to 3 mins stirring well.
- Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
- Secure the instant pot & position the steam release handle to sealing.
- Press the pressure cook (manual) button & set the timing to 3 mins.
- When the instant pot beeps and finishes, do a manual pressure release carefully.
- Stir in the sugar, ghee & cardamom powder.
- Press the saute button & saute until the milk evaporates completely.
- Garnish gajar halwa with chopped nuts & raisins.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
HALWA CARROT CAKE
Provided by Maneet Chauhan
Categories dessert
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
- In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
- In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
- Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
- For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
- Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
- Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
- For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.
GAJAR KA HALWA (CARROT HALWA)
Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.
Provided by manju
Categories Holidays and Events Recipes Diwali
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
- Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
- Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 79.8 g, Cholesterol 18.3 mg, Fat 13.5 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 187 mg, Sugar 70.3 g
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
CARROT HALVA
This rich and satisfying Indian sweet is simple to prepare, though it does take time and patience for the carrots to cook gently as you stir so that the correct consistency is achieved.
Provided by Artandkitchen
Categories Gelatin
Time 1h10m
Yield 30-40 pieces
Number Of Ingredients 10
Steps:
- Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
- Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
- Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
- Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
- Arrange the almonds on top, pressing them into the halva slightly.
- Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.
CARROT HALWA
Steps:
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
CARROT HALWA (CARROT DESSERT)
A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).
Provided by nausheen
Categories World Cuisine Recipes Asian
Time 32m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g
CARROT HALVA
Steps:
- Put the carrots, cheese, raisins, pistachios, cardamom, cloves, milk, and honey into a large saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve the carrots warm.
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
CARROT HALVA
Make and share this Carrot Halva recipe from Food.com.
Provided by Lennie
Categories Candy
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350F (180C).
- Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
- Heat butter in a saucepan.
- Add carrots; cover and cook for 10 minutes.
- Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
- Add sugar and cook for an additional 10 minutes, stirring constantly.
- Remove from heat.
- Add almonds, and raisins if you're using them.
- Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
- Serve warm or at room temperature.
CARROT HALWA
The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Nutrition Facts : Calories 170.2, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 80.8, Carbohydrate 31.6, Fiber 1.6, Sugar 24.8, Protein 3.4
CARROT HALWA (GAJAR HALWA)
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Provided by Roopa Gulati
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium
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