Gajar Ka Halwa
04-09-2024
www.kitchenfoodrecipes.com
Ingredients:
1 kg fresh carrots (preferably red, winter carrots), peeled and grated
1-liter full cream milk
¾ cup sugar (adjust to taste)
4 tablespoons ghee (clarified butter)
8-10 almonds, slivered
8-10 pistachios, slivered
4-5 cashews, chopped
4-5 cardamom pods, crushed (or ½ teaspoon cardamom powder)
2 tablespoons khoya (optional, for extra richness)
A few saffron strands (optional)
Raisins (optional, for garnish)
Instructions:
Grate the Carrots
Wash, peel, and grate the fresh carrots. Set them aside.
Cook the Carrots with Milk
In a large heavy-bottomed pan pour the milk and bring it to a boil.
Add the grated carrots to the boiling milk and reduce heat to medium.
Stir occasionally and cook the carrots in the milk until the milk reduces and thickens. This process can take around 30-45 minutes.
Add Sugar and Ghee
Once most of the milk has evaporated and the mixture thickens, add sugar.
Continue cooking on low heat, stirring frequently as the sugar releases moisture. Let the mixture reduce again.
Add ghee to the carrot-milk mixture, stirring it well into the halwa.
Cook the mixture for another 10-15 minutes until the ghee separates and the halwa attains a glossy appearance.
Add Khoya and Cardamom
If using khoya, crumble it and add it to halwa for extra richness.
Add crushed cardamom or cardamom powder and mix well to infuse the halwa with its aromatic flavor.
Garnish with Nuts
In a small pan, lightly fry the almonds, pistachios, cashews, and raisins in ghee until golden.
Stir the roasted nuts into the halwa, reserving a few for garnish.
Serve
Serve the Gajar Ka Halwa warm, garnished with the remaining nuts and a few saffron strands if desired.
This rich and flavorful Gajar Ka Halwa can be enjoyed as a special treat for festivals or simply as a warm dessert during colder months. Enjoy!
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