In India, winters are incomplete without Gajar Ka Halwa, a delicacy made of milk, carrots and a lot of dry fruits. The speciality of this dessert is not just limited to its taste, but it has many health benefits as well. However, some people abstain from this delicious dish because of its high sugar content. You can use jaggery in place of sugar in this.
You might have been eating this for years without knowing its health benefits. So let’s know about the benefits of eating carrot pudding in winter.
Retinol in it increases eyesight
The basic ingredient used to make Gajar Ka Halwa is carrot. Carrots are rich in vitamins A, C, K and fibre. Vitamin A or Retinol present in carrots improves eyesight and helps the immune system to function properly. During winter chest infection is common. In such a situation, the vitamin A present in carrots improves your immune system.
Ghee(clarified butter) is a pain reliever
Clarified butter in halwa has good fats, which your body needs to reduce the pain that comes with a cold. Although ghee itself is healthy, still, if you do not want to eat ghee in large quantities, then you can use a big spoon of butter. This super ingredient is packed with amino acids and antioxidants.
Read more: Ghee or Butter: What is Healthier
Full of calcium
Joint pain is common in the winter season, especially in the elderly. Since milk is a major ingredient of this dish. This dish becomes a good source of calcium. Milk helps in improving bone density. If cow’s milk is used in the halwa then it contains vitamin D, probiotics and immunoglobulin, which further strengthens our immunity against viruses in winters.
Reduces frequent cravings
Most people gain weight in winters by consuming more calories to increase the energy needs of the body. Since carrot roots are fibrous, they take longer to digest. In such a situation, due to its consumption, the stomach remains full for a long time and weight does not increase.
Also read: These Are The Most Expensive Fruits In The World; Cost Might Put You In Shock
Protect against cancer
Carrots contain 4 types of phytochemicals. These are carotenoids, phenolics, polyacetylene and ascorbic acid, which are effective in reducing the risk of tumours and cancer due to their antioxidant properties. The polyphenols present in carrots are anti-cancer, which destroy free radicals.
Some minor ingredients are also very healthy like cardamom contains vitamin C, which protects against cold and cough. Besides, cashews and raisins are known to fulfil the protein and antioxidants need of the body.