Gajar Halwa is a classic Indian dessert. This carrot halwa recipe is a family heirloom that requires under 30 minutes in a pressure cooker. Be sure to watch the video!
About Gajar Halwa
Carrot is called ‘ gajar ‘ in the Hindi language. Halwa in Indian cuisine refers to soft-textured pudding. Hence, carrot halwa is known as Gajar Ka Halwa or Gajar Halwa.
Some dishes never lose their glory, nor are they ever out of trend; one such classic dessert is carrot halwa.
The winter season in Northern India is incomplete without homemade gajar ka halwa or gajrela . Reason – Winter Special Red Carrots
The juicy, long, deep-red carrots are the soul of a deliciously perfect carrot halwa. These winter carrots have a different taste and texture than the regular small carrots, with a hint of natural sweetness.
The texture of the gajar halwa is a bit coarse. The carrots are grated manually (use the bigger holes of the grater) for the halwa to get that perfect texture, and not done in a food processor.
USP Of My Carrot Halwa Recipe
- Gluten-Free
- Only 5-Ingredients Recipe
- Instant Pot Friendly Recipe
- No Condensed Milk or Cream
- No Ghee (Clarified Butter) Required
Ingredients Required
Carrot – For making halwa, start with choosing tender and juicy carrots. Avoid making this sweet dish when carrots are not in season, like frozen carrots. The taste of seasonal carrots makes a lot of difference to the halwa.
Substitute: You can use orange carrots.
Khoya/Mawa – Khova is a popular form of evaporated milk in the Indian subcontinent.
Substitute: You can substitute khoya with unsweetened condensed milk, mithai mate, evaporated milk, or heavy cream.
White Sugar – Granulated, plain white sugar
Substitute: Feel free to use light brown sugar or jaggery, or if you are using sweetened condensed milk, skip adding sugar.
Green Cardamom Powder – It gives the halwa a sweet aroma and taste.
Substitute: If you do not have cardamom powder, crush green cardamoms using a mortar and pestle or a rolling pin and use the same.
Milk – Adding milk to the recipe is optional. One should always use full-fat milk or whole milk for this halwa recipe.
Substitute : You can use almond milk.
Red Carrot vs Orange Carrot
In the Indian subcontinent, during the winter season, from October – February, deep red, long carrots are available. These winter carrots have a sweet taste. Hence, they are perfect for making Indian desserts, including gajar halwa.
On the other hand, the orange carrot is available throughout the year. But it has a bland taste. Hence it is good for making soups, vegetable curries, or side dishes where its flavour is masked by spices/seasoning.
For Indian desserts like halwa or kheer , the long, juicy, tender red carrots are perfect.
Watch Gajar Halwa Video
Instant Pot Cooking Method
Carrot Halwa requires only 10 minutes in an instant pot ; this includes sauteing and cooking time.
Step 1) Add grated carrot, sugar, and ¼ cup water to the inner pot ( images 1 & 2 ). Seal the lid. Set the PRESSURE COOK mode for 5 minutes.
Release the steam by moving the pressure valve to the VENTING position. Next, set the SAUTE mode for 5 minutes.
Step 1
Step 2
Step 2) Add milk and saute the carrot halwa by continuously stirring to evaporate all the liquid ( images 3 & 4 ).
Step 3
Step 4
Step 3) Once halwa is completely dry, add the cardamom powder and crumbled khoya. Mix nicely. Carrot Halwa is ready to serve.
You can store Carrot halwa for 15 – 20 days in the refrigerator. You can freeze it for 6 months. Freezing the halwa is not a good idea because it loses its texture and taste. Do not leave gajar halwa with dairy products at room temperature for more than 1 – 2 hours.
Frying the grated carrots in ghee for too long often changes the colour of the carrots to black. Cook carrots with milk until soft. Or if you store grated carrots in a plastic bag for too long, halwa might turn black.
Yes, gajar halwa is a gluten-free dessert made with carrots, milk, khoya, sugar, ghee, and nuts. There is no addition of gluten.
In India, authentic carrot halwa is made using the long, red carrots available only during the winter season ( refer to video ). However, you can use regular orange carrots to make a carrot halwa. Pick your carrots wisely; check if they are tender and less fibrous; this ensures your halwa tastes the best.
