Gajar Ka Halwa (Gajrela)

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 A classic North Indian carrot dessert
Gajar Ka Halwa, also known as Gajrela, is a timeless Indian dessert prepared with slow-cooked carrots, milk, sugar, and fragrant cardamom. Rich yet comforting, this halwa is a winter favourite in North India and a must-have dessert for celebrations and festive gatherings.
Prep Time: 10 minutes
 Cook Time: 40 minutes
 Total Time: 50 minutes
 Servings: 4 people
 Cuisine: North Indian
 Texture: Soft, rich, melt-in-the-mouth
Ingredients
  • 2 cups carrots, freshly shredded
  • 2 cups full-fat milk
  • 3 tablespoons unsalted butter or ghee
  • ¼ cup sugar
  • ½ teaspoon cardamom powder
  • 6 cashew nuts, roasted and broken (for garnish)
Instructions
Step 1: Prepare the Garnish
  • Roast the cashew nuts lightly until golden and set aside.
Step 2: Reduce the Milk
  1. In a non-stick or heavy-bottomed pan, boil the milk over medium-high heat.
  2. Stir frequently to prevent burning.
  3. Reduce the milk to about 1 cup. Set aside.
Step 3: Cook the Carrots
  1. Heat butter or ghee in a frying pan over medium heat.
  2. Add the shredded carrots and sauté for 7–8 minutes, stirring continuously.
  3. The carrots should become tender and slightly deepen in colour.
Step 4: Combine & Finish
  1. Add the reduced milk to the carrots.
  2. Cook until the milk is fully absorbed and the mixture thickens—about 8–10 minutes.
  3. Add sugar and cardamom powder.
  4. Cook for another 3–4 minutes, stirring, until the halwa begins to leave the sides of the pan.
Step 5: Garnish & Serve
  • Garnish with roasted cashew nuts.
  • Serve warm or slightly chilled, as preferred.
Storage & Make-Ahead
  • Refrigerate for up to 1 week.
  • Freeze for up to 2 months.
  • Reheat gently before serving.
Tips & Variations
  • For richer flavour, replace part of the milk with khoya (mawa).
  • Add raisins, almonds, or pistachios along with cashews.
  • To make Gajar Halwa Burfi:
    • Cook the halwa slightly longer.
    • Spread onto a greased plate to about ¾-inch thickness.
    • Cool, cut into squares, and garnish with nuts.

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