Gajar ka halwa recipe: If you want to increase the sweetness of a particular occasion, then carrot pudding becomes special on every occasion. As soon as the red carrot starts appearing in the market, the fragrance of this halwa starts spreading in every house. This pudding made of carrots is not only wonderful in eating, but also helps in keeping the body warm and giving strength. Often people use mawa or khoya to make it, but every time mawa is available, it is not necessary. In such a situation, we are telling an easy and delicious way here for this, there is no reduction in taste. Carrot pudding is one of those recipes which are not just food but also a tradition related to memories. Be it winter evening or a special festival of a family, the sweetness of this halwa connects everyone together. Everyone from the child to the elder eats it with great hobbies and often its fragrance makes the whole house sweet. This is the reason that carrot pudding remains every season and favorite dish of every generation. Everything used in it is usually present in the house and the method of making is also very simple.
Carrot pudding required things
-1 kg carrots (grated by washing)
-½ liter full cream milk
-200 grams sugar
-1 tablespoon ghee
-½ Tsp Cardamom Powder
-The cashew nuts, almonds, walnuts, pistachios
Easy way to make a hurry
-First of all, wash the carrots thoroughly and peel and grate it.
-½ liter full cream milk
-200 grams sugar
-1 tablespoon ghee
-½ Tsp Cardamom Powder
-The cashew nuts, almonds, walnuts, pistachios
Easy way to make a hurry
-First of all, wash the carrots thoroughly and peel and grate it.
Now put carrots and a glass of water in a pressure cooker. Cook it until one whistle comes.
After the CT, cool the cooker and squeeze all the water by filtering the carrot.
Now take a deep pan and heat ghee in it. When the ghee is hot, add boiled carrots to it and fry it on medium flame for 8-10 minutes, until it becomes light golden.
After this, add milk to it and cook it while stirring continuously, so that the milk gets absorbed in the carrot well.
-When the milk almost dries up and carrots start soft and start changing the complexion, then add sugar to it.
After adding the sugar, the pudding will be slightly thin, but in a short time it will become thick again.
Now add cardamom powder and chopped fruits and mix the halwa well.
Cook on low heat 2-3 minutes and then turn off the gas.
After the CT, cool the cooker and squeeze all the water by filtering the carrot.
Now take a deep pan and heat ghee in it. When the ghee is hot, add boiled carrots to it and fry it on medium flame for 8-10 minutes, until it becomes light golden.
After this, add milk to it and cook it while stirring continuously, so that the milk gets absorbed in the carrot well.
-When the milk almost dries up and carrots start soft and start changing the complexion, then add sugar to it.
After adding the sugar, the pudding will be slightly thin, but in a short time it will become thick again.
Now add cardamom powder and chopped fruits and mix the halwa well.
Cook on low heat 2-3 minutes and then turn off the gas.
Method of serving
This pudding of carrot gives hot hot taste. If you want, you can also eat it after cooling it. Putting a little nuts on top increases its taste even more.
Benefits are not less
Carrots are rich in fiber, vitamin A and antioxidants. In the cold it gives heat to the body and helps in increasing immunity. Milk and dry fruits together make it even more nutritious.
