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Gajorer halua, gajrela, gajar pak, and carrot halwa – many names, one delectable dessert. We are talking about the famous gajar ka halwa recipe, a dessert so famous in the northern region of India, that one cannot imagine any winter without it. The way the flavours of dry fruits and carrots melt in your mouth, and the warmth offered by the milk make this a dessert that one can never have enough of.
The word Halwa originates from the word Halw in Arabic. The word means sweet and Halwa came to India via Persia. The method of making halwa, however, is rooted in the Ottoman Empire. In fact, the longest reigning Sultan was so fond of desserts that there was a kitchen for desserts like Halwa alone! While halwa is made in a whole lot of different ways, the gajar ka halwa was a result of experiments with carrots to make a dessert in Punjab.
If the taste is not reason enough for you to sample this dessert, then here are some scientific facts for you too! Carrots have Vitamin A in the form of beta carotene. This antioxidant strengthens our immunity and helps in fighting off infections. The milk and spices as well as the dry fruits also come with their own set of goodness. Now that you have taste plus science as proof, let us go into the basics of the gajar ka halwa recipe.
The ingredients that go into the making of this delicious Indian dessert include Nestlé MILKMAID, Nestlé Everyday Ghee, a+ Nourish Milk, grated carrots, chopped kaju or cashew nuts and kishmish or raisins. The addition of Nestlé MILKMAID saves a lot of preparation time while adding a creamier, richer texture to the dessert. The Gajar ka Halwa recipe is a great dessert recipe to try and relish with your loved ones this Ramadan. Do give it a try!
A gajar ka halwa recipe can be stored in a fridge for about 10 to 12 days. Do not leave it at room temperature.
Gajar ka Halwa can be reheated in a microwave or alternatively in a vessel at low flame.