Gajar ka Halwa (Carrot Halwa)
Ingredients Gajar Ka Halwa (Carrot Halwa):
- 1 kg (about 4 cups) carrots, grated
- 1 liter full-fat milk
- 1 cup sugar (adjust to taste)
- 1/2 cup ghee (clarified butter)
- 1/2 cup mixed nuts (almonds, cashews, pistachios), chopped
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- Raisins for garnish (optional)
Instructions:
1. Prepare the Carrots:
a. Wash, peel, and grate the carrots using a fine grater.
2. Cook the Carrots:
a. In a heavy-bottomed pan, heat 2 tablespoons of ghee.
b. Add the grated carrots and sauté on medium heat until they soften and the raw smell disappears. This may take about 10-15 minutes.
c. Add the full-fat milk to the carrots and bring the mixture to a boil. Reduce the heat to low and let it simmer.
d. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
e. Continue cooking until the carrots are fully cooked, and most of the milk has evaporated, leaving a thick consistency.
3. Add Sugar:
a. Add sugar to the carrot-milk mixture and stir well.
b. Cook on low heat until the sugar dissolves and the halwa thickens.
4. Add Ghee and Nuts:
a. In a separate pan, heat the remaining ghee.
b. Add chopped nuts and sauté until they turn golden brown.
c. Add the nuts along with the ghee to the carrot mixture.
5. Flavor with Cardamom and Saffron:
a. Add cardamom powder to the halwa and mix well.
b. If using saffron strands, soak them in a tablespoon of warm milk for a few minutes and then add to the halwa for a delightful aroma and color.
6. Garnish and Serve:
a. Garnish the Gajar ka Halwa with additional nuts and raisins if desired.
b. Serve it warm, and enjoy the rich and aromatic flavors of this classic Indian dessert!
Feel free to adjust the sugar quantity based on your preference
No comments:
Post a Comment