"Carrot Halwa: A Sweet Treat to Brighten Your Day!"
The Sweet Story Behind a Classic Delight
Carrot halwa, or Gajar ka Halwa, has a sweet history that dates back to ancient times in the Punjab region of India. It is said that inventive cooks in the royal kitchens of the Mughal era concocted this delightful dessert by simmering grated carrots with milk, sugar, and ghee.
As time passed, the popularity of carrot halwa spread beyond the royal courts and became a cherished part of Indian culinary heritage. Families passed down their treasured recipes, and today, this creamy and aromatic dessert continues to bring joy to tables during festive occasions and everyday celebrations alike.
Cooking Time:
| Process | Time |
|---|---|
| Grating Carrots | 5-10 minutes |
| Cooking Carrots in Ghee | 10-15 minutes |
| Adding Milk and Simmering | 10-15 minutes |
| Adding Sugar and Cooking Further | 5-10 minutes |
| Garnishing and Serving | 1-2 minutes |
Ingredients:
Serves:1-2
- 1 kg carrot
- ¼ cup ghee / clarified butter
- 10 cashew nuts
- 3 cups milk
- ¾ cup sugar
- ¼ tsp cardamom powder
Step-by-Step Guide to Perfect Carrot Halwa:
- Start by Washing and Grating the Carrots
- In a Heavy Saucepan, Boil the Grated Carrots in a Cup of Milk.
- Boil it over Medium Heat for 10 Minutes.
- Add Sugar to the Milk and Stir. Keep the Stove on Low to Medium Heat.
- Mix it Well and Cook Until the Halwa Thickens.
- Add Cardamom Powder and Mix.
- Heat Ghee in a Separate Frying Pan and Fry the Cashews.
- Finally, Mix the Fried Cashews and Serve.
Enjoy Serving!
Nutritional Information:
- Carrots: About 410 kcal - Rich in vitamin A, vitamin K, potassium, and fiber.
- Ghee / Clarified Butter: About 900 kcal - High in saturated fat and cholesterol.
- Cashew Nuts: About 60 kcal - Good source of healthy fats, protein, magnesium, copper, and manganese.
- Milk: About 300 kcal - Good source of calcium, vitamin D, vitamin B12, and protein.
- Sugar: About 480 kcal - Provides empty calories and is high in carbohydrates.
Tips:
Add a pinch of saffron strands soaked in warm milk for a subtle, aromatic flavor. You can also add a dash of rose water or kewra water for a fragrant twist.
