Gajar
Halwa or Carrot halwa is one of the most popular and delicious halwas.
I
made Gajar halwa this new year; but somehow was not able to post the recipe.
Today, I thought of putting it on blog.
Generally,
red carrots are used to make halwa, as they are tender and juicy. But here, we
don’t get those carrots, so I used organic orange carrots to make halwa. While
selecting the carrots for halwa, make sure they are not fibrous and dense.
This
is the traditional recipe of Gajar Halwa without any short cuts and tweaks.
Here I have used ghee, full fat milk, khoya and sugar to make the halwa. The
halwa is simmered and stirred often to get the authentic taste. I would suggest
using a heavy bottom pan or a non-stick pan.
In
India, we often make gajar halwa during winters. This time, on request of
hubby, I made gajar halwa after a long time.
The
halwa stays good in refrigerator for 2 weeks. Whenever you want you can reheat
it and relish it.
Step by step recipe
of Gajar Halwa recipe:
Rinse
7-8 meduim sized carrots thoroughly. Peel skin from the carrots and then grate
them. Here I am using 4 cups of grated carrots.
Put
2 tbsp. ghee in the pan and add grated carrots to it. Stir the carrots so that
it slowly starts oozing juice.
Now
add 3 cups whole milk. 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 stirring in between.
The
grated carrots will cook in the milk and the milk will start to reduce and
evaporate.
When
the milk has reduced 75%, add ¾ cup sugar (or as required) to the mixture.
Stir
well. The sugar will melt and start releasing moisture. Continue to simmer and cook on low flame.
When most of the water is evaporated, add grated or crumbled khoya approximately 100 gm. Mix well.
Do
keep on stirring the gajar halwa in between and simmer till all the milk is evaporated. Towards
the end add powdered cardamom powder.
Add cashews and raisins. Mix them.
Switch
off the Stove.
Serve gajar halwa hot, warm or you can also serve it cold.
Gajar Halwa recipe
below:
A
traditional slow cooked carrot halwa with khoya/mawa
AUTHOR:
Monali
RECIPE
TYPE: Dessert
CUISINE:
North Indian
SERVES: 8
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
DIRECTION
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