gajar halwa

Take 1/4 cup ghee (clarified butter) in a hot pan. Add cleaned and grated 1/2 kg carrot in it. Mix both of them together and let it cook.. Add 1 liter full fat milk in the mixture and cook it on the reduced flame. Then add another 1/2 liter milk and cover it. . Let it cook until 90% water content evaporates. . Add 1/2 cup jaggery to the mixture. . Add  some almonds and raisins for garnishing. Add two cardamoms. . Cook till the ghee (clarified butter) separates. . Serve hot.

Carrot Halwa without Sugar | Gajar ka Halwa

500 gm jaggery

milk

almonds

ghee

pod cardamom

carrots

raisins

https://www.youtube.com/watch?v=GdzIwCZBne0

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.

Carrot halwa recipe | Gajar ka halwa | How to make carrot halwa

½ kg carrot ((gajar)(500 grams) (prefer young carrots))

milk ((1 cup for Instant pot))

sugar ((+ 2 tbsp optional) (prefer organic))

cardamom powder

ghee ((clarified butter))

nuts

raisins (optional)

Wash carrots under running water &amp; peel them.&nbsp;

Grate them in a food processor or with a hand grater.&nbsp;

Dry roast nuts on a low heat until crunchy, cool &amp; chop them.  OR Alternately chop the nuts first &amp; fry them in 1 tbsp ghee until slightly golden. Then add raisins &amp; fry until they plump up. Remove to a plate.

Preparation

Next bring milk to a boil in a heavy bottom pot or deep pan.&nbsp;

Add grated carrots and&nbsp;cook on a medium heat stirring often.

Do not leave the pot unattended as the milk will get scorched.&nbsp;

When the milk has completely evaporated add sugar and stir well. 

Sugar will release lot of moisture &amp; 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 &amp; thickens. It will still be moist. Sprinkle cardamom powder.

Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.

How to make carrot halwa

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 &amp; 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 &amp; position the steam release handle to sealing.

Press the pressure cook (manual) button &amp; set the timing to 3 mins.

When the instant pot beeps and finishes, do a manual pressure release carefully.

Stir in the sugar, ghee &amp; cardamom powder.

Press the saute button &amp; saute until the milk evaporates completely.

Garnish gajar halwa with chopped nuts &amp; raisins.

Instant pot gajar halwa

https://www.youtube.com/watch?v=kSEx1D1gC8U

Carrot halwa, popularly known as gajar ka halwa is a traditional North Indian pudding made by slow cooking grated carrots with milk and sugar. Red carrots or Delhi gajar is yields the best results. If you do not have them then you can replace with regular carrots.
Full Recipe here: https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/

Carrot Halwa Recipe (Gajar ka halwa)

A carrot halwa recipe made in the traditional way and slow-cooked - with just carrots, whole milk, ghee, sugar and some nuts. You will love this evergreen and popular gajar ka halwa recipe.

Carrot Halwa | Gajar ka Halwa

whole milk (or full fat organic milk)

Ghee ((clarified butter))

sugar raw sugar

cashews (- chopped)

golden raisins

saffron strands (- optional)

First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.

You need&nbsp;approx 4 to 4.5 cups grated carrots.

In a kadai or deep thick bottomed pan combine milk and grated carrots.

On a low to medium flame, bring the whole mixture to a boil and then simmer.

While the mixture is simmering on a low flame, keep on stirring in between.

The grated carrots will cook in the milk and the milk will start to reduce and evaporate.

When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.

Stir well and continue to simmer and cook on a low flame.

Do keep on stirring the halwa in between.

Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.

Serve gajar halwa hot, warm or you can also serve it cold.&nbsp;garnish with some chopped dry fruits while serving.

Making carrot halwa

https://content.jwplatform.com/videos/2VMwKTbx.mp4

Carrot Halwa Recipe with step by step photos and video. A traditional slow-cooked method of making delicious Indian recipe of carrot pudding with just carrots, milk, ghee, sugar and some dry fruits.

Carrot Halwa - Indian Carrot Pudding

Gajar Halwa is a quintessential Indian dessert made with carrots, ghee, milk, sugar and flavored with cardamom. It&#039;s rich, creamy and do decadent!

Gajar Halwa

red carrots (grated, around 15-16 medium size carrots)

1.25 liters whole milk (around 5 cups)

ghee (45 ml, divided)

granulated white sugar (200-300 grams, adjust to taste)

cashews (raw)

Peel and grate the carrots using a hand grater (use the thicker side of the grater). Add the grated carrots to a pan and turn heat to medium-high.Stirring often, sauté the carrots for around 10 minutes until all the moisture dries out. Note: we do not add any ghee or anything here, just dry roasting the carrot to remove the moisture.You will notice that the color of the carrot will change from red to orange at this point, that&#039;s fine. Remove pan from heat and set it aside.

