Traditional Flavor: The Easiest Way to Make Gajar Ka Halwa Without Khoya (With Milk and Cream) | Gajar Halwa Recipe
Ingredients
• Carrots (Gajar): 1 Kilogram (Red and fresh)
• Milk (Doodh): 1 Liter (Full cream)
• Cream (Malai): 1 large bowl (Fresh cream from the top of the milk)
• Sugar (Cheeni): 1 bowl (To taste)
• Cashews and Almonds (Kaju aur Badam): 1/4 bowl (Finely chopped)
• Cardamom Powder (Elaichi Powder): 1/2 teaspoon (Optional)
• Pure Ghee (Shuddh Ghee): 2 tablespoons (Optional, for final frying/sautéing)
Instructions (Vidhi)
Step 1: Preparing the Carrots
1. First, wash and peel 1 kilogram of carrots thoroughly.
2. Now, grate the carrots.
3. Put the grated carrots into a pressure cooker and add a little water (about 1/4 cup). Steam the carrots for 1-2 whistles. This helps the carrots cook faster and saves time.
Step 2: Boiling Milk and Cream
1. Take a heavy-bottomed pan (kadhai) and pour in 1 liter of milk.
2. Also add one large bowl of fresh cream (malai) to the milk.
3. Bring the milk and cream to a vigorous boil over high heat.
4. Boil the milk until it reduces to half its original quantity and becomes slightly thick.
Step 3: Cooking the Carrots
1. Once the milk is thick, add the steamed grated carrots to it.
2. Keep the heat medium and stir the mixture continuously so that the carrots and milk mix well and don't stick to the bottom.
3. Cook this mixture until all the milk dries up and the carrots are completely tender.
Step 4: Adding Sugar and Nuts
1. When the milk has dried up, add 1 bowl of sugar (you can add less or more according to your taste) and mix.
2. After adding sugar, the halwa will become slightly thinner, so dry it out again over high heat until the halwa starts leaving the sides of the pan.
3. Now, mix in the chopped cashews and almonds (and cardamom powder, if you are using it).
Step 5: Final Sautéing (Optional)
1. To make this halwa even more delicious, you can heat 2 tablespoons of pure ghee in a small pan and sauté the halwa for 2-3 minutes.
2. Your delicious Gajar Ka Halwa is ready. Serve it hot or cold.
✨ Special Secret (Khaas Secret)
The most special thing about this recipe is that there is absolutely no need to add khoya (milk solids). Using milk and fresh cream naturally gives the halwa the same thickness and creamy flavor as khoya.
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