Winter’s sweetest comfort why gajar ka halwa tastes better with purti vanaspati!

 

Winter’s Most Loved Dessert

When winter arrives in India, one fragrance takes over every home – the warm, sweet aroma of Gajar Ka Halwa. Made with fresh red carrots, slow-cooked milk, nuts, cardamom, and the richness of ghee or vanaspati, this classic dessert symbolises comfort, celebration, and family togetherness.

 

This recipe transforms the traditional halwa with the magical richness of Purti Vanaspati Magic, giving it a deeper aroma, a smoother texture, and that signature halwai-style taste we all crave in winter.

 

Whether you’re celebrating a festival, hosting guests, or simply craving something warm and sweet, Gajar Ka Halwa never disappoints.

 

Origin of Gajar Ka Halwa

Gajar Ka Halwa, popularly known as Gajrela, originated in the royal kitchens of North India, especially Punjab and UP. It became famous for its slow-cooked process, seasonal ingredients, and festival relevance. Today, the dish is a winter staple across India, especially in:

• – Delhi sweet shops
• – Punjabi households
• – Rajasthani halwai counters
• – Winter weddings
• – Festive gatherings like Lohri & Makar Sankranti

 

Its popularity continues because of its simplicity, affordability, and incredible flavour.

 

Ingredients (Serves 3–4)

Main Ingredients

• – 4 cups grated carrots (fresh, red winter gajar)
• – 4 tbsp Purti Purti Vanaspati 
• – 2 cups full-cream milk
• – ½ cup sugar (adjust to taste)
• – 6-7 cardamom pods, crushed
• – 10-12 almonds, sliced
• – 8-10 cashews
• – 8-10 raisins

 

Step-by-Step Preparation

1. 1. Heat the Purti Vanaspati

Warm Purti Vanaspati Magic in a heavy-bottomed pan.

Let it melt and release its rich, aromatic fragrance – this forms the flavour base of the halwa.

 

2. 2. Add the Carrots

Add the grated winter carrots.

Sauté on medium flame for 6-8 minutes until they soften, shrink, and change from bright orange to a richer shade.

 

3. 3. Pour in the Milk

Add full-cream milk and stir well.

Allow it to cook on medium flame until:

• – The milk evaporates
• – Carrots absorb all the richness
• – The texture becomes thick and luscious

 

This slow cooking develops the authentic halwa flavour.

 

4. 4. Sweeten It Up

Add sugar.

Stir continuously as sugar melts, giving the halwa its glossy, caramelised texture.

 

5. 5. Add Cardamom

Crush cardamom pods and add them.

This gives the halwa its signature aroma.

 

6. 6. Garnish & Serve

In 1 tsp of Purti Ghee, lightly fry:

• – Almonds
• – Cashews
• – Raisins

 

Pour the nut mixture over the halwa.

Serve hot – the steam, aroma, and flavour capture the true warmth of winter.

 

Pro Tips for the Best Halwa

1. 1. Use only fresh red winter carrots

They give the sweetest, richest flavour.

2. 2. Slow cooking = Better taste

Don’t rush. Give the carrots time to absorb milk and ghee.

3. 3. Adjust sweetness later

Add sugar only after the milk has reduced.

4. 4. Purti Vanaspati Magic makes it smoother

It enhances aroma and halwai-style richness.

5. 5. Fry nuts separately

This adds extra flavour & crunch.