Gajar (Carrot) Halwa is a popular traditional Indian dessert, originating from north India. If you are going to any Indian social gatherings, chances are high you would find this (or Gulab jamun).
If you go to an Indian wedding in winter days, they usually serve 5 different types of halwa (carrot, bottle gourd, fig, dry fruit, and walnut) prepared on a huge kadai. They would mix it as you ask them and serve it warm. By the way, I am one of those people you will find near the halwa counter.
My mom used to make a huge batch of gajar halwa during winter days and store it in the refrigerator. And we used to enjoy a small portion every day after lunch or dinner. I usually eat it warm with a small scoop of vanilla ice cream.
Lauki (bottle gourd) halwa and beetroot halwa also follows same preparation as Gajar halwa. So feel free to change the main ingredient to any of these and enjoy your halwa with your choice of ingredients!
Gajar (carrot) halwa trifle
Ingredients
For Halwa
- 4 tbsp Ghee or unsalted butter full-fat coconut oil if making vegan/dairy free
- 7-8 Cashews
- 7-8 Raisins
- 4 cups Carrot Grated
- ½ cup Milk full-fat coconut milk if making vegan/dairy free
- ¼ cup water
- ½ cup granulated Sugar
- 1 tsp Cardamom
For whipped cream
- 2-2.5 cups Heavy cream full-fat coconut milk if making vegan/dairy free
- 2 tbsp Granulated sugar
For trifle
- Sliced Pistachios for garnishing
Instructions
For halwa
- In a pressure cooker add one tablespoon ghee
- Add cashews and raisins. Roast for 2-3 minutes or till cashews turns light brown
- Add milk, grated carrot, and sugar
- Close the lid and close the valve and give it one whistle
- Wait till the pressure releases
- Open the lid and put the cooker on the stove top at medium high flame
- Stir the mixture for 6-7 minutes or till liquid has reduced
- Add remaining Ghee and stir for another 6-7 minutes or till ghee starts separating
- Add cardamom, mix it and stir for a minute
- Remove Halwa from stove top and let it cool down to room temperature
For whipped cream
- Put mixing bowl and electric mixer attachments in a refrigerator for 15-20 minutes before whisking
- Pour heavy cream and into a mixing bowl. Use a hand mixer to whip the cream until it holds stiff.
- Put whipped cream in a container and store in the fridge until needed for decorating.
For trifle
- In a tall serving glass add prepared halwa and press it down
- Add crushed pistachios
- Pour whipped cream
- Garnish with pistachios
- Repeat till the glass is full
Notes
-
- Using tender juicy carrot is important for making halwa
- I didn’t use khoya, but if you want to use that add it while adding cardamom powder
- If making vegan whipped cream put coconut milk cans in a refrigerator a night before so that coconut cream will easily separate from the water
- You can add vanilla ice cream instead of whipping cream
- If your whipping cream is not holding stiff, add ice cubes in a large bowl and put your mixing bowl on top of that and start whipping your heavy cream