To a heavy bottom pan, add milk. Please do use a heavy bottom pan here otherwise you will have trouble and the milk might burn. You can start this process of boiling the milk on the side when you are sautéing the carrots. With heat on medium-high, stir the milk often and let it come to a boil. I have used 1.25 liter (1250 ml) of milk here for 1 kg carrots, you can use anywhere between 1-1.5 liters. Once the milk comes to a boil, lower the heat to medium and let the milk boil and reduce until it reduces to at least half or a little bit more than half. Remember to stir very often else milk might get stuck to the bottom of the pan and burn.

Meanwhile, fry cashews in 1 tablespoon of ghee until they turn golden brown in color and set aside.

Back to the milk, after around 30-35 minutes, the milk will reduce to less than half (this is for 1-1.25 liters, if using 1.5 liters it will take little more time). Please remember to stir the milk very often when it&#039;s reducing. At the point add the grated carrots and stir. I like to scrape the sides of the pot (which has that malai/thickened milk stuck to it) and mix it with the halwa.

Now after this point you have to be extra careful and not leave the halwa unattended. Keep stirring the halwa often on medium heat and cook until all the milk is absorbed by the halwa and it reduces to milk soilds.You will see small particles of milk solids in the halwa. This will take anywhere between 10-20 minutes.

At this point add in the sugar. The amount of sugar is to taste, if you like less sweet add 1 cup (200 grams) of granulated white sugar, if you like really sweet add 1.5 cups (300 grams). I usually prefer it in between and add 250 grams.

Once you mix in the sugar, the sugar will melt and the halwa will become very liquid-y again.

Continue to cook the halwa, stirring constantly until the sugar liquid is all soaked up, this can take 15 minutes or so. Yeah this recipe is excellent hand work-out! Don&#039;t let the halwa dry out a lot since it will continue to thicken as it cools down.Once that&#039;s done, then add the cardamom powder and the remaining 2 tablespoons of ghee (or more if you want) and roast for 3-4 minutes. 

Add in the nuts, give a final stir and done. Serve gajar halwa warm!

Easy Instant Pot recipe for Carrot Halwa or Gajar Halwa, a traditional Indian dessert made with grated carrots, milk, sugar, nuts, and cardamom.

Carrot Halwa | Gajar Halwa

ghee (or unsalted butter (use coconut oil

cashews and almonds (chopped)

carrots, grated ((10-12 medium carrots))

milk ((whole milk

saffron (optional, but recommended)

sugar

milk powder ((use almond flour

green cardamom powder (3-4 pods, de-seeded and crushed)

almonds, slivered (for garnish (optional))

Prep: Wash, peel, and grate carrots. You can do that by using a box grater, or a food processor with a shredder attachment (my preference). Chop the cashews and almonds and keep them aside.

Saute Carrots: Preheat the Instant Pot on Saute mode. When it displays &quot;hot&quot;, add ghee (or butter), chopped nuts, and carrots, and saute for 2 minutes. This prevents the carrots from turning mushy later.

Pressure cook: Add milk, saffron, and sugar, and stir well. Let the milk come up to a simmer to prevent curdling under pressure. Cancel saute. Close the lid, vent set to sealing position. Select Pressure Cook and cook for 2 minutes at high pressure.

Saute: When the pressure cooking is done, manually release the pressure. Select Saute and adjust to high. Stir in milk powder and simmer the halwa to cook off the liquid, stirring every few minutes. This takes around 10-15 minutes.

Garnish &amp; Serve: Stir in cardamom powder, garnish with chopped nuts and serve warm!

https://www.youtube.com/watch?v=pxvgAj2SHbo

Detailed recipe and tips at: https://spicecravings.com/carrot-halwa-gajar-halwa-instant-pot-pressure-cooker
Carrot Halwa or Gajar ka halwa, also known as Gajrela, is a carrot-based dessert from northern India. Grated carrots are cooked with milk and sugar, flavored with cardamom and saffron.  Garnished with chopped almonds and cashews, this dish is the perfect comfort dessert for winters. Here is my Instant Pot / pressure cooker recipe for Carrot Halwa!

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Carrot Halwa / Gajar Halwa- Instant Pot ( Pressure Cooker)

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