The Gajar ka Halwa recipe contains a lot of ghee, so it’s important to follow the recipe closely. Of course, you can always use less ghee, but the main point is to stick to the recipe. Although it may seem like a lot of ghee, it elevates the dessert.
When making a classic Indian dessert like gajar ka halwa, you can add sugar substitutes to make the dessert less sweet. This recipe is traditionally made with grated carrots and sugar, which is then mixed with ghee and milk. You can also add cardamom powder or saffron.
The type of gajar you use will also play a key role in the ultimate taste of the sweet. The right kind of gajar will have a juicy, sweet taste. If you do not have a sweet gajar, you can substitute it with unsweetened khoya, but you will need to adjust the amount of sugar. If you want a richer texture, you can add condensed milk. However, you may want to reduce the amount of condensed milk to a tablespoon.
You can also add slivered pistachios or fried cashew nuts. You may even add some raisins or saffron. Just make sure to cook it long enough to completely evaporate the milk. Once the milk has been reduced, add the ghee and sugar and stir. Cook the halwa until it has reduced by about 75%.
If you want to make a vegan halwa, you can use cashew milk, almond milk, or unsalted vegan butter. If you do not have a cashew milk or a vegan butter, you can substitute khoya and reduce the amount of sugar used. The halwa is usually cooked for 10 to 20 minutes until the milk solids have dissolved. After this, the sugar in the halwa will melt and the mixture will become liquid again.
Preparation of gajar ka Halwa can be done in a variety of ways, with or without adding raisins or nuts. You can also use saffron. Once the sugar is dissolved, the mixture is stirred frequently until it is approximately seventy percent reduced. Once the sugar is reduced, you can add ghee or clarified butter. Ghee will contain a little milk, so you need to add it last. You can also add a little cardamom powder, finely powdered in a mortar and pestle.
Ghee is a great way to add flavor to gajar ka halwa. You can use ghee instead of butter or cream to make the sweeter dessert more rich. In addition, if you’d like it to have a creamier texture, you can also add condensed milk, but you’ll have to adjust the sugar to compensate for the added sweetness.
While traditional carrot halwa is made with full fat milk, you can also make it with condensed milk or khoya instead. Both ways will still result in a thick dessert, but you’ll have to wait for the milk to evaporate and thicken. It is also best to use small carrots if possible. Larger ones tend to turn woody and tough. Also, you need to stir the carrot mixture constantly while simmering in a pot.
First, you should wash and peel 500 grams of carrots. Then, grate them using a fine grater or food processor. Next, you should add half a teaspoon of ghee to the pot. This will help the halwa cook without sticking to the bottom. Then, add two tablespoons of raisins and 1/4 cup chopped nuts. After the halwa is cooked, you can add sugar to taste.
To make a tasty version of gajar ka halwa, start by grating the carrots. Wash them thoroughly, peel them and then finely grate them. Add the cashews, raisins and pistachios. Cook for about 5 minutes. Next, add the milk and ghee. Stir occasionally. Once the carrots are soft, add the khoya. Cook until the sugar has dissolved. Serve warm or cold.
To make the halwa healthier, you can dilute the sweetness of the ghee by adding a spoonful of yoghurt. This will ensure that your dessert isn’t too sweet. However, if you’re on a diet, you can reduce the amount of ghee. Otherwise, make sure you stick to the recipe.
If you are looking for a delicious and healthy dessert, consider trying gajar ka halwa. It is a traditional dessert made from grated carrots and milk. Sugar, ghee and cardamoms are added to enhance the flavor. It is traditionally served warm but is also delicious when chilled.
To make gajar ka halwa even more delicious, add khoya or cream to the mixture. Adding khoya will give the halwa a richer and creamier texture. Be sure to add this ingredient once the carrots have started to simmer. Alternatively, cook it in a pressure cooker for one whistle on a high flame. Dry fruits can also be added at any point after the carrots are cooked.
Adding Mawa / Khoya
Adding Mawa / Khoyan to reduce sugar in gajar ka halwa is an easy way to make the traditional dessert healthier and more nutritious. First, you’ll need to shred the carrots. This is done by cooking them in milk. Once they’re soft, you can add raisins or cashew nuts and a pinch of cardamom powder. Once they’re cooked, the halwa can be served warm or chilled.
Mawa / Khoya is a solidified milk product that is commonly found in desi sweet shops around the world. Adding a small amount to a recipe will reduce the amount of sugar, but it will also add more flavor. If you’re pressed for time, you can use condensed milk instead.
Adding Mawa / Khoyan to reduce sugar from gajar ka phalwa is another easy way to reduce sugar in gajar ka halwa. You should add the khoya after the milk has reduced to half of its original volume. Doing so will keep the mixture from sticking and will reduce the risk of burning the halwa.
Adding Mawa / Khoyan to reduce sugar in gajar ka halwa is an easy way to make this dessert sugar-free. Instead of sugar, you can also use milkmaid or a dairy alternative such as lite milk. It will also cut the cooking time.
Adding pistachios & almonds
One way to reduce the sugar in gajar ka halwa is to add a few sliced almonds or pistachios to the mixture. You can also add fried cashew nuts or raisins for additional flavour. The halwa tastes delicious served warm or chilled.
You can use any kind of nuts or dry fruits in the halwa. You can also add saffron or raisins. Make sure that you make the halwa using a heavy bottom pot so that it doesn’t stick to the bottom of the pan. You can also grind a few green cardamoms into powder. Make sure to roast your pistachios and almonds before you add them to the mixture. Ghee should also be used in this recipe to prevent the carrots from sticking.
While cooking carrots, it is important to remember that carrots should be tender. This will allow you to cut down on cooking time. Also, you can use orange colored carrots to reduce the amount of sugar. Orange colored carrots contain more fiber and are less sweet. If you use orange colored carrots, the Halwa will not taste good.
You can also add a tablespoon of cardamom powder and a half to one cup of khoya. Once you have all the ingredients, you can begin cooking the halwa. Once the halwa has thickened, cook it on a medium flame for six to eight minutes, stirring constantly. The mixture should be served hot or warm, depending on your preference.
If you are looking for a healthier alternative to traditional gajar ka halwa, you can use natural sweeteners to make it less sweet. You can also replace the refined sugar with almond milk or boiled almonds. Other ingredients you can use include cardamom powder or pistachio.
To begin, grate 500 grams of carrots. You can use a fine grater or food processor to make this process easier. Add about half a tablespoon of ghee to the pan to prevent the halwa from sticking. Next, add 1/4 cup of chopped nuts and 2 tablespoons raisins and fry until lightly golden. Once the nuts and raisins are golden and the carrots are cooked, add half a tin of condensed milk and stir until combined. The mixture will thicken as the carrots release moisture.
Then, reduce the amount of ghee you add. A heavy bottom pot will help prevent the halwa from sticking or burning. You can also add almonds or cashew nuts to give it an extra nutty flavor. Also, add 4 green cardamoms to the mixture. Crushed raisins will replace sugar, and they will be healthier for you as well.
Grated carrots are another great ingredient to use in a gajar ka halwa recipe. They’re the perfect texture for the recipe, and they have a natural sweetness. In addition, you can use unsalted butter in place of ghee. Be careful not to use oil. Another ingredient you can substitute is saffron. This spice is commonly used in Indian desserts, so you may want to try substituting it for the powdered cardamom.