GAJAR KA HALWA

Gajar ka halwa

Gajar ka Halwa has a traditional charm that continues to please every generation of Indians! Here is a traditional and tasty version of Gajar ka Halwa.Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture.

  This traditional recipe just uses full fat milk,ghee and sugar. You don't need khoya(evaporated milk)or condensed milk. To make gajar ka Halwa, it is important to buy tender and juicy carrots so that they are ease to grate. 

    We generally use red carrots to make halwa as they are tender and juicy. You can use any carrots to make halwa,but make sure that they are not fibrous and dense.

    Some arm work is needed to make this pudding as you have to first grate the carrots and then slow cook them in stove top and keep it stirring continuously.

    You can store gajar Halwa in fridge. It stays well for almost a week but will get over quickly.  When serving,you can just warm the halwa and serve. You can even have the halwa cold,if you prefer.

 Ingredients

 1 kg wash,peel,grated carrot

 3 tbsp ghee

 2 cup milk

 3/4 cup sugar

 1/4 tsp cardamom powder

 2 tbsp  chopped cashewnut 

 Method:

 In a kadhai add 3 tbsp ghee and let it melt

 Add 2 tbsp cashewnut and saute for a minute.

 Now add grated carrot  and mix it well let it cook for a 5 minute 

 Reduce the flame and add sugar and continue cooking until the halwa turns deep reddish color.

 Cover it for 10 minutes.

 After 10 minutes remove the lid add 1 and 1/2  cup milk.

 Let milk boil mix continuselly in between.

 Milk will started to reduce stir and cook well untill milk competely evaporates.

 Once you get proper halwa consistency add cardamom mix well.

 Turn off the flame.

 Gajar ka halwa is ready to serve.