Low Fat Gajar Halwa (Carrot Halwa)

Gajar halwa (carrot pudding) is a very popular Indian dessert. Grated carrots are simmered in milk/cream over a low flame till all the liquid is absorbed, then sugar, dry fruits and ghee (clarified butter) are added to it and the end result is a super delicious and delectable gajar halwa. This traditional method of making gajar halwa is time consuming but well worth the effort. Gajar Halwa is usually made with full fat milk or cream and lots of ghee making it a very rich and a high calorie dessert. 

I usually shy away from making desserts to avoid unwarranted fats and sugar and to keep our diets on track. I also hate grating carrots so its not surprising that I have not made gajar halwa many times in the past. The only times I have made it has been while entertaining or for pot lucks. Today, however, I decided to make some as I had a pound of grated carrots on hand. No ! I didn't grate them manually ( I am way too lazy for that)  but put my newly acquired food processor to use. Now, that made grating carrots a breeze ! 

I opted to make a low fat version and used low fat (2%) milk and only one tablespoon of ghee. My stinginess in the fat department did not compromise the taste and the end result was a delicious and creamy gajar halwa, to be enjoyed guilt free. It took me about 2 hours from start to finish including the prep time to make this, way too long for my liking so next time around I am thinking of exploring faster ways like the pressure cooker or the rice cooker to make it. Nutrition wise, this halwa has all the goodness of carrots - rich in anti oxidants, vitamins, minerals and dietary fibre. Here goes the recipe, do give it a shot and I am sure you won't be disappointed.

Gajar Halwa (Carrot Halwa)

Ingredients

• 4 cups grated organic carrots
• 4 cups low fat milk ( I used  2% milk )
• 1 cup sugar
• 1/4 tsp cardamom powder
• 1/2 tsp Everest milk masala (optional)
• 1 tbsp raisins (optional)
• 1 tbsp ghee
• Few strands of saffron

Method

• Place the grated carrots in a heavy bottomed pan and add milk. Heat this on a low stove top setting stirring at regular intervals.
• Keep heating this mixture, stirring regularly till the milk reduces.
• When the milk in the mixture almost dries add sugar and mix well. The mixture will ooze some liquid again after you add sugar.
• Add cardamom powder, Everest milk masala, raisins and saffron and mix well.
• When this mixture becomes dry add ghee and mix well. Gajar Halwa is now ready. 
• Serve hot, cold or at room temperature.

Notes

• You can add chopped cashews to the gajar halwa instead of the Everest milk masala. 
• For a richer, creamier taste use full fat milk and more ghee.
• Any variety of carrots can be used.