Gajar halwa bars | How to make Gajar halwa bars

By shyama thanvi  |  22nd Nov 2018  |  
5 from 1 review Rate It!
  • Photo of Gajar halwa bars by shyama thanvi at BetterButter
Gajar halwa barsby shyama thanvi
  • Prep Time

    60

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

3

1

About Gajar halwa bars Recipe

Surprise..!! Yes its gajar halwa bars, our regular gajar halwa with chocolates , kids will enjoy and chocolate lover too..you can also make with leftover hajar halwa

Gajar halwa bars

Ingredients to make Gajar halwa bars

  • 250 grams carrot
  • 100 ml milk
  • 1/4 cup condensed milk
  • 2 tbsp sugar
  • 50 grams dark chocolate compound
  • 50 grams white chocolate compound + 2 tbsp extra
  • 1 tsp elaichi powder
  • 1/4 cup ghee
  • Dry fruits ( chashew, raisins and pistachios )

How to make Gajar halwa bars

  1. Wash, peel and grate the carrots with grater
  2. In a pan add ghee, heat it and then add grated carrot into it and cook for 5-7 minutes
  3. Add milk into it and mix well together
  4. Cook for 15 -20 minutes , on low flame with stirring , to prevent ir to burn
  5. Now add condensed milk and sugar ( if you like less sweet, then adjust according to choice, you can skip sugar, as we are using condensed milk too.)
  6. Cooknfor another 5-7 minutes or cook till halwa become dry as we need little dry to make bar easily
  7. Cool it at room temperature and then set into rectangular moulds and set inti freezer fir 10-15 minutes
  8. Meantime in a glass bowl add both the chocolate compound together and melt with help of double boiler
  9. Do the same with 2 tbsp white chocolate and fill this into a piping bag
  10. Now take out the halwa bar from freezer, dip into melted chocolate , with help of toothpicks
  11. Spread some white chocolates
  12. Sprinkle pistachios and chill for 5-7 minutes in fridge
  13. Our hajar halwa bar is ready to serve

My Tip:

Chocolate should be melt properly, to coat evenly

Reviews for Gajar halwa bars (1)

Hema Mallika year ago

Thanks for sharing this recipe.
Reply