GAJAR KA HALWA (CARROT HALWA)
Try this recipe if you want to know how to make traditional Indian gajar ka halwa, or carrot halwa. A lovely dessert anytime, I most recently made it for Diwali. This is the 'old school' method that uses whole milk, not condensed milk. You can use ghee instead of oil for initially cooking the carrots, if desired.
Provided by manju
Categories Holidays and Events Recipes Diwali
Time 1h40m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
- Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
- Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
Nutrition Facts : Calories 458.5 calories, Carbohydrate 79.8 g, Cholesterol 18.3 mg, Fat 13.5 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 4.2 g, Sodium 187 mg, Sugar 70.3 g
GAJAR HALWA (GLAZED CARROT FUDGE)
Provided by Julie Sahni
Categories dinner, dessert
Time 30m
Yield Six servings
Number Of Ingredients 9
Steps:
- Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
- Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
- Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 20 grams, Sodium 82 milligrams, Sugar 22 grams, TransFat 0 grams
CARROT HALWA
This is one of my favorite recipes. Easy to cook, tasty to have. Hope you guys enjoy my recipe.
Provided by jinny
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
- Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 32.2 g, Cholesterol 46.2 mg, Fat 17.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 11 g, Sodium 14.6 mg, Sugar 30.5 g
GLAZED CARROTS
Simple dish with tender carrots with a buttery glaze and a mild sweetness.
Provided by Tricia McTamaney
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
- Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.
Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g
GAJJAR KA HALWA (CARROT HALWA)
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Provided by Asma Khan
Categories Diwali Dessert Carrot Milk/Cream Cardamom Pistachio Fall Winter Soy Free Wheat/Gluten-Free Peanut Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
- Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
- After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
- Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.
GLAZED CARROT HALWA!!!!
From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni; William Morrow and Co., N. Y., 1985) The art of making halwa with nuts was introduced in India during the Moghul period by the traders from the Middle East and Asia Minor. It is the Indian cooks, however, who are credited with making halwa by using vegetables such as carrots, pumpkin, zucchini, snake squash, winter melon, potatoes, and yams. This glazed carrot halwa, a specialty of the Sikhs of Punjab, is the most popular halwa in India and is enjoyed as a dessert as well as a sweet. Traditionally it is made with milk fudge (khoya), but I substitute ricotta cheese combined with dry milk and butter, which is quicker and produces just as good a result. For 12 to 16 persons:
Provided by jas kaur
Categories Dessert
Time 40m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
- Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
- Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
- Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to
- 1 week.
- To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon.
Nutrition Facts : Calories 359.5, Fat 28.8, SaturatedFat 16.2, Cholesterol 70.3, Sodium 95.9, Carbohydrate 20.8, Fiber 2.4, Sugar 16.3, Protein 6.8
CARROT HALWA
Steps:
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
GAJAR HALWA (CARROT AND CARDAMOM PUDDING)
The recipe for this Indian dessert comes from the North Carolina chef Cheetie Kumar, and it instantly transports her to her mother's kitchen around Diwali, the air rich with the aroma of fragrant carrots, caramelized milk and cardamom. The carrots are cooked down to be incredibly tender, but they still maintain some texture; the milk becomes jammy. If eaten warm, it's like a really decadent warm cereal or oatmeal; if served cold, it's like rice pudding, cool and sweet. The crunch of the toasted nuts make it the perfect meal-ender or tea time snack. If your carrots are bland, increase the sugar accordingly; the sweetness of the carrots makes a huge difference in the finished pudding. Some people prefer a looser halwa, but Ms. Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer.
Provided by Brigid Washington
Categories custards and puddings, dessert
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don't scorch.
- Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.
- Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 9 grams, Carbohydrate 33 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 150 milligrams, Sugar 27 grams, TransFat 0 grams
CARROT HALWA
The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Nutrition Facts : Calories 170.2, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 80.8, Carbohydrate 31.6, Fiber 1.6, Sugar 24.8, Protein 3.4
CARROT HALWA (GAJAR HALWA)
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Provided by Roopa Gulati
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium
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