Sweeten your day with this gajar ka halwa recipe
Gajar ka halwa, a classic Indian dessert, is a rich and hearty treat made from grated carrots, milk, sugar, and a blend of fragrant spices. Originating from the northern regions of India, this dish is particularly popular during the winter months and festivals like Diwali. It's not just a dessert; it's a piece of culinary heritage that warms the soul. Here's the recipe.
Gather the following ingredients
To prepare this delightful sweet dish, you will need four to six large carrots, one liter of full-fat milk, one cup of sugar, two tablespoons of ghee (clarified butter), a handful of cashews and almonds, one teaspoon of cardamom powder, and a pinch of saffron strands. These quantities will serve up to six people with a generous portion of gajar ka halwa.
Prep your carrots
Begin by peeling the carrots and then grating them finely using either a hand grater or a food processor. This step is crucial as it determines the texture of your halwa. You should end up with about four cups of grated carrots. Make sure to keep the grated carrots aside as we move on to heating the milk.
Simmer milk and carrots
In a large heavy-bottomed pan or kadai, pour in the milk and bring it to a gentle boil. Add in the grated carrots and stir well. Let this mixture simmer on medium heat, stirring occasionally to prevent sticking. This process will take about 25 minutes until the milk reduces significantly and the carrots are cooked through.
Sweeten the mix
Once the milk has thickened and reduced by three-fourths of its original volume, add sugar to the carrot-milk mixture. The next step is to continue to cook on low heat while stirring regularly until all liquid evaporates and the mixture starts to thicken into a dense consistency. This is likely to take some time, so remain patient and keep stirring.
Give a final touch
Finally, heat ghee in a small pan over medium flame. Fry cashews until golden brown; add almonds if desired. Pour this ghee-nut mixture into the carrot halwa along with cardamom powder and saffron strands for aroma. Stir well for another five minutes until everything is well incorporated and ghee starts to separate from sides. Your gajar ka halwa is now ready to be served!
