Gajar Ka Halwa | Gajrela | Indian Carrot Pudding | Easy & Quick Method

Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season. This nutritious Gajrela can be enjoyed both or cold, I personally love my Gajrela hot (without nuts).

Carrot Pudding

Just with a few ingredients you can make this perfect sweet dish – Gajar Ka Halwa. Traditionally, it is made with fresh red carrot, ghee, mava and lots of dry fruits. There are many different ways of preparing Gajar ka Halwa, some make it with evaporated milk while others use condensed milk. In this recipe, I used homemade khoya, made with milk powder and it’s taste delicious.

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Ingredients :
Grated Carrot – 2 cups
Ghee – 1/4 cup
Sugar – 1/2 cup
Khoya or mawa – 1/2 cup
Chopped Dry fruits – 1/2 cup (Almonds, Cashews, Raisins, Pistachios)
Green Cardamom powder – 1 tsp
A Pinch of Himalayan salt

Method :

  1. Wash, peel carrot and make coarse by using food processor. It yields up to 2 cups of coarse carrots.
  2. Heat ghee in a deep pan and add coarse carrots. Saute on medium heat for 10 minutes.
  3. After 10 minutes, sugar with salt and cardamom powder. Simmer until it thickens. It takes about 10 minutes.
  4. Now add khoya and mix well. Cook for 3-4 minutes on low heat.
  5. Garnish with dry fruits and serve hot.
Winter Dessert

Tuesday Tip | How to Dry Fresh Coriander Leaves in the Microwave Method | Fresh Coriander Leaves Powder

For thousands of years, drying was the only way to keep herbs from spoiling. It’s easy, inexpensive, and healthier than artificial flavoring methods because dried herbs do not contain chemical additives.

Ready to flavor recipes

Drying herbs is a great way to extend the flavor of a bountiful crop. It works best with herbs like bay leaves, oregano, rosemary, sage, coriander, mint, and thyme, and there are a couple of methods you can use. The fastest way just happens to involve your microwave.

Dried Coriander Leaves

Drying herbs also extend their shelf life by removing any moisture that bacteria could use to survive. The Microwave Method – Yes, really – It’s a trick. Just in 7 minutes and it’s done.

Fresh Coriander Leaves

Method :

  • Wash coriander leaves and remove any discolored herb or rotten leaves (I like to keep stems as well).
Washing Leaves
  • Dry coriander leaves between layers of paper towels, patting them down gently to remove as much water as possible.
Drying Leaves
  • Lay coriander leaves on a microwave safe tray. Microwave them on high powder for 2 minutes. Check them every 60 seconds to make sure that they don’t get burned. Do three rounds.
  • This way the moisture from leaves will evaporate and it will start to dry.
Dried Leaves
  • Now take out the dried leaves and allow them to cool down for 5 minutes.
  • Now put dried leaves into a mixing jar (small) and run for 60 seconds (you can crush leaves by hands as well).
Dried Coriander Leaves
  • Store in an airtight container in a cool pantry away from light.
Perfect Fine Powder