Carrot-based sweet pudding from the Indian subcontinent, Gajar ko Haluwa / Gajar ka Haluwa or Carrot pudding is traditionally eaten during Diwali or Tihar, Holi, Eid-alFitr as well as Raksha Bandan. This traditional dish is believed to have been introduced during the Mughal period in South Asia. The word “Gajar ko Haluwa” has Arabic roots: the word “Haluwa” means sweet in Arabic.
Gajar ko Haluwa contains freshly grated carrots, milk, sugar, khoya, and ghee. This dessert is considered light but has 12.19% fat content in average. Gajar ko Haluwa can be served both hot or cold. However, this dish is especially popular during winters in Northern India.
- Recipe type: Dessert
- Cuisine: Indian Continental
- Serves: 5-6 servings
- Prep time: 45 minutes
- Cook time: 15 minutes
- Total time: an hour
- 1 kg carrots
- 1 ½ liter milk
- 8 green cardamoms
- 5-7 tablespoons ghee (clarified butter)
- 5-7 tablespoons sugar
- 2 tablespoons raisins
- 1 tablespoon shredded almonds
- 2 tablespoons dates, chopped
- Peel and grate carrots
- In a deep bottom vessel, pour milk along with green cardamoms and grated carrots.
- Simmer until the liquid evaporates
- In a deep heavy pan, add the carrot mixture along with sugar. Cook over a gentle flame for 10-15 minutes or until halwa turns deep reddish brown in color
- Stir in dried fruit and halwa is ready to be served.