Authentic Delhi Carrot Halwa Recipe – Easy Ghee & Cardamom Delight

Last Updated on 3 months by Neha Deshmukh

Authentic Delhi Carrot Halwa Recipe – Easy Ghee & Cardamom Delight

Okay, let’s be real. Is there anything more comforting than a warm bowl of Gajar ka Halwa? This isn’t just any carrot halwa, though. This is Delhi Carrot Halwa – and trust me, there’s a difference! I remember my Dadi (grandmother) making this every winter, and the aroma would fill the entire house. It’s a taste of home, and I’m so excited to share her recipe with you. It’s surprisingly easy, especially with a little help from the pressure cooker!

Why You’ll Love This Recipe

This Delhi Carrot Halwa is special for a few reasons. First, it’s incredibly flavorful – the ghee and cardamom really shine. Second, it’s quicker than traditional methods, thanks to the pressure cooker. And third, it’s just… comforting. Seriously, one bite and you’ll feel all warm and fuzzy inside. It’s perfect for a cozy night in, a festive celebration, or just when you need a little sweetness in your life.

Ingredients

Here’s what you’ll need to make this delicious halwa:

• 2 cups grated Delhi carrots (about 200g)
• ¾ cup sugar (about 150g)
• ½ tsp cardamom powder
• ½ cup boiled milk (about 120ml)
• 1 pinch salt
• 2-3 tbsp ghee (about 30-45ml)
• Few cashew nuts

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Delhi Carrots: These are key! They’re sweeter and more vibrant in color than regular carrots, giving the halwa a beautiful hue and naturally sweet flavor. If you can’t find them, regular carrots will work, but you might need to add a little extra sugar.
• Ghee: Don’t skimp on the ghee! It adds a richness and aroma that’s essential to a good halwa. I prefer using homemade ghee, but good quality store-bought ghee works too.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible. You can adjust the amount to your liking – some people prefer a stronger cardamom flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and grate your Delhi carrots using a large-holed grater. This is the most time-consuming part, so put on some music and enjoy!
2. Heat 1 tbsp ghee in a pressure cooker. Add the grated carrots and sauté for 5-7 minutes, until the raw smell disappears. This step is important – it helps to develop the flavor.
3. Now, add the boiled milk and a pinch of salt. Give it a good stir.
4. Pressure cook on high flame for 2-3 whistles. Make sure to let the pressure release naturally before opening the cooker.
5. Once the pressure is released, open the cooker. Add the sugar, cardamom powder, and 1 tsp ghee. Mix well.
6. Cook on medium flame, stirring constantly, until the halwa thickens and starts to separate from the sides of the cooker. This usually takes about 5-10 minutes.
7. While the halwa is cooking, roast the cashew nuts in the remaining ghee until golden brown and fragrant.
8. Finally, mix the roasted cashews into the halwa and serve warm. A scoop of vanilla ice cream on top is highly recommended!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the carrots! You want them to be tender, but not mushy.
• Stir constantly while the halwa is thickening to prevent it from sticking to the bottom of the cooker.
• Adjust the sugar to your taste.
• A squeeze of lemon juice can brighten up the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and milk (almond or soy milk work well) for a delicious vegan halwa.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: If you love a little extra warmth, add a pinch of nutmeg or a tiny bit of saffron. My friend, Priya, always adds a pinch of nutmeg – it’s divine!
• Festival Adaptations: This halwa is perfect for Diwali, Holi, or any festive occasion. You can garnish it with chopped pistachios or silver leaf (varak) for a more festive look.

Serving Suggestions

This halwa is delicious on its own, but here are a few serving suggestions:

• Serve warm with a scoop of vanilla ice cream.
• Garnish with chopped nuts (pistachios, almonds, cashews).
• Pair it with a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What makes Delhi carrots special for Halwa? Delhi carrots are sweeter, more vibrant, and have a unique flavor that makes them ideal for halwa.
• Can I use a different type of milk? Yes, you can! Whole milk, evaporated milk, or even cream will work. Just adjust the amount of sugar accordingly.
• How do I know when the halwa is cooked perfectly? The halwa should be thick and glossy, and it should start to separate from the sides of the cooker.
• Can I make this halwa without a pressure cooker? Yes, you can! Just cook the carrots in a heavy-bottomed pot on the stovetop until they are tender. It will take longer, but the result will be just as delicious.
• What is the best way to roast the cashews for optimal crunch? Roast them in ghee over medium heat, stirring constantly, until they are golden brown and fragrant. Be careful not to burn them!