Carrot Halwa With Jaggery | Gajrela Recipe | Gajar Ka Halwa | Carrot Halwa

Carrot halwa with jaggery or Gejrela is a popular Indian dessert made with carrot, full-fat milk, ghee, and sugar. For a healthier version, I replaced sugar with jaggery. Carrot halwa is cooked in almost every North Indian kitchen in the winter season.

Halwa is a term for sweets cooked with milk, sugar, ghee, and nuts. The name depends on the main ingredient like if bottle gourd cooked with the given ingredients then its is lauki halwa (bottle gourd pudding). Semolina halwa, gajar halwa with condensed milk, gajar halwa with milk powder, are other halwa recipes I made and posted.

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Gajar ka halwa is made during winters in North India. There we get red juicy carrots which come only in winter season. Carrot pudding is easy to make and such a delicious and lip-smacking dessert for festival occasions. There are many ways to make carrot halwa, using condensed milk, with milk powder, with khoya and sugarfree version. Today I am sharing carrot halwa with jaggery. It is as tasty as the normal sugar one.

Let see how to make delicious Indian sweet carrot halwa with jaggery step by step.

Carrot Halwa With Jaggery | Gajrela

Ingredient                                                                                    10 Serving

4 Cup tightly packed grated carrots
4 Cup milk (3 Cup if full-fat milk)
1 Cup jaggery
1 Tblsp ghee (clarified butter)
Handful chopped nut like cashew, almond, pista
1 Tsp cardamom powder

Method

1. First of all, clean, peel and rinse carrots. Grate them using a food processor or box grater.
2. Take a nonstick pan and heat on medium flame.
3. To this add ghee and grated carrots. Cook them for 3-4 minutes.
4. After 3-4 minutes add milk and cook on high flame. It takes around 12-14 minutes. Stir occasionally otherwise it will burn from the bottom.
5. After 12 minutes low the flame and add cardamom powder, nuts, jaggery powder. Mix well. It will again turn watery as the jaggery melts. Cook for 4-5 minutes on medium flame.
6. Keep stirring at this stage till halwa becomes dry. Switch off the flame as soon as you get the required dry consistency.
7. Carrot halwa with jaggery is ready to serve.

Note

1. Wash carrots carefully. Sometimes a lot of dirt stuck inside its skin and comes in mouth while eating.
2. Keep stirring or else halwa will burn from the bottom of the pan.
3. Adjust jaggery as per your taste. In this quantity, I loved this much jaggery. You can add more if you like a sweeter version.
4. This gajar ka halwa recipe can be easily increased as per the requirement.
5. Halwa stays good for 3-4 days if kept in the fridge.
6. Carrot halwa with jaggery has a dark color due to jaggery.

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Carrot Halwa With Jaggery | Gajrela Recipe | Gajar Ka Halwa | Carrot Halwa

Carrot halwa with jaggery or Gejrela is a popular Indian dessert made with carrot, full-fat milk, ghee, and sugar. For a healthier version, I replaced sugar with jaggery. Carrot halwa is cooked in almost every North Indian kitchen in the winter season.

5 from 11 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: Indian

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 10 Servings

Calories:

Author: Bhawana

Ingredients

• ▢ 4 Cup tightly packed grated carrots
• ▢ 4 Cup milk (3 Cup if full-fat milk)
• ▢ 1 Cup jaggery
• ▢ 1 Tblsp ghee (clarified butter)
• ▢ Handful chopped nut like cashew, almond, pista
• ▢ 1 Tsp cardamom powder

Instructions

• First of all, clean, peel and rinse carrots. Grate them using a food processor or box grater.
• ake a nonstick pan and heat on medium flame.
• To this add ghee and grated carrots. Cook them for 3-4 minutes.
• After 3-4 minutes add milk and cook on high flame. It takes around 12-14 minutes. Stir occasionally otherwise it will burn from the bottom.
• After 12 minutes low the flame and add cardamom powder, nuts, jaggery powder. Mix well. It will again turn watery as the jaggery melts. Cook for 4-5 minutes on medium flame.
• Keep stirring at this stage till halwa becomes dry. Switch off the flame as soon as you get the required dry consistency.
• Carrot halwa with jaggery is ready to serve.

Notes

1. Wash carrots carefully. Sometimes a lot of dirt stuck inside its skin and comes in mouth while eating.
2. Keep stirring or else halwa will burn from the bottom of the pan.
3. Adjust jaggery as per your taste. In this quantity, I loved this much jaggery. You can add more if you like a sweeter version.
4. This gajar ka halwa recipe can be easily increased as per the requirement.
5. Halwa stays good for 3-4 days if kept in the fridge.

Nutrition

Serving: 0g | Sodium: 0mg | Calcium: 0mg | Vitamin C: 0mg | Vitamin A: 0IU | Sugar: 0g | Fiber: 0g | Potassium: 0mg | Cholesterol: 0mg | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 0g | Carbohydrates: 0g | Iron: 0mg

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This is my entry for BM #94 W1D2 sweets without refined sugar theme.