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Carrot Halwa - Gajar Ka Halwa - Carrot Halwa without kova and condensed milk

This Carrot halwa is a classic dessert from North India made with Delhi red carrots, milk, sugar, nuts and ghee. This recipe will give you the perfect, rich and melt in your mouth carrot halwa. It is a healthy dessert when compared to other halwa dishes. As carrots are naturally sweet, we are adding very less sugar and ghee and no kova. The cooking methods are also easy. The only tough part is grating the carrots evenly without any solid pieces and stirring constantly for 1 to 1.5 hours.


In this recipe, I have used Delhi carrots which are slightly pink in colour. You can also use orange Ooty carrots which are widely available in our markets. Try to use fresh, bright and juicy carrots.  I always prefer to use full cream milk for carrot halwa as it adds richness and creaminess to the halwa. For flavours I have added cardamom and you can also use a few saffron strands. For parties you can serve this halwa with a scoop of Vanilla ice cream and chopped pistachio nuts on the top. It tastes so yummy. Now let's see how to prepare this Carrot halwa with step by step instructions. 


Check out my other sweet recipes 

Carrot Halwa Recipe Details

Prep time : 15 minutes
Cook time : 1 hour 15 minutes
Yields : 750 grams
Category : dessert


Ingredients

  • 8 to 10 Delhi red carrots
  • 1 cup sugar (250 grams)
  • 750 ml full cream milk
  • 4 tbsp ghee
  • 1/2 tsp cardamom powder
  • few sliced pistachio
  • few broken cashew nuts & badam

Cooking Directions

Wash the carrots well and peel the skin. 




Grate the carrots finely without any solid pieces. 



Heat a heavy bottomed kadai on medium heat and add the grated carrots. Saute for 2 to 3 minutes.Add milk and mix well. Cook the carrots on low medium heat. Keep stirring for every few minutes to remove the milk solids which formed on the sides of the kadai. 


You will see the milk is absorbed fully in 30 minutes, then add the sugar. You can increase or decrease the sugar according to the sweetness you want. 


Mix well with the carrots and continue to cook on low medium heat. The mixture will turn gooey as the sugar melts. 


Add 2 tbsp ghee,  cardamom powder and mix well. Add chopped nuts and ghee. Cook till the milk has evaporated completely and the mixture becomes dry. 




Turn off the heat and keep the halwa in the kadai heat for another 20 minutes. 


Serve carrot halwa warm garnished with some grated nuts. 



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