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 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
GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)
This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)
Provided by - Carla -
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat carrots and half-and-half to boiling in saucepan; reduce heat.
- Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
- Stir in the brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
- Garnish with pistachios or slivered almonds.
- Serve warm and enjoy!
Nutrition Facts : Calories 333.2, Fat 19.5, SaturatedFat 11, Cholesterol 50.2, Sodium 246.3, Carbohydrate 38.4, Fiber 2.8, Sugar 28.4, Protein 4.5
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 HALWA
This is one of my favorite recipes. Easy to cook, tasty to have. Hope you guys enjoy my recipe.
Provided by jinny
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
- Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 32.2 g, Cholesterol 46.2 mg, Fat 17.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 11 g, Sodium 14.6 mg, Sugar 30.5 g
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
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
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