Carrot Halwa (also known as Gajar Ka Halwa) is a beloved Indian dessert, traditionally made with grated carrots, sugar, and milk. It's rich, creamy, and bursting with flavors of ghee, cardamom, and dry fruits. However, in this version, we’re swapping out refined sugar for jaggery, a natural sweetener loaded with nutrients and a deep caramel-like flavor. The result is a healthier yet equally delicious take on this classic dessert.

Whether you're looking to make a lighter version of carrot halwa or just want to try something different, this Carrot Halwa with Jaggery is a must-try!

Ingredients:

• 4 cups grated carrots (preferably red or orange carrots)
• 1 cup jaggery (adjust according to sweetness preference)
• 2 cups full-fat milk (or almond milk for a vegan option)
• 3 tbsp ghee (clarified butter) or coconut oil for a vegan version
• 1 tsp cardamom powder (elaichi)
• 10-12 cashews
• 10-12 almonds (sliced)
• 10-12 raisins
• 1-2 tbsp chopped pistachios (optional, for garnish)

Instructions:

1. Prepare the Carrots:

• Wash and peel the carrots. Grate them finely using a hand grater or food processor. Red carrots, which are sweeter and more flavorful, are perfect for this dish, but orange carrots work well too.

2. Cook the Carrots:

• Heat 2 tablespoons of ghee in a large, heavy-bottomed pan or kadhai over medium heat.
• Add the grated carrots and sauté for about 5-7 minutes. This helps in softening the carrots and bringing out their natural sweetness.

3. Add Milk:

• Pour in the milk and stir the mixture. Cook the carrots and milk on medium heat, stirring occasionally to prevent sticking. Let it simmer until the milk evaporates completely, which should take around 20-25 minutes.
• Stir frequently to ensure the carrots don’t burn at the bottom of the pan.

4. Melt Jaggery:

• While the carrots are cooking, take the jaggery and melt it in a small pan with 2 tablespoons of water. Heat it on a low flame until the jaggery dissolves completely and forms a syrup. Strain the syrup to remove any impurities (if any).

5. Combine Jaggery and Carrots:

• Once the milk is fully absorbed and the carrots are soft, add the jaggery syrup into the pan. Stir well so that the jaggery evenly coats the carrots.
• Continue to cook the mixture for another 5-7 minutes, until the jaggery blends in completely and the halwa thickens.

6. Add Cardamom and Nuts:

• Add cardamom powder to the halwa and mix thoroughly for that warm, aromatic flavor.
• In a separate small pan, heat the remaining 1 tablespoon of ghee and lightly roast the cashews, almonds, and raisins until they are golden brown. Add these roasted nuts to the carrot halwa and stir.

7. Serve:

• Garnish with chopped pistachios for an extra touch of color and crunch, if desired.
• Serve the carrot halwa warm or at room temperature.

Tips:

• For an even healthier version, you can replace ghee with coconut oil or reduce the amount of ghee used.
• If you prefer a creamier texture, you can substitute some of the milk with khoya (reduced milk solids) or add a few tablespoons of condensed milk.
• To make this recipe vegan, use almond milk or coconut milk instead of dairy milk, and coconut oil in place of ghee.

Why Use Jaggery Instead of Sugar?

Using jaggery instead of sugar not only adds a rich, complex sweetness to the halwa but also makes it more nutritious. Jaggery is packed with minerals like iron, magnesium, and potassium. It also has antioxidant properties and is known to aid digestion and detoxify the body. So, you can enjoy this dessert guilt-free knowing it's a healthier alternative!

Conclusion:

This Carrot Halwa with Jaggery is the perfect dessert for any occasion—be it festivals, celebrations, or even a simple family dinner. The jaggery enhances the flavors of the carrots, while the ghee and cardamom add richness and warmth to the dish. Try this recipe to enjoy a healthy twist on a traditional favorite, and indulge in a sweet treat that’s good for both your taste buds and your body!