Gajar hawla/ Carrot halwa

In my previous post i had written about making a “Gajrela” using condensed milk. Today i made gajar halwa following the traditional style and with red carrots. Gajar halwa tastes heavenly with these carrots. We get these carrots during a specific season and that’s in winters. Gajar halwa is a famous dessert and can be eaten throughout the year but with these carrots in winters are the best.

If you are using orange carrots, make sure they are very tender and juicy. If they are fibrous and dense, you will end up with a disastrous halwa. Neither they soak well in milk nor they cook well.

Tremendous arm work is needed to make this pudding as you have to grate these carrots first and slowly cook this on a stove top stirring it in regular intervals. But I am sure you will forget all your complaints after eating the Halwa 🙂 If you have a food processor, make use of it to grate the carrots and yes! use a heavy bottomed deep pan or kadhai when you make this dessert. As the technique we use is “slow cooking technique”, there are high chances for the carrot milk mixture to stick to the bottom of the pan.

You can store this dessert upto a week under refrigeration. But I am sure it will get over before that.

Serve it hot with a scoop of vanilla ice-cream. Tastes yummylicious. You can also serve it cold but i like it hot 🙂

Ingredients

Grated delhi carrots – 5cups (tightly packed)

Full fat milk – 4 cups (add little more if you require)

Ghee/Clarified butter – 4 tbsp

Refined granulated sugar – 1/2 cup

Cashews – 15-20(roughly chopped)

Cardamom powder – 1/4 tsp

Raisins/ kishmish- a handful

Method

  1. In a deep and heavy bottomed kadhai, add 2tbsp ghee/clarified butter. Allow it to heat
  2. Add grated carrots to this and fry for few minutes.
  3. Add milk and on medium flame, bring the whole mixture to boil. Simmer the flame to low and cook
  4. Keep stirring at regular intervals
  5. The carrots cook in milk and the milk starts to reduce and gradually evaporates.
  6. When the milk is reduced to 3/4, add ghee/clarified butter, granulated sugar, cardamom powder and continue to slow cook the mixture
  7. Keep stirring at regular intervals
  8. Continue cooking till all the milk evaporates.
  9. Add chopped cashews and kishmish and mix well.
  10. Serve halwa hot or warm or cold 🙂

Tips

  • You can use khoya in the step 6 to make it more rich. But adjust the sugar level accordingly.
  • You can also add few kesar strands soaked in warm milk in step 9
  • Add 2tbsp of condensed milk to boost up the flavour.

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