Gajar ka Halwa | Gajrela | Indian Carrot Pudding

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"Gajar ka Halwa", "Gajrela" or the "Indian Carrot Pudding" is a quintessential winter delight for every Indian. One of the most popular Indian desserts, it is heavenly delicious and finds its origin in the kitchens of Punjab Sikhs who are also believed to have first introduced it to the Royal kitchens of the Mughals. A tasteful aroma, vibrant color and a chewy texture is what that must have greatly enticed the emperors about this halwa. It was in no time that the Gajrela made its way from the royal culinary repertoire to the commoner's kitchen and became widely popular across the country.

Today, it won't be incorrect to say that more than food, "Gajar ka Halwa" is an emotion that reminisces a lot of fond memories of those chilled winter evenings when we would all be cozying up in our warm blankets and quilts watching TV; and Mom would get those little bowls of piping hot gajar ka halwa to comfort us even more...aah, that fragrance of cardamom and saffron is something that I can still kind of feel in the air while writing down this post.   

I remember how my Mum would put in a lot of effort, spending hours by first grating the carrots, then simmering them in a big kadhai with loads of milk until it all reduced to a mushy texture. The mushy carrots were then roasted nicely along with sugar and ghee very patiently. Finally, loads of nuts, saffron and cardamom was added that filled our home with a beautiful sweet aroma. Needless to say, we all eagerly waited for the divine helping of such a mouthwatering delight just impatiently.

There is one strange thing about this halwa; though it tastes simply out of the world when fresh, you know what? I just love it the next day as its taste gets further elevated on reheating. And that is the reason, I make it a point to save a little helping for the next day to relish with a cup of hot ginger tea...a sip of ginger tea and halwa on the side...aah the life seems to be all sorted...what say? 😜😝       
Coming to my recipe of the halwa, I follow the same traditional way of making it without using any shortcuts like condensed milk, half-n-half or heavy cream to fasten the process. In case you are running short on time, please feel free to take the shorter route by simply reducing the quantity of sugar and milk, following the rest of the procedure as is.


Gajar ka Halwa | Gajrela | Indian Carrot Pudding


Ingredients

  • Fresh red/orange carrots - 2 kg
  • Full fat milk - 3 cups
  • Crumbled khoya (milk solids) - 50 grams
  • Sugar - 1 cup
  • Ghee - 1/4 cup
  • Assorted nuts (almonds, cashews, pistachios, raisins chopped) - 1/2 cup
  • Cardamom power - 1/2 tsp


Gajar ka Halwa | Gajrela | Indian Carrot Pudding


Gajar ka Halwa | Gajrela | Indian Carrot Pudding


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Method

  1. Thoroughly wash, peel  and grate the carrots.
  2. Add half of these carrots along with milk in a kadhai and simmer till all the milk is evaporated. Do keep stirring at regular intervals so that the milk is not scorched. Entire process will take abut 2 hours.
  3. While half of the carrots are cooking with milk, simultaneously in another saucepan, add the remaining carrots. Simmer them covered until they are softened.
  4. Once the milk carrots seem to be completely dry and softened, add the other batch of carrots which have been softened without milk. Also add the khoya.
  5. Let me tell you, doing so ensures you get a nice ruby red color of the halwa in the end.
  6. Now, roast everything nicely on medium flame for 4 to 5 minutes stirring continuously.
  7. In the meantime, heat the ghee in a pan. Add the nuts and fry until they are nice golden in color.
  8. Pour this ghee along with nuts in the halwa. Roast it on medium-high for 8 to 10 minutes stirring continuously.
  9. Finally add sugar. Put the flame on high and again roast the halwa for 8 to 10 minutes until it attains a nice sheen and turns deep red in color.
  10. Add the cardamom powder and mix nicely.
  11. Garnish with some chopped nuts and serve warm.


Gajar ka Halwa | Gajrela | Indian Carrot Pudding




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