- Submitted by Dahlia
(Gajar Ka Halwa)
Last summer my over enthusiastic husband had been to Ooty for a trip with his college friends.On the road sides of Ooty, the fresh orangish carrots had stolen his eyes and he bought some three bunches of carrot. My son jokingly asked my husband if we were rabbits to eat so much carrots.That whole week was Carrot week in my kitchen. I ended up making carrot porriyal, carrot sambar, carrot milkshake and carrot chutney. Along with all these I also made the most popular Carrot Halwa, known as the Gajar ka Halwa.
Carrot Halwa is more common in North India where it is made for all special occasions. Gajar halwa requires few ingredients that are readily available in any Kitchen. It is a ideal dish for the beginners who wish to learn a sweet recipe.The color and the taste of Carrot Halwa will make any one flat. It is not only delicious to eat but healthy too. Carrot as we all know is good for eyes. It is rich in Vitamin A, Biotin, Vitamin K1, Potassium and Vitamin B6. So why are you waiting? Just try this recipe soon.
Recipe For Carrot Halwa
Preparation time: 15 minutes
Cooking time: 45 minutes
- Carrots - 2 cups (app. 4 carrots)
- Milk - 2 cups
- Sugar - 1 cup
- Ghee - 2 tbsp
- Nuts & Raisins - 1/4 cup (Almonds &/ Cashews)
- Cardamon - 2 (crushed or use 1/4 tsp cardamom powder)
- Wash, peel the carrots and grate them.
- Heat ghee in a small pan, roast the nuts and raisins in it.
- Heat milk in another heavy bottomed pan and add the grated carrot to it.
- Cover partially and cook it on medium flame. Stir occasionally to avoid sticking to the bottom.
- After about 15-20 minutes, when all the milk is absorbed, add required sugar.
- After about 10 minutes the oil starts getting separated from the halwa. At this stage add cardamom powder, fried nuts and raisins and 1 tbsp of ghee.
- Mix for another minute and switch off.
Wash and peel the carrots and grate them or grind them. Grating leaves some texture to the carrot at the end but grinding is equally good too.
Heat the ghee in a small pan and fry the nuts and raisins in it.
Heat the milk in a heavy bottomed pan and add the carrot to it.
Cook it on medium flame, stirring occasionally to avoid sticking to the bottom. After about 15-20 minutes, when all the milk is absorbed by the carrot, add sugar and stir continuously.
After few minutes the oil starts getting separated from the halwa. Now add cardamom powder, fried nuts and raisins and 1 tbsp of ghee. Mix for another minute before switching off.
- To make cardamon powder, grind it with little sugar to get a fine powder.
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