More Indian Dessert Recipes
Aate (Wheat) Ka Halwa
Moong Dal Halwa
Pineapple Halwa
Besan Laddo
Mawa Barfi
Suji Halwa
Jalebi
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 kilogram carrot
- ▢ 1 cup granulated white sugar
- ▢ ½ cup Water, at room temperature
- ▢ ½ cup milk
- ▢ 1 teaspoon cardamom powder
- ▢ 200 gram Khoya/Mawa
- ▢ 2 tablespoon sliced dry fruits (for garnish)
Instructions
- Wash, peel and grate the carrots. While grating carrot use the bigger holes of the grater than the smaller ones to have long strands.
- In a stovetop pressure cooker add grated carrots, water and sprinkle sugar on top do not mix. Close the lid and cook the carrots for one whistle over low heat. After one whistle, turn off the heat. And release the steam manually from the pressure cooker.
- Heat a heavy-duty pan. Transfer the carrots to the pan along with milk. Keep flame on low. Start roasting the carrots till all the moisture is evaporated/absorbed by the carrots and the halwa starts leaving the sides of the pan.
- Add cardamom powder and crumbled khoya. Mix nicely. Keep on cooking the halwa on low flame stirring frequently for the next 5 – 10 minutes or till khoya is nicely combined with the carrots. Turn off the heat.
- Garnish carrot halwa with sliced pistachio and almonds. If you prefer, fry sliced dry fruits in a tablespoon of ghee for garnishing the halwa.
- Serve Gajar Ka Halwa warm.
Recipe Notes:
- Make sure to use big holes of the grater to grate carrots for the halwa.
- Avoid keeping grated carrots in a plastic bag or openly for a longer duration. Halwa might turn black.
- One whistle over low heat is enough to cook carrots and release their juices.
- While frying the halwa make sure the gas flame is always between low – medium temperature range.
- Continuously, stir the halwa while frying else it might not get evenly cooked.
- Do not add khoya (mawa) until carrots are completely dry or start sticking to the base of the pan.
Nutrition
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Gajar Halwa Recipe
Equipment
- Pressure Cooker
- Heavy Bottom Kadhai
Ingredients
- 1 kilogram carrot
- 1 cup granulated white sugar
- ½ cup Water, at room temperature
- ½ cup milk
- 1 teaspoon cardamom powder
- 200 gram Khoya/Mawa
- 2 tablespoon sliced dry fruits (for garnish)
Instructions
- Wash, peel and grate the carrots. While grating carrot use the bigger holes of the grater than the smaller ones to have long strands.
- In a stovetop pressure cooker add grated carrots, water and sprinkle sugar on top do not mix. Close the lid and cook the carrots for one whistle over low heat. After one whistle, turn off the heat. And release the steam manually from the pressure cooker.
- Heat a heavy-duty pan. Transfer the carrots to the pan along with milk. Keep flame on low. Start roasting the carrots till all the moisture is evaporated/absorbed by the carrots and the halwa starts leaving the sides of the pan.
- Add cardamom powder and crumbled khoya. Mix nicely. Keep on cooking the halwa on low flame stirring frequently for the next 5 - 10 minutes or till khoya is nicely combined with the carrots. Turn off the heat.
- Garnish carrot halwa with sliced pistachio and almonds. If you prefer, fry sliced dry fruits in a tablespoon of ghee for garnishing the halwa.
- Serve Gajar Ka Halwa warm.
Video
Notes
- Make sure to use big holes of the grater to grate carrots for the halwa.
- Avoid keeping grated carrots in a plastic bag or openly for a longer duration. Halwa might turn black.
- One whistle over low heat is enough to cook carrots and release their juices.
- While frying the halwa make sure the gas flame is always between low - medium temperature range.
- Continuously, stir the halwa while frying else it might not get evenly cooked.
- Do not add khoya (mawa) until carrots are completely dry or start sticking to the base of the pan.
Nutrition
Kamal Kakdi Ki Sabji is a traditional Indian curry made with lotus stems. It is a vegan and gluten-free main course dish you can make in a pressure cooker or instant pot.
