Carrot Coconut Halwa- Gajar Halwa Recipe

Hello dear readers! Are you eagerly looking forward to spring? Here in Ohio, it is still cold and snowing. Cold months call for comforting foods. Indulge yourself with warm delicacies like soups or baked puddings in chilly winter months. How about a bowl of warm carrot halwa? If you love decadent carrot cake, you will love this wholesome dessert. Gajar ka halwa/ Gajrela is a homey winter dessert from India. Carrot halwa is irresistible, with the flavor of caramelized carrots and the aroma of coconut and ghee. Carrots are sweeter in the winter months, and in India, carrot halwa is cooked, with red or purple carrots. Red and purple varieties of carrots are not widely available. You don't need to hit the roads or, scavenger hunt at the farmers market. Regular carrots are just fine and taste delicious.

Halwa is a rustic confectionery and has a chewy texture. In India, halwa is an indispensable part of festive occasions. Carrot halwa has three main ingredients-carrots, milk, and sugar. Compared to other halwas, carrot halwa is easy to make, light, with a fudgy, melt-in-mouth texture.

Halwa is a popular dessert in Turkey and the Middle East. It came to India with the Arab traders. Halwa has been the pride and delight of the people of Kerala for several centuries. The Southern part of India had trade with Arabs for centuries. Mittayi theruvu in Kozhikode (Kerala, South India) is mesmerizing, with an entire street dedicated to halwa shops. The halwas in Kerala are more traditional, flour and nut paste cooked for hours, for a chewy, gel-like halwa. Vegetable halwas was more famous in North India and had its origin in the Mughal times. Mughalai cooking had Turkish and middle eastern influence. Turkish Cezeriye or carrot and walnut sweet is a vegan version of carrot halwa. Halwa loaded with vegetables are widely popular, especially carrots, beets, bottle gourd, winter melon and pumpkin.

To make carrot halwa, you need three main ingredients, carrots, sugar, and milk. There is also a mild coconut flavor. All the other ingredients are flavor enhancers. You can use ghee or coconut oil, desiccated coconut, cardamom powder, saffron, rose water, and nuts of your choice. For a halwayi style carrot halwa, you can use khoya/ milk solids, milk powder, or condensed milk. Carrot halwa tastes delicious when grated carrots get slow-cooked in milk. The milk thickens and enhances the flavor. But if you wish to reduce the cooking time, pressure the carrots, or use the Instant Pot. For a vegan carrot halwa, use coconut milk or cashew milk.

Carrot Coconut Halwa- Gajar Halwa Recipe

Ingredients
Carrots grated- 4 cups
Grated Coconut- 1/2 cup
Sugar- 1 cup
Milk- 2 cup
Ghee- 3 tbs
Coconut cream- 1/4 cup
Condensed milk- 1/4 cup
Cardamom powder- 1/2 tsp
Cashew nuts- 10-12
Rose water- 1 tsp

The first step is to wash and clean the carrots. Grate the carrots using a box grater or food processor.
Heat a heavy bottom pan and add one tbs of ghee. Roast the cashew nuts till golden brown, and set them aside for later use. In the same pan, add the grated carrots, and stir fry in a very low flame for about 3-4 minutes. Add coconut and milk, cover, and cook in low heat for 6-7 minutes, or till the carrot is soft. Mix in condensed milk and coconut cream. Make sure the carrots are thoroughly cooked and add sugar. Let the mixture simmer, stirring occasionally so that it doesn't stick to the bottom of the pan. Cook till all the liquid is evaporated and the halwa thickens.
Add the rest of the ghee and stir continuously till the mixture leaves the edges of the pan. The halwa is ready when it comes together, and you can see ghee separating. Sprinkle cardamom powder, rose water, and garnish with roasted cashew nuts or any nuts of your choice. Serve warm or chilled. You can store it for up to a week in the refrigerator.