Carrot halwa with condensed milk

Carrot halwa (Gajar Ka Halwa) is a quick version of making carrot halwa. It will be ready in only 15 minutes only. It is very delicious and will be liked by all people and wonderful dessert dish for any party.

The traditional method takes quite a lot of time and needs patience as it requires constant attention. It cannot be made instantly when running short of time. The method of making this halwa is the same but different people use different cooking methods such as pressure cooker, microwave or the most common which is the traditional method.

This turns out to be more delicious due to the addition of condensed milk. It is a good choice to make this gajar ka halwa when you have guests home as it is really quick to make and just takes about 20mins. It can be made ahead and refrigerated too.

#Serving Suggestion:  Serve gajar ka halwa as a dessert after your meal or enjoy any time of the day.

⇒Do give this recipe a try and share your comments below with me.

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5 from 3 votes

CARROT HALWA WITH CONDENSED MILK

Carrot halwa (Gajar Ka Halwa) is a quick version of making carrot halwa. It will be ready in only 15 minutes only. It is very delicious and will be liked by all people and wonderful dessert dish for any party.
Course Dessert, Sweets
Cuisine Indian
Keyword gajar halwa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Achala

Ingredients

  • 2 kg carrot
  • 1 tin sweetened condensed milk (200gms)
  • 1+1/4 cup khoya grated
  • 1/4 cup sugar or as required
  • 3 tbsp desi ghee
  • 1/2 tsp cardamon powder
  • 3 tbsp almond, cashews, pistachios chopped
  • 12-15 raisins

Instructions

grating the carrot for halwa :

  • Collect all the required ingredients.
  • Peel the skin of carrot and wash them properly. Halwa tastes great when prepared with the red carrot. However, we don’t get red carrot, so used normal carrots.
  • Trim both the ends of the carrots and chopped all the carrot in chunks. No need to be chopped finely, you can be chopped them roughly.
  • Transfer all the chopped carrots in a bowl.
  • Take a mixer grinder and add a few chunks of carrot in it.
  • Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then water will be released from the carrot. You can even use the pulse option of the mixer-grinder. Grind to a coarse or semi-fine mixture. If you are using a grater, you can skip the chopping part.
  • After giving two-run for 10 seconds each, you can see my carrot has not to grind properly till yet.
  • So, again give two-run more for 10 seconds. Do not add water while you grind carrot if not your cooking time will be more.
  • Now you can see my carrot have grind properly looking like grated carrots.
  • If you see 2-3 big chunks of carrot in it, remove it and secure it for next batch.
  • Transfer these grated carrots in a bowl and grind all the carrots like this.
  • My all carrots grated completely. It took me 10 minutes. By using this method, the grating part is not tiresome if you are making a big batch. It also saves a lot of time as we don’t have to grate carrots but just grind it. Keep aside.

making gajar halwa :

  • Heat ghee in a kadai or thick bottomed deep pan. (you can add more ghee if preferred or required).
  • Add the grated carrot.
  • Roast the carrots 3 minutes or till they turn tender and are cooked on medium flame. Keep on stirring in intervals while roasting the carrots. This helps carrots to cook fast and also retain their shape even after cooking and you will get a nice aroma of carrots.
  • Then add the condensed milk. Here I have used Amul mithai mate.
  • Mix it well.
  • Now you can add some sugar. I have added sugar as the taste was not perfect for us.
  • Again mix it well. As sugar melts, halwa will become more runny.
  • Keep stirring occasionally, making sure carrots are uniformly cooked and don’t get burnt from the bottom.
  • Let it cook till all the liquid dries out. Continue stirring as needed until the sugar and milkmaid is totally absorbed into the carrots and it dries out and becomes the halwa consistency. It took me 7 minutes.
  • Now add khoya. You can make gajar halwa with khoya or without khoya. Khoya can be added to halwa to make it more rich and creamy.
  • Keep mixing and mashing till the khoya dissolve completely.
  • Keep stirring making sure carrots are completely cooked and don’t get burnt from the bottom.
  • Stir again and simmer the gajar halwa on a medium flame stirring often, till the mixture dries up and comes together as a mass.
  • Lower the flame and add cardamom powder, almonds, cashews, pistachios, and raisins.
  • Give a good mix.
  • Carrot halwa is ready to serve. Serve it hot or cold as per your taste and preference.

