Gajar Ka Halwa (carrot Halwa)
Gajar ka halwa needs no introduction as Indian dessert. It is probably one recipe which is cooked in same way across India. The main ingredient is Gajar (carrots), which is grated and then it is cooked in milk. Adding condensed milk, cardamom powder and nuts enhance the flavour. Though the colour of gajar ka halwa may differ. For example in Northern India like Uttar Pradesh, Delhi and punjab, the colour of carrot is purple and not bright red like you find in Bengal so the colour of Gajar halwa will be blackish in northern part of India.....sometimes artificial red colour is added to make it look appetizing. It is a high calorie recipe but it combines the goodness of carrots and milk. It can be preserved for about 15 days in airtight containers. It is recommended to serve hot.
Serves:
4
Preparation Time:
20 mintues
Cooking Time:
30
Complexity:
Medium
Ingredients:
Gajar (carrots) 250 grams(18 ounce)
Milk 1 cup
Khoya (condensed milk) 1 cup
Nuts(cashew and raisins) ¼ cup
Ghee 5-6 tablespoon
Cardamom 2-3 pieces (crushed)
Sugar 6 tablespoon
Directions:
Wash and peel the skin of carrots and then finely grate them.
In a pan or karahi heat ghee and add the grated carrots. Saute for 2 mintues.
Then add milk and cardamom and mix well. Let it cook on low flame for about 20 mintues. Stir in between so that it does -not get burn from the bottom. When the milk reduces to half add the khoya and the sugar and mix.
Continue to cook on low flame for another 20 mintues. Once all the milk is absorbed and the halwa reaches its consistency, add nuts and mix.
Switch off the gas and Serve hot.
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