Easy Gajar Halwa Recipe with Khoya Made in a Pressure Cooker
Embark on a delightful culinary adventure with this Easy Gajar Halwa recipe, featuring the rich, creamy texture of khoya and the fragrant aroma of cardamom, all prepared conveniently in a pressure cooker. This traditional North Indian dessert, also known as carrot halwa, is perfect for festive occasions, family gatherings, or simply when you crave something sweet.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (Gajjar), washed and peeled (preferably red) | 500 grams |
| Ghee | 1/4 cup |
| Milk | 400 ml |
| Khoya (Mawa), grated | 150 grams |
| Sugar | 200 grams |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Additional Ghee | 2 tablespoons |
| Mixed Dry Fruits (sliced almonds, cashew nuts, pistachios) | 1/4 cup |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 350 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 4 g |
| Sugars | 30 g |
| Protein | 6 g |
Preparation Time
| Activity | Time |
|---|---|
| Preparation | 15 minutes |
| Cooking | 20 minutes |
| Total Time | 35 minutes |
Servings
| Number of Servings | Serving Size |
|---|---|
| 4 | 1 bowl |
Cuisine
| Cuisine Type |
|---|
| North Indian Recipes |
Course
| Course Type |
|---|
| Dessert |
Diet
| Diet Type |
|---|
| Vegetarian |
Instructions
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Prepare the Carrots: Start by grating the washed and peeled carrots. This will be the star of your dessert, providing both flavor and texture.
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Sauté the Carrots: In a pressure cooker, heat 1/4 cup of ghee over medium flame. Add the grated carrots and sauté them for about 2-3 minutes, stirring occasionally to ensure even cooking. This step enhances the natural sweetness of the carrots.
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Cook Under Pressure: Add a splash of water to the cooker to prevent sticking, then close the lid. Cook the carrots on high pressure for one whistle, then turn off the heat and allow the pressure to release naturally. This method ensures that the carrots retain their moisture and flavor.
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Reduce the Milk: While the carrots are cooking, take a kadai (wok) and pour in the milk. Heat it on medium flame until it reaches a rolling boil. Once boiling, lower the heat and let it simmer, reducing the milk to about three-quarters of its original volume. This step thickens the milk and intensifies its flavor.
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Combine Ingredients: When the milk has thickened, add the grated khoya, cardamom powder, and sugar. Stir the mixture well to allow the khoya and sugar to melt completely and blend into the milk.
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Mix the Carrots with Milk: Once the khoya has melted and the mixture is smooth, reduce the flame further and carefully transfer the cooked carrots from the pressure cooker into the milk mixture. Stir continuously to combine the flavors, ensuring that the carrots absorb the creamy richness of the milk.
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Finish the Halwa: Continue to stir the carrot and milk mixture over low heat until you achieve a thick halwa consistency. Taste and adjust the sugar and cardamom powder according to your preference. For an extra touch of richness, add 2 tablespoons of ghee and give the halwa a final stir.
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Garnish and Serve: Garnish the Gajar Halwa with sliced mixed dry fruits for added crunch and flavor. Serve it warm alongside a scoop of vanilla ice cream for a delightful contrast or enjoy it chilled with a side of Basundi (a nutty condensed milk pudding).
Final Thoughts
This Easy Gajar Halwa Recipe with Khoya is not just a dish; it’s a celebration of flavors and traditions that bring warmth and sweetness to your table. Whether you enjoy it as a comforting dessert on a cozy evening or as a highlight of your festive meals, this recipe is sure to impress and satisfy.
Enjoy!
Embrace the rich heritage of North Indian sweets and savor every bite of this delicious Gajar Halwa, made simple with the convenience of a pressure cooker. Happy cooking!
