Gajar ka Halwa with Khoya recipe with step by step photos and video instructions is a delicious Carrot Halwa made with the juicy red carrots and mawa. Like the gajrela, this is made with the red carrots.
With the winter here, there cannot be any better dessert than the Gajar ka halwa. There is something about the hot Gajar ka halwa during the cold, chilly day that makes you feel so good. And the fact that amazing red carrots are available only during winter makes it impossible not to make this at home. There are variety of ways that one can make this halwa, whether it is made with milk, condensed milk, milk powder or the khoya. I love making it with the khoya or the mawa for the most authentic and traditional finish.
What is Khoya?
Khoya or mawa is nothing but solidified milk. The milk is evaporated and thickened to a solid form. It is readily available in most of the desi sweet shops all over the world. You can ask for either Mawa or Khoya.
Can you make khoya at home?
Yes, you can always make the khoya at home. All you have to do is boil the milk and stir on simmer until all the water has evaporated from it. Cook until it has thickened to form a solid shape. You can store this in the freezer for couple of months.
What is gajar ka halwa with khoya?
Gajar Ka Halwa with khoya is nothing but the carrot halwa that is made with khoya or mawa. The carrots are first grated, cooked and finally khoya was added for an authentic taste. The taste of khoya or the mawa simply elevates the flavor of the gajar ka halwa.
How to choose carrots for making the gajar halwa?
Red carrots, that are generally available during winter season, are used for making the gajar ka halwa. It is important to choose tender and juicy carrots and not the old, dried ones. You can make the gajar halwa with normal orange carrots but the taste won’t be the same as the red ones.
How long does the carrot halwa stay good?
The gajar ka halwa with khoya stays good for a week in the refrigerator. You can heat the halwa just before serving.
Pro Tips / Important Things to remember while making the gajar ka halwa with khoya
Step by Step Pictorial Process of making the gajar ka halwa with khoya recipe
1. Peel and grate the carrots. You can either use a food processor or with a grater. Take the grated carrots in a pan and add the cardamom and milk.
2. Cook until the carrots softens and milk dries up from the carrots.
3. Add ghee and fry the carrots well till the ghee starts leaving the sides of the pan.
4. Next, add the sugar and cook until it dissolves.
5. Keep stirring to prevent burning the bottom. The sugar syrup will start leaving the sides of the pan once it is completely dissolved.
6. Add the khoya or mawa and stir well to completely mix with the carrots. Always bring the khoya to room temperature before adding them to the carrot halwa. You can also crumble the khoya before adding them to the carrots.
7. Stir and mix completely till ghee starts leaving the sides of the pan. Serve warm garnished with nuts.
Serve warm or at room temperature. You can store the halwa in the refrigerator and heat it before serving.
Garnish with chopped almonds, cashew, raisins etc.
For more dessert recipes try:
Let’s learn how to make with the Gajar ka Halwa with khoya recipe
Gajar ka Halwa with Khoya recipe
- 1 kg red carrot
- 4-5 green cardamom
- 1 cup milk
- 3 tbsp ghee
- 250 gms khoya / mawa
- 2 cups sugar
- almonds, cashew, raisins, pistachio chopped, for garnish
- Peel and grate the carrots.
- In a heavy bottomed pan, add the grated carrots, green cardamom and milk and cook. Stir often and cook till all the milk has evaporated and the carrot has turned soft.
- Add the ghee and fry well till it starts leaving the sides of the carrot mixture.
- Now mix in the sugar and cook till all the sugar has melt.
- Finally add the khoya / mawa and give it a good stir till all the lumps have disappeared from the khoya and the carrot halwa has attained your desired consistency.
- Serve warm or cold garnished with almond slivers.
- Always use red juicy carrots.
- You can adjust sugar according to your taste and preference.
- Ghee can be reduced if you are conscious about your calories.
- Bring the khoya to room temperature.
- Refrigerate for a week. Heat it before serving.
Signing off until next time,
This recipe was originally published in Demcember 2015. It has been retested and updated with step by step photos and video. The recipe has been made printable and checkboxes added for following the steps easily in December 2018.
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