Presenting my very first "the Chef" experiment :-) - the delicious North-Indian winter speciality, blended beautifully and garnished with dry fruits! Celebrate your memorable day with this famous and yummilicious ‘Gajar Ka Halwa'.
Ingredients:
Carrot (reddish ones, preferably) - 1 kg
Full cream milk - 1/2 litre
Sugar - 2 cups
Khoya - 200 gms
Ghee - 1/2 cup
For Garnishing:
Slivered cashews, almonds, pistachios, raisins - 1/2 cup
Saffron strands - a pinch
Cardamom powder - 1/2 spoon
Method:
1. Wash, peel and grate the carrot and keep aside
2. In a heavy bottomed-pan, mix together the grated carrot and milk. Let this sit on the stove for about 45 mins on a low-flame till all the milk dries up completely. Stir in occasionally to ensure that the halwa doesn't stick to the base of the pan
3. Once the milk dries up, add sugar and mix well. This will darken the color of the halwa (into a reddish orange). Once you add sugar, your halwa may look a bit watery. Continue to keep the halwa on low-flame till all the water dries up. This may take another 20 mins, approx.
4. While still moist, add grated khoya (after reserving some for garnishing) and keep it on low-flame for 5 more mins and then remove from stove
5. Heat a separate kadai, pour ghee and fry the dry fruits (except raisins) into a light golden color. Remove from stove
6. Add raisins to the ghee mixture, along with cardamom powder.
7. Transfer the halwa to a glass bowl, spread a layer of grated khoya, pour in the ghee-fried dry fruits mixture and sprinkle a few strands of saffron all over.
8. Serve warm.
Tips:
There are different ways of making the halwa:
* You can pressure cook the grated carrot and milk for one whistle and continue from step-3
* You can add milk powder or condensed milk instead of full-cream milk, depending on
your taste and need
Ingredients:
Carrot (reddish ones, preferably) - 1 kg
Full cream milk - 1/2 litre
Sugar - 2 cups
Khoya - 200 gms
Ghee - 1/2 cup
For Garnishing:
Slivered cashews, almonds, pistachios, raisins - 1/2 cup
Saffron strands - a pinch
Cardamom powder - 1/2 spoon
Method:
1. Wash, peel and grate the carrot and keep aside
2. In a heavy bottomed-pan, mix together the grated carrot and milk. Let this sit on the stove for about 45 mins on a low-flame till all the milk dries up completely. Stir in occasionally to ensure that the halwa doesn't stick to the base of the pan
3. Once the milk dries up, add sugar and mix well. This will darken the color of the halwa (into a reddish orange). Once you add sugar, your halwa may look a bit watery. Continue to keep the halwa on low-flame till all the water dries up. This may take another 20 mins, approx.
4. While still moist, add grated khoya (after reserving some for garnishing) and keep it on low-flame for 5 more mins and then remove from stove
5. Heat a separate kadai, pour ghee and fry the dry fruits (except raisins) into a light golden color. Remove from stove
6. Add raisins to the ghee mixture, along with cardamom powder.
7. Transfer the halwa to a glass bowl, spread a layer of grated khoya, pour in the ghee-fried dry fruits mixture and sprinkle a few strands of saffron all over.
8. Serve warm.
Tips:
There are different ways of making the halwa:
* You can pressure cook the grated carrot and milk for one whistle and continue from step-3
* You can add milk powder or condensed milk instead of full-cream milk, depending on
your taste and need
