Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, gajar halwa. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Gajar Halwa is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Gajar Halwa is something that I’ve loved my whole life.
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To begin with this recipe, we have to prepare a few ingredients. You can have gajar halwa using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gajar Halwa:
- Take 1 kg Carrots
- Make ready 250 gms desi ghee
- Get 4 cardamom
- Make ready 500 gms sugar
- Get 1/2 cup condensed milk
- Prepare Handful dryfruit
By the way, in Punjabi language we call carrot halwa as gajrela. This traditional carrot halwa recipe is made with only whole or full-fat milk, ghee and sugar. Carrot halwa is also known as gajar ka halwa or gajrela. Gajar is the Hindi word for carrots and halwa is a pudding like dish.
Steps to make Gajar Halwa:
- Grate the carrots, add to a nonstick pan. Cook until the carrots shrink and dry up.
- Add sugar and ghee, stir and cook for 10 mins.
- Add the condensed milk and cook again for 10-15 mins.
- Now add cardamom powder and dry fruits. Gajar Halwa is ready.
- Serve hot.
Gajar Ka Halwa is one dish where the sweetness of the carrots is allowed to shine. This sweet pudding mainly associated with North India, especially Punjab, is a rich, creamy dessert made using carrots, sugar and full cream milk or condensed milk and khoya. I haven't heard of any Indian who doesn't love a good carrot halwa. Gajar halwa also known as gajrela or gajorer halwa, is made by cooking grated carrots along with ghee, milk, sugar, nuts and in some cases khoya (milk thickened by heating it on a slow flame till almost all the moisture gets evaporated). Sometimes condensed milk is also added for a rich, creamy texture.
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