Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker
Description:
Gajar Halwa, also known as “Gajjar ka Halwa,” is a rich and delicious dessert that originates from North India. This traditional mithai is typically made with fresh, crunchy red carrots that are abundantly available during the winter season. The recipe brings together the sweetness of carrots, the richness of khoya (mawa), and aromatic spices, creating a perfect balance of flavors. Prepared effortlessly in a pressure cooker, this recipe ensures that you get a warm, comforting dessert in no time.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), washed and peeled (preferably red) | 500 grams |
| Ghee | 1/4 cup (plus 2 tbsp for garnish) |
| Milk | 400 ml |
| Khoya (Mawa), grated | 150 grams |
| Sugar | 200 grams |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Dry Fruits (almonds, cashew nuts, pistachios), sliced | 1/4 cup |
Nutritional Information
(per serving, approximate values for 1 serving based on 8 servings total)
| Nutrient | Amount per serving |
|---|---|
| Calories | 250-300 kcal |
| Carbohydrates | 40g |
| Protein | 5g |
| Fat | 12g |
| Saturated Fat | 6g |
| Fiber | 2g |
| Sugar | 25g |
| Calcium | 60mg |
| Iron | 1.2mg |
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Servings:
8 servings
Instructions
Step 1: Prepare the Carrots
Begin by washing, peeling, and grating the fresh carrots. Choose the red variety (preferably Delhi carrots), which is more commonly used for this dessert during the winter months. The grated carrots will release their natural sweetness, making the dish even more delightful.
Step 2: Pressure Cook the Carrots
In a pressure cooker, heat 1/4 cup of ghee over medium flame. Once the ghee is hot, add the grated carrots and sauté them for a couple of minutes. This step helps in releasing some of the moisture and intensifying the carrot flavor.
Add a little water (just enough to cover the carrots slightly), and then close the lid of the pressure cooker. Pressure cook the carrots for 1 whistle and then turn off the flame. Allow the pressure to release naturally for a few minutes.
Step 3: Boil the Milk
While the carrots are cooking, heat a kadai (wok) on medium flame. Pour in the 400 ml of milk and bring it to a rolling boil. Once the milk begins to boil, reduce the heat and allow it to simmer, letting it reduce to about three-fourths of its original quantity. This process concentrates the milk, giving the halwa its rich and creamy texture.
Step 4: Add Khoya, Sugar, and Spices
Once the milk has reduced and thickened slightly, add the grated khoya (mawa), cardamom powder (elaichi), and sugar. Stir everything well, allowing the khoya and sugar to melt completely into the milk. Keep stirring the mixture to prevent any lumps from forming and to ensure the khoya blends perfectly with the milk.
Step 5: Combine Carrots with Milk Mixture
Once the milk has thickened and all the ingredients have melded together, it’s time to add the cooked carrots to the milk mixture. Gradually add the pressure-cooked carrots into the reduced milk and khoya mixture. Stir everything together, making sure that the carrots are well-coated with the creamy mixture.
Step 6: Cook and Stir
Now, reduce the flame and allow the entire mixture to cook, stirring frequently to prevent it from sticking to the bottom of the pan. Continue cooking for another 10–15 minutes or until the Gajar Halwa reaches a thick, pudding-like consistency.
Step 7: Final Touches
Once the halwa has thickened and the milk has reduced to a creamy consistency, check the sweetness and adjust the sugar if necessary. You can also add more cardamom powder to enhance the flavor according to your taste.
Add an additional 2 tablespoons of ghee to the halwa, mixing it in well for that extra richness. Give everything one final stir to make sure the ghee is incorporated.
Step 8: Garnish and Serve
Transfer the Gajar Halwa to a serving dish. Garnish with sliced dry fruits like almonds, cashews, and pistachios to add a crunchy texture and a burst of flavor. Serve the warm Gajar Halwa with a side of vanilla ice cream for a heavenly combination. Alternatively, for a cool treat, enjoy the halwa with Basundi (Rabri), a nutty condensed milk pudding that complements the flavors beautifully.
Tips and Variations
- Carrot Selection: For the best flavor and texture, use fresh, red carrots (Delhi carrots) that are commonly available in the winter season. These carrots have a natural sweetness and deep color that make the halwa extra delicious.
- Consistency: If you prefer a slightly runnier consistency, you can adjust the amount of milk you use. For a firmer, more pudding-like texture, reduce the milk further.
- Vegan Option: To make this recipe vegan, simply replace the milk and khoya with coconut milk or almond milk and use vegan ghee or coconut oil.
- Sweetness: You can adjust the amount of sugar according to your preference. Some people like a less sweet version, so feel free to reduce the sugar quantity or use natural sweeteners like jaggery or coconut sugar.
- Flavor Enhancements: You can add a few strands of saffron soaked in warm milk to give a royal flavor and color to the halwa.
- Dry Fruits: Customize the dry fruits according to your preference. You can add cashews, almonds, pistachios, and raisins, or any nuts of your choice.
Serving Suggestions:
Gajar Halwa is a versatile dessert that can be enjoyed in various ways:
- Warm Gajar Halwa: Serve it hot with a scoop of vanilla ice cream for a comforting winter treat.
- Chilled Gajar Halwa: Alternatively, chill it in the fridge and enjoy it cold with a dollop of Basundi (Rabri) on the side.
- Festive Feast: Gajar Halwa is often made during festivals like Diwali and Holi and can be served alongside other rich Indian sweets.
Enjoy this traditional North Indian dessert and delight in the warmth and richness of Gajar Halwa made effortlessly in a pressure cooker!
