Homemade Carrot Halwa | 3 Tasty Ways To Enjoy Gajar Halwa
Finally I found some time to make this post! Although Carrot Halwa is much in demand during the winters and now it is peak summer in India, it is never too late for some Gajrela (Hindi word for Carrot Halwa). When it comes to the type of carrots used in making the carrot halwa, winter carrots – the red variety, are quite popular although the halwa can be made out other coloured carrots too. Today, along with getting to know how to make this halwa, let’s look into the origins of this dish and also different ways of enjoying it.
History and Origins of Carrots and Halwa
Although the Carrot Halwa is quite popular in North India, originally Halwa isn’t an Indian creation, nor did the carrot originate in India or the Indian sub-continent. Carrots originated in the Persian region and arguably it was the Dutch who bred the now popular orange variety of carrots. Carrots made their way into the North Indian sub-continent through the various merchants and traders.
Halwa is supposed to have originated in the Ottoman empire. It basically involved the cooking of a starchy ingredient with sugar. This sweet delight spread through the Arab regions and came to the Indian sub-continent through the two cities which had the earliest Arab influence viz. Karachi and Calicut (Kozhikode). Even today, these regions are famous for their Halwa viz. Karachi Halwa and Calicut Halwa. Halwa became popular in North India during the time of the Mughals. Since, carrots were grown in abundance in the region, they used them to make halwa.
How to make Carrot Halwa
The basic principle of making the Carrot Halwa is to cook the starch contained in the carrots and sweeten it with sugar. For this, we cook equal quantities of grated carrots and full-fat organic milk in a thick bottomed pan. But before doing this, in the same pan heat some ghee and roast some chopped cashews, almonds and finally raisins and keep aside. Bring the milk and carrot mixture to a boil and then simmer the mixture until the milk reduces and evaporates. Once the milk has almost reduced, add Ghee and continue to cook until the carrots are cooked completely.
Once the carrots have been cooked completely, add sugar along with cardamom powder and saffron strands, mix well and continue to simmer until the sugar dissolves and the mixture comes together and begins to thicken. Continue to cook until the mixture is almost dry. Add the roasted nuts and raisins and mix well. If you desire you can garnish the Carrot Halwa with a few dried rose petals and serve.
How to enjoy Carrot Halwa
Carrot Halwa can be enjoyed as is, Piping hot, or even cold. Both taste equally good. Add a serving of vanilla ice-cream to the Halwa for an elevated experience of enjoying the Halwa along with the creamy texture of the ice cream. But, there’s a third option I would like to show you.. Just take equal proportions of the Halwa and Vanilla Ice-cream in a blender and churn the mixture on medium-low speed until they come together into a smooth, creamy mixture. Transfer to an air-tight container and freeze until set. Scoop out the mixture and enjoy your Carrot Halwa Ice-cream!
Do try out my recipe for this incredible Halwa using carrots and enjoy it in the three different forms mentioned. Also, do try making it with other varieties of carrots too. Enjoy!
Carrot Halwa – 3 Ways
Ingredients
For the Carrot Halwa:
- ½ Cup Ghee, divided
- 10-15 pc Cashews chopped
- 10-15 pc Almonds chopped
- 10-15 pc Raisins/ Sultanas
- 4 Cups Grated Winter Carrots (Red) (see notes)
- 4 Cups Milk, Full-fat organic
- 1 Cup Sugar, granulated (adjust to your taste/ requirement)
- 5 pc Green Cardamom, shelled and powdered
- ½ tsp Saffron strands
Additional Ingredients:
- Vanilla Ice-cream (as needed)
- Dried Rose Petals, for garnishing (optional)
Instructions
Making the Carrot Halwa:
- Heat 2 tablespoons of Ghee in a thick-bottomed pan and fry the chopped cashews and almonds until they brown a bit. Few seconds before removing them off the heat, add the raisins and fry till they puff-up. Transfer to a plate and set aside.
- In the same pan, combine the grated carrots and the milk and bring the mixture to a boil over medium heat.
- Lower the heat and simmer the mixture stirring regularly.
- Keep stirring and cooking until the milk begins to reduce
- Once the milk is almost reduced and evaporated, add the remaining ghee, mix well and continue to cook for a couple of minutes
- Add the sugar along with the saffron strands and cardamom powder , mix well and continue to cook until the mixture is almost dry
- Finish off by adding the cashews, almonds and raisins and mix the Halwa well and take it off the heat
- Garnish with dried Rose Petals and serve!
Making the Carrot-Halwa Ice-cream:
- Blend equal amounts of Carrot Halwa and Vanilla Ice-cream together on low speed until they come together as a smooth creamy mixture.
- Pour into an air-tight container and freeze until set
- Scoop the Carrot Halwa Ice-cream out into a serving bowl and enjoy!
Making the Carrot-Halwa Vanilla-Ice cream Duet:
- In a serving bowl, take a serving of the carrot halwa (hot/ cold) and place a scoop or two of vanilla ice-cream on top and serve.
Notes
- You can use any type of carrot (orange/ black) for making the Halwa, as long as they are not too fibrous.
- Store the Carrot Halwa in the refrigerator in an air-tight container for upto 2 weeks or in the freezer for upto 3-4 weeks
Here are some more Halwa recipes for you to try:
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