Carrot halwa with jaggery

Carrot halwa with jaggery
Dessert Recipes

Carrot halwa with jaggery

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Try this winter special Carrot halwa with jaggery or the healthier version of carrot halwa, It is the best sweet treat to have in winter. It has a very rich flavor and in every bite, there is a crunch of dry fruits, a light aroma of ghee, the balanced sweetness of jaggery, taste of khoya, cardamom, and carrot.

Sometimes It is very difficult for me to write a blog post because I start to yearn for it. So currently I am yearning for warm carrot halwa with a scoop of ice cream. 🙂

Making halwa or pinni during winter is an Indian tradition without it winters feel incomplete. Do you guys agree with me??? Let me know in the comments section below…

While making this jaggery carrot halwa my mom was telling me how she and her mother (naani) used to grate kilos of carrots and prepare halwa for the whole(joint) family. My hand got tired after grating 750 grams of carrots. lol 😉

This halwa requires basic ingredients and I guess you can find every ingredient in the Indian kitchen pantry except khoya. I am sure you will love the warmth and the richness of this halwa, share with me your winter stories and how the recipe turned out. I would love to know that!!

INGREDIENTS IN CARROT HALWA WITH JAGGERY

Carrot- use thick red carrots for carrot halwa, easily available during winter.

Milk- use full-fat milk.

Ghee- It adds aroma and extra flavor to the halwa.

Jaggery- chop desi jaggery into small pieces and then use it in the halwa, You can use jaggery powder as well. It can be replaced with regular sugar, coconut sugar, or unrefined sugar (khaand).

Cardamom Powder- ground the cardamom seeds and use them in the halwa.

Khoya- It is made with full-fat buffalo milk and is very easy to make at home, you can use homemade khoya or readymade one. Please do not substitute khoya with milk powder both are very different and cannot be substituted in this recipe. :))

Dry fruits- Use dry fruits of your choice.

HOW TO MAKE CARROT HALWA WITH JAGGERY

Rinse, peel, and grate 750 grams of red carrots with the help of a grater or food processor. Add 2 tablespoons of ghee and grated carrot to the deep bottom pan, and cook it at low flame for 5 to 8 minutes by stirring it more often.

How to make carrot halwa with jaggery

After 5 minutes add 1 cup of milk and combine it well. let it cook at low flame until the carrot is cooked and make sure to stir it more often otherwise it may burn from the bottom.

Grated carrot in ghee

Note- To check whether the carrot is cooked or not take a few shredded carrots between your forefinger and thumb, squish them, and check. The second option is to have a teaspoon of carrot to check whether it’s cooked or not.

How to make carrot halwa with jaggery

Once the carrots are cooked add 125 grams chopped jaggery and 1/2 teaspoon cardamom powder, and combine it well. Cook it at medium flame by stirring more often until the milk or water is dried completely, If the water is not dried completely there are chances that gajar ka halwa won’t last for too many days.

Add 90 grams of khoya or mawa and chopped dry fruits once the water is dried completely. Cook it for another 5 minutes by stirring it more often and it will release ghee naturally. Please turn off the flame and It’s ready to serve.

Carrot halwa with jaggery

Top it with chopped dry fruits and serve it warm.

SERVING SUGGESTION

Have you tried carrot halwa with vanilla ice cream? If not then you should give it a try, It is a made-in-heaven food combination. I tried it once at a wedding function and after that, I never stopped. For me, gajar ka halwa is incomplete without ice cream!!!

Serve this carrot halwa as an after-dinner dessert.

TOP TIPS

  • From beginning to end always make sure to stir the halwa more often so that it doesn’t get burned from the bottom and will ruin the taste.
  • Before adding khoya the liquid should be dried completely to fasten do not ignore this step because the carrot halwa won’t last for many days if this step is skipped.
  • I have used homemade khoya but you can use the readymade khoya, It is easily available in dairy and grocery stores.
Gajar ka halwa with jaggery

FAQs

Is carrot halwa good for health?

Yes, It is good for health. This halwa has no refined sugar, carrot is rich in antioxidants, and ghee is very good for the skin. In India, you can find gajar halwa or dal halwa in many sweet shops that have a lot of ghee and refined sugar that cannot be considered healthy. I would recommend you to make carrot halwa at home.


Can we eat carrot halwa daily?

Yes, In winter my mother makes a batch every month which lasts for 12 to 15 days. We have a small portion every day after dinner and it tastes amazing.


How long does Gajar Halwa last in the refrigerator?

It can be stored in the refrigerator for 15 to 18 days.


How do you remove excess sugar from carrot halwa?

Add khoya to the halwa to remove excess sweetness and do not add milk again to the cooked halwa.

OTHER RECIPES YOU MIGHT LIKE

Gluten-free quinoa halwa

Semolina kheer

Rice kheer

Yield: 8 Serving

Gajar ka halwa with jaggery|carrot halwa with jaggery

Carrot halwa with jaggery

Try this winter special Carrot halwa with jaggery or the healthier version of carrot halwa, It is the best sweet treat to have in winter. It has a very rich flavor and in every bite, there is a crunch of dry fruits, a light aroma of ghee, the balanced sweetness of jaggery, taste of khoya, cardamom, and carrot.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 750 grams red carrot
  • 2 tbsp ghee
  • 1 cup milk
  • 125 grams jaggery
  • 1/2 tsp cardamom powder
  • 90 grams khoya/mawa
  • Chopped dry fruits

Instructions

  • Rinse, peel, and grate red carrots with the help of a grater or food processor. Add ghee and grated carrot to the deep bottom pan, and cook it at low flame for 5 to 8 minutes by stirring it more often.
  • After 5 minutes add 1 cup of milk and combine it well. let it cook at low flame until the carrot is cooked and make sure to stir it more often otherwise it may burn from the bottom.
  • Note- To check whether the carrot is cooked or not take a few shredded carrots between your forefinger and thumb, squish them, and check. The second option is to have a teaspoon of carrot to check whether it's cooked or not.
  • Once the carrots are cooked add chopped jaggery and cardamom powder, and combine it well. Cook it at medium flame by stirring more often until the milk or water is dried completely, If the water is not dried completely there are chances that gajar ka halwa won't last for too many days.
  • Add khoya or mawa and chopped dry fruits once the water is dried completely. Cook it for another 5 minutes by stirring it more often and it will release ghee naturally. Please turn off the flame and It's ready to serve.
  • Top it with chopped dry fruits and serve it warm.

Notes

  • From beginning to end always make sure to stir the halwa more often so that it doesn't get burned from the bottom and will ruin the taste.
  • Before adding khoya the liquid should be dried completely to fasten do not ignore this step because the carrot halwa won't last for many days if this step is skipped.
  • I have used homemade khoya but you can use the readymade khoya, It is easily available in dairy and grocery stores.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 244Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 110mgCarbohydrates: 35gFiber: 3gSugar: 30gProtein: 6g

All information presented is intended for informational purposes only.

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