The carrot halwa, famously known as gajar ka halwa, was introduced during Mughal period where the name basically originated from ‘halwa’, the Arabic word. It means sweet. And as its made using carrot (gajar), it is being called, gajar ka halwa. It’s a belief that it’s association with Punjab is strong but the clear origin is not mentioned. It’s very identical to other kinds of Punjabi halwa. Carrot halwa basically contained carrots, ghee and milk but now people includes some more ingredients such as khoya (mava). The traditional recipe of halwa remained in cookbooks of Punjab for so many years. In the combination of carrots & milk it’s called milk flavoured carrot halwa. But in second case the mixture of khoya or cream and carrot is explained as the mava flavoured gajar ka halwa.
Variations:
In papaya carrot halwa, papaya & carrot are used in equal amounts. Initially, a carrot & papaya mixture scraping is prepared. The mixture is fried in cooker or kadai with ghee for like 5 mins. The rest process is same as the simple recipe we know. This recipe also lately became popular as the papaya is included to it for different flavour. It taste as the regular recipe of gajar ka halwa. It is prepared by heating a large amount of milk cream with carrots, sugar, rose water and saffron over low flame. Well, the carrot halwa with red velvet is a very good source for Calcium and Vitamin A.
There are some less known variations which consists Carrot & beetroot halwa, khajur gajar ka halwa, carrot dessert and cheese gajar ka halwa. The variations vary in popularity by personal and regional preferences, with traditional gajar ka halwa being very popular. In beetroot halwa & carrot halwa, the grated beetroot could added to grated carrots & this mixture heated in kadai on low flame & further a definite proportion of sugar & mava per choice is added. Cheese carrot halwa could be prepared with the combination of ricotta & purple carrots. The dish is famous in north India thanks to mostly grown purple carrots.
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