How to make gajar halwa (Step by step instructions with photos) :

grating the carrot for halwa :

1.Collect all the required ingredients.

2. Peel the skin of carrot and wash them properly. Halwa tastes great when prepared with the red carrot. However, we don’t get red carrot, so used normal carrots.

3. Trim both the ends of the carrots and chopped all the carrot in chunks. No need to be chopped finely, you can be chopped them roughly.

4. Transfer all the chopped carrots in a bowl.

5. Take a mixer grinder and add a few chunks of carrot in it.

6. Grind in intervals of 4 to 5 seconds and stop. Do not grind at a stretch as then water will be released from the carrot. You can even use the pulse option of the mixer-grinder. Grind to a coarse or semi-fine mixture. If you are using a grater, you can skip the chopping part.

7. After giving two-run for 10 seconds each, you can see my carrot have not grind properly till yet.

8. So, again give two-run more for 10 seconds. Do not add water while you grind carrot if not your cooking time will be more. 

9. Now you can see my carrot have grind properly looking like grated carrots.

10. If you see 2-3 big chunks of carrot in it, remove it and secure it for next batch.

11. Transfer these grated carrots in a bowl and grind all the carrots like this.

12. My all carrots grated completely. It took me 10 minutes. By using this method, the grating part is not tiresome if you are making a big batch. It also saves a lot of time as we don’t have to grate carrots but just grind it. Keep aside.

making gajar halwa :

1.Heat ghee in a kadai or thick bottomed deep pan. (you can add more ghee if preferred or required).

2. Add the grated carrot.

3. Roast the carrots 3 minutes or till they turn tender and are cooked on medium flame. Keep on stirring in intervals while roasting the carrots. This helps carrots to cook fast and also retain their shape even after cooking and you will get a nice aroma of carrots.

4. Then add the condensed milk. Here I have used Amul mithai mate.

5. Mix it well.

6. Now you can add some sugar. I have add sugar as the taste was not perfect for us. 

7. Again mix it well. As sugar melts, halwa will become more runny.

8. Keep stirring occasionally, making sure carrots are uniformly cooked and don’t get burnt from the bottom. 

9. Let it cook till all the liquid dries out. Continue stirring as needed until the sugar and milkmaid is totally absorbed into the carrots and it dries out and becomes the halwa consistency. It took me 7 minutes.

10. Now add khoya. You can make gajar halwa with khoya or without khoya. Khoya can be added to halwa to make it more rich and creamy.

11. Keep mixing and mashing till the khoya dissolve completely.

12. Keep stirring making sure carrots are completely cooked and don’t get burnt from the bottom.

13. Stir again and simmer the gajar halwa on a medium flame stirring often, till the mixture dries up and
 comes together as a mass.

14. Lower the flame and add cardamom powder, almonds, cashews, pistachios, and raisins.

15. Give a good mix.

16. Carrot halwa is ready to serve. Serve it hot or cold as per your taste and preference.

How To Make :

  • se fresh carrots to prepare gajar ka halwa. as they are more juicy and sweet.
  • The first step to getting a good tasting halwa is sautéing the carrots in ghee. The raw smell must not be there at all. If you hurry up with this step, your halwa will taste raw.
  • The sugar quantity can be adjusted according to personal taste. I felt that 1/4 cup was just perfect without being overly sweet.
  • We can keep the halwa in the refrigerator and we can use it for 2 days. If we place it in the freezer we can even use it for a month. Before serving heat the halwa and serve it. Or we can also serve the halwa on top of Vannila Icecream
  • You can add any available dry fruits to this recipe.
  • You can also make this recipe with beetroot, which turns to beetroot halwa.

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