‘Gajar Ka Halwa’ also known as ‘Gajrela’ is one of the most popular winter desserts, originating in North India and Pakistan. This traditional dish was introduced during the Mughal era wherein the word ‘halwa’ means sweet and off course ‘gajar’ is carrot. So we have ‘gajar ka halwa’ which basically a delightful and creamy pudding made with carrots, milk, sugar and ghee (clarified butter). The original recipe had only carrot and milk as the main ingredients. However over the years, many regional variations of the same have come up taking up the taste quotient a notch higher. Traditionally this dish is prepared by cooking grated carrots with milk in a pan till the carrots are fully done and milk is completely reduced and then adding the rest of the ingredients to it. This when done in a pan, is a slightly time consuming procedure. So various other less time-taking methods have also come up.
Whichever way we make it, if the ingredients are in adequate proportion, the halwa is always superbly delicious. Here today I am sharing the traditional method but will use khoya/evaporated milk also to give it some extra richness. However without khoya also we can continue with this same recipe. Serve delicious gajar ka halwa warm, chilled or at room temperature.
- SOME HELPFUL TIPS -
> Gajar ka halwa can be served warm or chilled.
> If kept in the refrigerator, the halwa stays good for 3-4 days.
> When cooking the halwa in a pan, care should be taken that it is a heavy bottomed pan. Non-stick vessel is a good option.
> Use of saffron strands in the dish is absolutely optional. Even without saffron it tastes great.