User:Sneha. .0529/Gajar ka halwa

Variations exists in Gajar ka Halwa across different regions, people uses different ingredients such as khoya (milk solids), condensed milk, or nuts like cashews and raisins in order to make it taste more good.

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 * The dessert is traditionally eaten during all of the festivals in the Indian subcontinent, mainly on the occasion of Diwali, Holi, Raksha Bandhan, and Eid. It is served hot during the winter = " Not only this but it is also commonly prepared for weddings, family gatherings, and religious celebrations. ''


 * It was brought to India during the expansion of the Mughal Empire in 1526. and is classified within the dessert category known as Mughlai Mithai (Mughlai Sweetmeats), representing a longstanding tradition .
 * For cooking gajar ka halwa, a cooker or kadai is usually preferred  [because of the heavy bottom]  . It is really important to be patient because carrot takes time to absorb milk and release its sweetness..

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Excellent sources of Vitamin A, C and K.
'' The main ingredient is carrot in the Gajar ka halwa and it is a very good source of vitamin A,K. So, as are result it helps to improve gut health. ''

Contains healthy fats.
nuts, milk, sugar, khoya and ghee with grated carrots.

Rich source of fibre and antioxidants.
The beta carotene in carrot cointains the red or orange colour, which is also know as the protect vision. [1]

Feeling that one can have for Gajar ka Halwa.
=== "Gajar ka halwa is not just a dessert; it's a culinary journey through the rich tapestry of Indian flavors. Its aromatic blend of spices, creamy texture, and sweet aroma evoke memories of festive celebrations and family gatherings." - Chef Sanjeev Kapoor ===