Gajar ka halwa

 

 "Gajar Ka halwa"  is a popular sweet made in North India, and it is especially popular during winters. The traditional gajar ka halwa recipe is made with only carrots, whole (full-fat) milk, ghee and sugar; there’s no need for khoya (evaporated milk solids) or condensed milk.


Ingredientshttps://www.google.com/url?sa=i&url=https%3A%2F%2Ftastedrecipes.com%2Frecipe%2Fgajar-halwa%2F&psig=AOvVaw16loy28Xc2zA4Q9OwKKkXf&ust=1639128699292000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCNDn6LO01vQCFQAAAAAdAAAAABAD

  • 8 to 9 carrots medium, juicy, tender – 650 grams or about 4 to 4.5 cups grated carrots
  • 4 cups whole milk or full fat organic milk
  • 4 tablespoons Ghee (clarified butter)
  • 10 to 12 tablespoons sugar or raw sugar – 180 to 190 grams – add as required
  • ½ to 1 teaspoon cardamom powder or 5 to 6 green cardamoms powdered finely in a mortar-pestle
  • 10 to 12 cashews – chopped
  • 10 to 12 almonds – sliced or chopped
  • 2 tablespoons golden raisins
  • 1 pinch saffron strands – optional

Instructions
 

Preparation

  • First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
  • You need approx 4 to 4.5 cups grated carrots.

Making Carrot Halwa

  • In a kadai or deep thick bottomed pan combine milk and grated carrots.
  • On a low to medium flame, bring the whole mixture to a boil and then simmer.
  • While the mixture is simmering on a low flame, keep on stirring in between.
  • The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
  • When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
  • Stir well and continue to simmer and cook on a low flame.
  • Do keep on stirring the halwa in between.
  • Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
  • Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

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