It’s okay even if stepping out of the blanket during winters is a torture. Ask me why? It’s as simple. Because winter warms you up with a super food that is gajar ka halwa and hence we can forgive.

Out of the many Indian winter staples, the one that tops the list for most people is classic gajar ka halwa. You may be a fan of exotic cuisines but some things can never lose their charm and this undoubtedly is one of them.

Gajar ka halwa or gajrela is an Indian sweet dish made by cooking grated carrots with ghee, khoya, sugar and nuts. It is probably the most popular and certainly the most famous of Indian sweet dishes. It originates from the northern parts of India.

In Hindi gajar means carrot, which is the main ingredient of this dessert. Although people in India will eat the halwa throughout the year, it is most popular during the winter season.

So now it’s time for us to glide to the freezer, take a small frozen portion of gajar ka halwa and heat it to edible perfection. And it could be your everyday afternoon romance with this delicacy.

Delightfully delicious, really who thought of adding sugar, milk and ghee to carrots, simmering it until the milk dried and serving it as a delectable dessert? Legend has it that the Sikhs from Punjab introduced it to the house of the Mughals. The emperors enjoyed its vibrant colour, flowery aroma, and slightly chewy texture, and it gained popularity far and wide spreading sweetness throughout the empire.

So right now, pull up a chair. Take a taste. Come, join us. Life is so endlessly delicious; believe me, with gajar ka halwa on your plate.

Here’s how to cook Gajar ka halwa:

RECIPE

Time to prepare: Approximately 45 minutes

Ingredients

1 kg carrots

1 1/2 litre milk

8 green cardamoms

5-7 tablespoon ghee

5-7 tablespoon sugar

2 tablespoon raisins

1 tablespoon shredded almonds

2 tablespoon chopped dates

Method

Peel and grate the carrots.

Simmer in milk with the cardamom until liquid evaporates.

Heat ghee in a heavy pan and add the carrot mixture.

Cook over a gentle flame for 10-15 minutes.

Stir in sugar and continue cooking until the halwa turns deep reddish colour.

Stir in dried fruit and serve.