Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker

Archana's Kitchen

October 11, 2018

17862 Ratings

Time:Prep: 15 M|Cook: 20 M|Total: 35 M

Makes:4 Servings

Meal:Dessert

Cuisine:North Indian Recipes

A traditional mithai from North India, this delicious Gajar Ka Halwa is made with fresh crunchy red carrots or Delhi carrots mostly found in the winter season.

Gajar Ka Halwa is usually cooked in milk, further the halwa is made rich with the addition of khoya (evaporated milk), giving you a velvety mouthfeel with the added crunch of dry fruits. This halwa can be served either hot or cold depending on how your friends and family like it.

Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) as an Indian Dessert for parties.

If you'd like to see some more Indian Halwa Recipes, here are a few you can try and serve as an Indian Dessert for parties.

A traditional mithai from North India, this delicious Gajar Ka Halwa is made with fresh crunchy red carrots or Delhi carrots mostly found in the winter season.

Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) as an Indian Dessert for parties.

If you'd like to see some more Indian Halwa Recipes, here are a few you can try and serve as an Indian Dessert for parties.

Ingredients

500 Carrots (Gajjar), washed and peeled (preferably red)

1/4 Ghee

400 Milk

150 Khoya (Mawa), grated

200 Sugar

1 Cardamom Powder (Elaichi)

2 Ghee

1/4 Dry Fruits, sliced (almonds cashew nuts pistachios)

Instructions for Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker

To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.

Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker.

Pressure cook the carrots for 1 whistle and turn off the flame. Allow the pressure to release naturally.

In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.

Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.

Allow the khoya and sugar to melt and the whole milk mixture to come together. Now reduce the flame and transfer the cooked carrots into the milk.

Continuously stir the milk and carrot mix, till you get a thick gajar halwa.

Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir.

Garnish the Gajar Halwa with dry fruits.

Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding)