Gajar ka Halwa or Gajrila is one of the most popular Indian desserts. This dish is originated from Punjab.The name actually originates from the Arabic word “halwa” which means “sweet” and it is made from carrot (gajar). It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Raksha Bandhan etc. It is served hot during the winter.
Prep Time 15 minutes
Cook Time 25-30 minutes
- Carrots 8-10 medium (peeled and grated)
- Milk 5 cups
- Green cardamom powder 1 teaspoon
- Ghee 5 tablespoons
- Sugar 6 tablespoons
- Raisins 10 pcs
- Cashew nuts 5-6 pcs (chopped)
- Cashew nuts 4 pcs for garnishing
- Almonds 5 pcs for garnishing
Fry the grated carrots
Heat 3 tablespoons of ghee in a thick bottomed pan on medium heat. Add the grated carrots into the ghee and mix well. Fry them until they turn pale and leave the raw smell.
Add milk with the carrots
After frying the carrots properly, add the milk. Allow it to boil in high flame. It will take 5 minutes. Cook until the milk evaporates and the carrots are cooked.
Add sugar, chopped cashew nuts and raisins
Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to medium. Stir occasionally until the mixture turns thick. Now add the remaining ghee, chopped cashew nuts, raisins and cardamom powder and continue to cook the halwa until the added ghee separates out.
Garnish with cashew nuts and almonds
Now the halwa is ready to serve. You can garnish it with almonds and cashew nuts. Serve hot.