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Winter in India has a sort of magic to it – fuzzy blankets, hot food, and the aroma of gajar halwa filling your house! This traditional Indian sweet dish is a must-have during the colder months, especially when fresh, red carrots are in season.

Gajar halwa is special regardless of the occasion – be it a festival, a family gathering, or just a cold evening at home. If you add khoya (mawa) to it, then it gets even richer, creamier, and just a little more delicious!

In this article, you’ll get to know a simple gajar halwa recipe using khoya. If you’ve never made it before, don’t worry! It’s easier than you think and the result is totally worth the effort.

What is Gajar Halwa?

Gajar halwa, also known as carrot halwa or gajrela, is a dessert pudding made from grated carrots, milk, sugar, ghee, and nuts. In this variation, we are using khoya, a type of dried milk and it will add to the creaminess and richness of the halwa. It is also commonly called khoya gajar halwa and it is one of the most well-known forms of halwa in North India.

Ingredients You’ll Need

Let’s take a look at what you’ll need for this gajar halwa recipe:

For the Halwa:

• 3 cups grated red carrots (about 4 medium carrots)
• ¼ cup ghee (clarified butter)
• 5 tablespoons sugar (adjust to your taste)
• ½ cup crumbled khoya (also called mawa)
• ½ teaspoon cardamom powder (elaichi)

For Garnish:

• 2 tablespoons almond slivers
  Optional: You can also use raisins, cashews, or pistachios.

Preparation Before Cooking

1. Wash and Peel Carrots: First, clean the carrots well and peel off the skin.
2. Grate the Carrots: You can grate them with a box grater or food processor. Don’t use a blender as it just makes the carrots soggy.
3. Crumble the khoya: Crumble the khoya so that it breaks into small pieces so it mixes easily.
4. Chop up the nuts: Get your almonds and other dry fruits prepared.

Now that everything is prepped, let’s get cooking!

How to Make Gajar Halwa with Khoya – Step-by-Step

Step 1: Heat the Ghee:

In a deep pan, preferably non-stick or kadhai, heat the ghee on a medium flame. 

Step 2: Cook the Carrots:

Once, ghee is heated, add the grated carrots. Stir everything well together and cook for 6 to 8 minutes. You should continue to stir here and there as needed. You will notice the carrots start to soften during the cooking process, you keep cooking on a medium flame until the carrots start to turn some of their raw colour deeper.

Step 3: Add Sugar:

Now add the sugar. Mix in the sugar and allow to cook for another 2 minutes. At this point, you can taste and adjust the sugar to your own taste.

Step 4: Add Khoya:

Add the crumbled khoya next. This is what takes your regular gajar halwa, to khoya gajar halwa. Stir the khoya into the cooked carrots well. Allow to cook for another 3 minutes. Everything should blend well.

Step 5: Add Cardamom Powder

Add the cardamom powder and stir. It will enhance the aroma and give the gajar halwa an authentic Indian flavor. 

Step 6: Garnish and Serve

Now it’s time to turn the heat off! You can garnish your gajar halwa with slivered almonds or any other nuts that you may want. You can serve it hot or cold; it is delicious either way!

Tips for the Best Gajar Halwa

Here are a few simple tips to help you get the perfect khoya gajar halwa every time:

1. Use fresh red carrots: These carrots are naturally sweet and juicy, which is perfect for this dessert.
2. Don’t miss out on ghee: It gives a nice taste and ensures the carrots are cooked thoroughly.
3. If some carrots are sweeter than others, just decide on the amount of sugar to suit your taste.
4. It’s the khoya that does the trick: It makes the halwa soft and perfectly creamy.
5. Include some of your preferred dry fruits, for example, almonds, cashews, pistachios, or raisins to get extra texture and taste.

Why Gajar Halwa is So Special

There is a reason why gajar halwa has a big place in the Indian home. It’s not just about the taste – it’s about the sheer warmth and comfort. Making this delicious dessert is often a family tradition from one generation to another.

And when you use khoya in a gajar halwa, it is a truly festive dish. For whatever reason, whether Diwali, Holi or simply a Sunday dinner with loved ones who are visiting, khoya gajar halwa is always going to be in demand.

How to Store Gajar Halwa

If you have leftovers (which is rare!), you can store gajar halwa in an airtight container in the fridge. It stays fresh for 3–4 days. When you’re ready to eat it again, just warm it up in the microwave or on the stove for a few minutes.

You can even freeze it for up to a month. Just let it thaw and then reheat before serving.

Final Thoughts

Making gajar halwa with khoya might sound fancy, but it’s actually quite simple once you get started. With just a few ingredients and a little bit of love, you can create a dessert that’s warm, rich, and truly comforting.

But if you’re lacking time or just don’t feel like cooking from scratch, there’s an option for you that doesn’t compromise on quality. You can achieve that same homemade taste with Frozen Kiing’s Ready-to-Eat Gajar ka Halwa. It takes less time, is easier to prepare, and tastes like the homemade version.

So, whether you make it yourself or pick it up ready-made, don’t miss out on the magic of khoya gajar halwa this season!