Gajar Ka Halwa, also known as carrot halwa, gajrela, or gajar pak, is a classic Indian dessert made primarily from grated carrots slow-cooked with milk, sugar, and ghee. It is often flavored with cardamom and garnished with nuts like almonds, pistachios, and cashews. This dessert is particularly popular during the winter season in North India, when red carrots are abundantly available. Its rich, creamy texture and sweet, aromatic flavor make it a favorite at festivals, celebrations, and special occasions.
1. Historical and Cultural Significance:
Gajar Ka Halwa has deep roots in the culinary traditions of the Indian subcontinent, particularly in Punjab and Uttar Pradesh. It is commonly served during major festivals such as Diwali, Holi, Raksha Bandhan, and Eid. The dish symbolizes warmth and celebration, often prepared in households to mark joyous occasions.In a remarkable modern achievement, Gajar Ka Halwa was carried to the International Space Station (ISS) in July 2025 by Indian astronaut Shubhanshu Shukla during the Axiom Mission 4 (Ax-4). This event highlighted its cultural importance as a symbol of India’s culinary heritage.
2. Main Ingredients:
The key ingredients used in Gajar Ka Halwa are:
· Carrots: Fresh red carrots are preferred for their natural sweetness and vibrant color. They are finely grated to ensure even cooking.
· Milk: Full-fat milk is used to create a creamy texture. It is slowly reduced to thicken the halwa.
· Sugar: Granulated sugar is added for sweetness. The quantity can be adjusted based on preference.
· Ghee: Clarified butter is used for sautéing the carrots and adding richness to the dish.
· Khoya (Mawa): This is a traditional Indian milk solid that enhances the creaminess of the halwa. It is optional but widely used in richer versions.
· Nuts and Dried Fruits: Almonds, cashews, pistachios, and raisins are commonly used for garnishing. They are often sautéed in ghee to enhance their flavor.
· Cardamom: Ground cardamom adds a warm, aromatic flavor to the halwa.
3. Traditional Recipe:
Step-by-Step Preparation:
1. Prepare the Carrots: Wash, peel, and finely grate 1 kg of red carrots. Avoid using the yellow core of the carrot, as it may impart a bitter taste.
2. Sauté the Carrots: Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the grated carrots and sauté for 5-7 minutes until they soften and release their juices.
3. Cook with Milk: Add 1.5 liters of full-fat milk to the pan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the milk reduces and thickens (about 30-40 minutes).
4. Add Sugar and Flavor: Once the milk has thickened, add 180g of sugar and ½ teaspoon of cardamom powder. Stir well and cook for another 10-15 minutes until the sugar dissolves and the mixture reaches a halwa-like consistency.
5. Garnish: Stir in a handful of mixed nuts (cashews, almonds, pistachios) and raisins. For added richness, fry the nuts in ghee before adding them.
6. Serve: Transfer to a serving dish and garnish with additional nuts. Serve warm.
Tips for Perfect Halwa:
.Slow Cooking: Slow-cooking the halwa ensures a rich flavor and creamy texture. Avoid using a pressure cooker, as it may compromise the taste.
.Saffron: For a richer color and flavor, add a few strands of saffron during the cooking process.
. Khoya: For a creamier texture, add ½ cup of khoya (mawa) along with the sugar.
4.Variation:
· Red Velvet Carrot Halwa: Made with saffron and rose water for a unique flavor and vibrant color.
· Carrot and Beetroot Halwa: Combines carrots with beetroots for a slightly earthy taste and added nutritional benefits.
· Cheesy Carrot Halwa: Uses ricotta cheese instead of khoya, popular in regions where purple carrots are available.
· Quick Pressure Cooker Version: A modern twist where carrots and malai (cream) are cooked in a pressure cooker for a faster version without milk or ghee.
5. Nutritional Information:
Gajar Ka Halwa is not only delicious but also offers nutritional benefits:
Carrots are rich in beta-carotene, fiber, and vitamins. Milk provides calcium and protein.Nuts contribute healthy fats and additional nutrients. However,due to its sugar and ghee content, it is best enjoyed in moderation.
6. Serving and Storage:
Serving: Gajar Ka Halwa is typically served warm, often during winter months. It can also be enjoyed at room temperature or cold.
Storage: It has a medium shelf life and can be refrigerated for up to a week. It is also sometimes exported due to its durability.
