Gajar Ka Halwa is a sweet dish that is close to my heart. Every winter when carrots are harvested, I wait for the time my mother would bring home a bunch of them home. In fact, as I write this piece, I am really excited to go home because my mother has made Gajar Ka Halwa!
Gajar Ka Halwa has seen the walls of almost every Indian household at least once. It's a dessert that is loved and treasured by Indians. It is a popular myth that Gajar Halwa came from north India but its absolutely not true.
The origin of Halwa can be traced back to 3000 BC! A few historians have found traces of a greasy and gummy confection in early 12th-century literature of Istanbul. The word Halwa itself can be traced back to Arabic which means sweet dish or sweetmeat. Its called Halawa in Egypt, Halvas in Greece, Halvah in Hebrew, Hilva in Arabic, Helva in Turkey and Halava in Sanskrit.
Halwa as a dish is basically defined as a sugary, greasy mash that can be made with a lot of vegetables, fruits and even Daal. The base ingredient is mixed with milk, sugar and Mava. Which is then cooked at low heat until it turns into a mash.
The varieties of Halvas made in india include Gajar Ka Halva, Moongdaal Halva, Dudhi Halva, Aate Ka Halva(wheat flour) and mumbai has a special varietues to offer like Mahim Halva and Ice Halva.
A Punjabi wedding is said to be incomplete without Gajar Ka Halva and I can totally understand why people are attached to this heavenly sweet. I think when I'm on my deathbed, my last meal would be a well-done steak, a pulled pork burger and a large bowl of Gajar Ka Halwa!