Here's another traditional recipe to make gajar ka halwa without milk or khoya, which is no less in taste than the gajar ka halwa prepared in milk or with khoya and can be prepared in very less time. Learn how to make this extremely tasty, aromatic and beautiful dish with the help of step by step photos and detailed recipe given below:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Recipe Yield: 4 servings
- Carrots (gajar) - 500 gm
- Sugar - 60 gm
- Desi Ghee - 1 big spoon
- Dry Fruits - 2 table spoon
- Almonds (badaam)
- Cashews (kaju)
- Raisins (kismis)
- Green Pistachios (hara pista) - 1 table spoon
- Cardamom (chhoti elaichi) - 2 or you can also use 1/2 tea spoon of Cardamom Powder (chhoti elaichi powder)
- Cloves (laung) - 3
- Wash the carrots (gajar) nicely with plain water and then peel off the outer layer. Then finely grate the carrots (gajar).
- Not heat the ghee in a kadhai and when the ghee is hot then add the grated carrot (gajar) followed by sugar to it.
- Keep stirring continuously and during this process add the cardamom (chhoti elaichi) or cardamom powder (choti elaichi powder) and cloves (laung).
- Cook the grated carrot (gajar) initially over high flame. This will help the sugar to melt and the grated carrots (gajar) to cook and release water. The halwa will get a beautiful reddish orange color and aroma while it is cooking.
- The grated carrots (gajar) will get cooked in 10-15 minutes. Keep stirring as it cooks and cook till all the moisture is evaporated. (Kindly note there shouldn't be any moisture left in the halwa being prepared.)
- Now add the dry fruits (badaam, kaju, kismis) and the green pistachios (hare pista) to the halwa being prepared. Mix all the ingredients and then turn off the flame. The gajar ka halwa is now ready to be served hot.
(Tips: You can make the gajar ka halwa in desired quantity and store it in fridge. Just heat it in a microwave or in a kadhai before serving)