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(466) Gajar Halva

Gajar Halwa (Carrot Halwa) is not just a delicious dessert—it also offers several health benefits, especially when made with minimal sugar and healthy fats. Here are some of its key benefits:
1. Rich in Vitamin A
Carrots are loaded with beta-carotene, which the body converts to Vitamin A. This supports good vision, skin health, and immune function.
2. Good Source of Antioxidants
Carrots contain antioxidants that help reduce oxidative stress, which may lower the risk of chronic diseases.
3. Energy-Boosting

Gajar halwa provides instant energy due to its combination of natural sugars, ghee, and milk.
4. Supports Bone Health
When made with milk or khoya, it’s a good source of calcium, which helps maintain strong bones and teeth.
5. Aids Digestion (in moderation)
Ghee used in halwa can help lubricate the digestive tract and enhance absorption of fat-soluble vitamins.
6. Iron Content
Carrots and nuts (like almonds) used in halwa contain iron, supporting hemoglobin levels and reducing fatigue.
7. Mood Enhancer
The comforting taste, warm spices, and mild sweetness make it a great mood-lifting dessert, especially in winter.

Ingredients

  • 1 kg. Carrot
  • 1  cup + 2 tbsp. Sugar ( approx.300 gms.).
  • 1½ lit. Full fat Milk
  • 1 tbsp. Cow ghee. (Optional)
  • 2 tbsp. Chopped Almonds (optional)

Method

  1. Wash, peel and again wash all Carrots.
  2. Grate all Carrots with the help of medium size grater.
  3. Wash thick bottom pan with water and add 2 tbsp. of potable water and then pour milk in it. So that milk won’t stick to the bottom of the pan while heating. Switch on the flame.
  4. Heat ghee in  another nonstick pan and add grated carrot in it. I don’t like ghee in Gajar Halva and I am using full fat milk. So I used to cook grated carrot without ghee .
  5. Stir continuously both the pan, milk as well as carrot pan.
  6. After 2 minutes of roasting, carrot becomes tender.
  7. At this moment add half of the grated carrot in the milk pan and half of the milk in carrot pan.
  8. Stir continuously both the pan. When water content of the milk reduces and you feel difficult to stir with both the hands, at this moment mix  both the content in the one pan.
  9. Stir continuously till all the water content in the milk  evaporates. At this moment add Sugar and stir continuously. When the water content of the melted sugar evaporates and the halwa leaves the pan switch off the flame. Gajar halwa is ready. Garnish with finely chopped Almonds (optional)
  10. Serve hot or chilled as you wish but serve with love and smile.

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By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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