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Gajrela served with fresh cream in a white bowl

Gajrela recipe| gajar ka halwa| Carrot pudding recipe

A luxuriously tempting and delicious, winter favourite Indian dessert- gajrela or Gajar ka halwa recipe made using fresh seasonal carrots slowly simmered in creamy rich milk.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dessert, sweets, tea time
Cuisine Indian, north indian, punjabi
Servings 6 people

Ingredients
  

  • 500 gms carrots grated
  • 1 lts milk whole milk
  • 3/4 cup sugar adjust as per the sweetness preferred
  • 1 tbsp ghee adjust as per your preference
  • 1 tsp poppy seeds (optional)
  • 1/2 tsp cardamom powder

Instructions
 

  • Wash, peel , finely grate the carrots.
  • In a wide , thick bottomed pan, or a kadhai, add the milk and carrots.
    Mix well.
    Grated Carrots soaked in milk
  • Turn the hob to slow, and let the carrots simmer slowly in the milk, till the milk is more than half reduced.
    Keep stirring and scraping the milk from the sides.
    Grated Carrots simmering in milk
  • Once milk has reduced to half , add poppy seeds, and mix well.
    Gajrela/ Gajar ka halwa (Carrot pudding)
  • At this stage add the dry fruits and nuts if you are using while stirring.
    Let the mixture simmer more, till the milk has almost evaporated.
    Adding nuts and dry fruit to gajrela
  • Now add sugar, and ghee, and mix well. Let it simmer. It will take time.
    Cook for another few minutes till all flavours have incorporated in the gajrela. Do not rush and keep cooking the halwa till all the milk has evaporated and there is no liquid left.
    By the time the gajrela is cooked you will only have the cooked carrots and dried fruit (is you have added) left in the pan.
    There is no milk left, and the carrots have a glossy , rich colour and texture to them
    When you know that your gajar ka halwa is cooked, turn off the heat , and let it rest for a few minutes before serving.
    Adding sugar to gajrela / carrot pudding
  • Add cardamom powder, and mix.Cook for another few minutes till all flavours have incorporated in the gajrela. Do not rush and keep cooking the halwa till all the milk has evaporated and there is no liquid left.
    Gajrela/ Gajar ka halwa (Carrot pudding)
  • Once done, turn off the heat , and let it rest for a few minutes before serving.
    Gajrela/ Gajar ka halwa (Carrot pudding)
  • Once done, serve it hot or cold, with a dollop of cream, or have it as is.
    Gajrela served with fresh cream in a white bowl

Notes

Top tips

  • The best gajrela/gajar ka halwa is made using Red indian carrots, so if you want the best results use those.
  • To quicken the process of making gajrela you can use grated store bought carrots and use condensed milk (inplace of milk and sugar) . Using condensed milk will almost half the cooking time.
  • Feel free to add khoya to the halwa to make it more rich and luxurious. You can add it before adding sugar.
  • It can be prepared 1-2 days before a party or a large gathering. Just reheat it at the time of serving, garnish with fresh nuts and serve.
  • If you are making this for babies skip adding any nuts, poppy seeds and ensure to grate the carrots very fine (use a small grater).
  • You can always double or halve the quantity depending on your choice.
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