Tuesday, 22 September 2015

Gajar Ka Halwa

When I was a novice cook, then too I was good at making Gajar Ka Halwa. The best carrot for Gajar ka Halwa is of the red type (Lal wali Gajar). These red carrots are mostly found in India, particularly in North India.


Carrot – 500gm
Full cream milk – 500 litre
Ghee (clarified butter )- 5 tbsp
Sugar – 1
Cashews – 15 -20
Almond – 10 – 15
Cardamom- ½ tsp powder
Raisins -50 gm
Khoya -100gm
Kesar -1/2 tsp or a pinch of (optional)


1. Rinse, peel and grate the carrots.
2. Place the kadai on the burner and preheat. Pour some ghee into it.
3. Add grated carrot and then fry till it changes colour slightly
4. Pour some milk
5. Now boil the mixture in low to medium flame / heat for 15 mins
6. While the mixture is simmering, keep stirring it in between.
7. After some time, the milk will evaporate and then add sugar. Keep stirring while the flame is still low.
8. At the end add cashew nuts, almond, crushed saffron, raisins and Khoya. Simmer it till all milk is evaporated
9. Switch off the burner and serve Gajar Ka Halwa hot. You may sprinkle some cashew nuts on top of each serving.  

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