Carrot Halwa with Jaggery – gajar ka halwa with jaggery is a must this season, especially since Red Delhi carrots are in season. If you’re new to cooking and want to try a good dessert recipe, start with Carrot Halwa. It is extremely easy to make and does not require any sugar syrup consistency. There are numerous varieties with milk, koya, or condensed milk. But I always stick to the milk base recipe.
Carrot halwa is a popular North Indian sweet. Carrots, whole (full-fat) milk, ghee, and sugar are used in the original carrot halwa or gajar ka halwa recipe. I used jaggery instead of sugar in this recipe.
Carrot Halwa is something you can make ahead of time for any party or gathering. The pressure cooker version is also much faster these days. My grandmother makes it in a brass vessel, which gives it a very distinct and distinct taste and flavour.
When I first travelled to India for work and stayed in a Westin hotel, I saw Gajar ka halwa listed as a healthy option and was perplexed as to how a dessert could be healthy. When I started learning about holistic health, I realised that being healthy doesn’t have to mean completely eliminating certain foods from your diet; it’s about understanding Marcos and properly planning your meals.
Lets get into the recipe
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Other Halwa Recipes:
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Ingredients for making Carrot Halwa with Jaggery
- Grated carrot – 2.5 cup
- Milk – 2 cup
- Salt Pinch
- Jaggery – 1.5 cup (adjust to your sweet level)
- Cardamom powder – ½ teaspoon
- Ghee – 1 tablespoon
- Nuts/ raisin – 1.5 tablespoon ( I have used Cashew)
Step by step instruction to make Carrot HAlwa with Jaggery
Heat 2 teaspoon of ghee and add nuts fry till slight brown and add raisin. Fry till raisin puffed up. Remove it. Keep it aside. In same pan add grated carrot and fry till nice aroma released (about 3-4 mins).
Add milk and let it pressure cook till 6-7 whistles. Let it cool down.
When it is safe to open the lid open it and heat again. Add jaggery and mix well. Continue to cook till it thickens. Add cardamom powder and mix well.
Cook till it is done, Add remaining ghee and fried nuts
Mix well. Serve it with ice cream or by itself
Notes
- Red Delhi carrot works better for this recipe
- If your jaggery has any impurity melt it with little water and strain and add to the carrot
- If you are adding koya cook the carrot first and add koya
- Carrot Halwa will stay good in fridge for up to 10 days
- you can replace milk and ghee with coconut oil and coconut milk for vegan recipe
Health benefits of carrot halwa
- With sugar, ghee and carrot this make is perfect treat for winter
- Good option for your sweet craving
Recipe Card
Carrot Halwa with jaggery / Gajar ka Halwa with jaggery
Ingredients
- 2.5 cup Grated carrot
- 2 cup Milk – 2 cup full fat
- Salt Pinch
- 1.5 cup Jaggery (adjust to your sweet level)
- 1/2 tsp Cardamom powder
- 1 tbsp Ghee
- 1.5 tbsp Nuts/ raisin ( I have used Cashew and raisin)
Instructions
- Heat 2 teaspoon of ghee and add nuts fry till slight brown and add raisin. Fry till raisin puffed up. Remove it. Keep it aside
- In same pan add grated carrot and fry till nice aroma released (about 3-4 mins). Add milk and let it pressure cook till 6-7 whistles. Let it cool down.
- When it is safe to open the lid open it and heat again. Add jaggery and mix well. Continue to cook till it thickens
- Add cardamom powder and mix well. Cook till it is done, Add remining ghee and fried nuts
- Mix well.
Notes
- Red Delhi carrot works better for this recipe
- If your jaggery has any impurity melt it with little water and strain and add to the carrot
- If you are adding koya cook the carrot first and add koya
- Carrot Halwa will stay good in fridge for up to 10 days
- you can replace milk and ghee with coconut oil and coconut milk for vegan recipe
Health benefits of carrot halwa
- With sugar, ghee and carrot this make is perfect treat for winter
- Good option for your sweet craving
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