Carrot Halwa is a beloved North Indian dessert that shines during the winter season. It is a must-have after a meal when it gets cold, making it a staple dish from fancy restaurants to grand weddings. In this delicious dish, carrots are cooked with milk, mawa, sugar and dry fruits. While many people opt to buy ready-made halwa, nothing beats the charm of a homemade version. However, if your efforts leave you feeling like something is missing, don’t worry! We have some simple tips that will take your gajar ka halwa game to a whole new level.
Here are 5 easy tips to make the best carrot halwa:
choose the right carrot
The secret to delicious carrot halwa starts with selecting the right carrots. Choose those vibrant red ones; They pack the most flavor. Stay away from thick carrots and choose long, thin varieties. Freshness is important, so look for carrots with bright green leaves on top!
Grate Carrots Like a Pro
Before grating, wash your carrots thoroughly. Peel them and dry them with a towel. Now, grab the coarse side of your grater for that perfect texture. Avoid using thin portions, as this may make your halwa too mushy.
Add cream for richness
Using full cream milk is a game changer for your carrot halwa. It enhances the taste, making your dessert creamy and rich. For an extra boost, add a bowl of cream before mixing in the milk – it’s a delicious twist that takes your halwa to a whole different level!
fix your sugar
If you are adding mawa to your halwa, keep an eye on your sugar level. Both mawa and carrots have natural sweetness, so reduce the use of sugar. Too much will make your halwa overly sweet and mask other flavors.
Don’t skimp on ghee
Adequate amount of ghee is necessary to make good carrot halwa. Remember, patience is key! Cook your halwa slowly until the color changes from bright orange to deep orange.
Click here for Gajar Ka Halwa Recipe!
This winter, when you’re making Gajar Ka Halwa, keep these tips in mind for a dessert that is sure to impress!