About Lotus Stem
Lotus Root is a plant-based vegan and naturally gluten-free ingredient. It is widely used in Indian, Korean, and Japanese Cuisine. It has a fibrous texture and a hosepipe-like shape.
In Hindi, it is known as kamal kakdi, which translates to lotus stem or lotus roots.
In the Indian subcontinent, lotus stem is a seasonal ingredient. You can find them either during the summer season or during winter.
I am sharing a Punjabi-style kamal kakdi ki sabji recipe I learned from my mother-in-law. It is an easy, everyday curry recipe that you can make in under 30 minutes in a pressure cooker.
Apart from making curry, you can use lotus stem to make crispy stir fry or kofta. It tastes delicious.
Ingredients Required
Lotus Stem: Pick fresh, pale white with light tones of brown and unsoiled vents. There should be a crisp sound while snapping the lotus stem.
Tomato Paste: Blend two chopped tomatoes with ginger, garlic, and green chilli to a fine paste.
Spices: Cumin, Red Chili Powder, Turmeric Powder, Coriander Powder, Garam Masala , Kasuri Methi
Oil : I use flavourless refined oil for making kamal kakdi ki sabji. You can use mustard oil, ghee, or vegetable oil.
Other Ingredients: Onion, Salt, Water, and Fresh Coriander
How To Make Curry
Prepare Lotus Stem For Curry
Step 1) Peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
Step 2) Drain the salted water and transfer the lotus stem slices to a colander.
Prepare Curry
Step 1) Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown ( image 1 ).
Step 2) Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes ( images 2 & 3 ).
Step 3) Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
Step 4) Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
Step 5) Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
And it is ready for serving!
Serving Suggestion
Kamal Kakdi Ki Sabji is an Indian main course dish. Serve it with chapati, roti, paratha, or jeera rice .
My favourite meal combination is lotus stem curry, phulka, boondi raita , and kachumber salad .
More Indian Curry Recipes
Arbi Ki Sabji
Aloo Ki Sabzi
Paneer Curry
Gatte Ki Sabzi
Dahi Potato Curry
Lauki Kofta Curry
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 250 gram lotus root (kamal kakdi)
- ▢ 4 tablespoon vegetable oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ½ Cup chopped onion
- ▢ ½ Cup chopped tomato
- ▢ 1 tablespoon chopped ginger
- ▢ 1 tablespoon garlic cloves
- ▢ 1 green chilli chopped
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 2 ½ Cup water
- ▢ 1 teaspoon Garam Masala see recipe here
- ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
- ▢ 2 tablespoon chopped fresh coriander
Instructions
- To prepare the Kamal Kakdi for making the curry, peel the skin of the lotus stem and slice it into thin slices. Soak the sliced lotus stem in salted water for 5 minutes. This step ensures that all the mud and dirt are removed from the lotus stem.
- Drain the salted water and transfer the lotus stem slices to a colander. Set them aside.
- Heat the oil in a pressure cooker over medium heat. Add cumin seeds and onion. Fry them over low heat till it becomes light brown. This takes less than 3 to 4 minutes.
- Add tomato paste, red chilli powder, turmeric powder, salt, and coriander powder. Saute the paste over medium heat till oil separates or starts oozing from the sides of the masala. This might take 5 – 6 minutes.
- Add lotus stem slices to the pressure cooker. Stir to combine and saute for 2 – 3 minutes.
- Add water, mix, and seal the lid of the pressure cooker. Cook over low to medium heat for 3 to 4 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
- Open the lid, and check the lotus stem for doneness. Add kasuri methi, garam masala, and chopped fresh coriander. Stir to combine. Allow kamal kakdi ki sabji to simmer for 2 to 3 minutes.
- Taste and if required add more spices and seasoning.
- Serve Kamal Kakdi Ki Sabji warm with chapati or jeera rice .
Recipe Notes:
- The cooking time of the lotus root may vary depending upon the quality. The tender roots takes less than 3 whistles to get cooked whereas the matured roots might take 4 whistles.
- Make sure to clean the lotus roots properly before cooking to get rid of all the mud and dirt particles.
Nutrition
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