If you come to Delhi anytime between the months of November and February, you will find carrot pudding (Halwa) at every dessert shop to eat very easily.
The difference may be due to the way the carrots are cooked. Generally, in restaurants, carrots are boiled in water in a cooker or pan. We are using milk instead of water to make the taste of the halwa even more delicious and different.
1 Liter Milk Full Cream
3/2 Cup White Sugar
2 Tsp Desi ghee
50 Gms Khoya
15 Number Cashew nuts
4 Number Green cardamom
1 Kg Carrot
Carrot Pudding (Halwa) (Gajar Halwa) RecipeAmount per serving Calories 827 Calories from Fat 180
% Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 46mg 15%
Sodium 383mg 16%
Potassium 1617mg 46%
Total Carbohydrates 151g 50%
Dietary Fiber 10g 40%
Protein 17g 34%
Vitamin A11 29%
Vitamin C 35%
* Percent Daily Values are based on a 2000 calorie diet.
Let’s start with cutting and tightening the material.
The carrots have to be tightened in long pieces. Cut cashews into pieces. Take out the seeds inside the cardamom and keep it aside. We do not want the top part of the cardamom. Tighten the khoya in long pieces and keep aside.
Now put milk in a large bowl or pan. Now boil it on high heat.
When you see it boiling, slow down the stove. Now add carrot and cardamom seeds. Keep stirring it continuously so that it does not burn.
It has to be cooked until the milk dries completely.
After about 45 minutes of cooking, the milk will dry completely. Now add sugar to it and reduce the heat of the stove.
Mix it well. Cook it on high flame continuously and keep stirring.
Cook it on high heat until the milk and sugar water dries well.
After adding the sugar, we have cooked it for 25 minutes. Now the milk and sugar water has almost dried out.
Now add desi ghee, cashew nuts, and khoya. Now mix it well and cook for 2 minutes.
Now after 2 minutes, turn off the stove. Your delicious milk pudding is ready. Serve it hot and enjoy eating.
Storage and Serving Suggestions
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