Cooking Carrot Halwa or Gajrela will fill your kitchen with the most comforting smells. The aroma of grated carrot boiling in milk takes me back to my childhood, my son’s childhood, and winters in Delhi. For a healthier version, I use less sugar and skimmed milk.
Carrot halwa is good to have in winter as the combination of sugar and ghee helps to prevent chills. Carrots are full of Vitamin C, which can help boost immunity, something that is immensely useful during the Covid-19 pandemic.
Carrots 750 g
Sugar 15 tbsps
Milk 1/2 litre
Ghee 1 tsp
Wash, peel and grate the carrots.
Boil it with the milk on low heat in a heavy bottomed pan. I used Mother Dairy Toned Milk as I wanted to make a lighter version. In Singapore and Australia, I used Paul’s Fresh Milk. In the UK, I preferred to use Ivy House Farm.
Once all the milk has evaporated, add the sugar. Keep stirring after adding the sugar so that the carrots do stick to the bottom of the pan.
Once all the liquid has been absorbed, add the ghee. This will give a lovely glaze to the halwa.