When we talk is about Indian desserts, one name that undoubtedly comes into every person’s mind is the traditional Gajar ka halwa. This recipe is prepared, in almost every Indian during festivals and special occasions and comes under delicacy.
The process of making gajjar ka halwa may involve some patience but its wonderful taste nullifies it completely. It’s really a mouth watering, delicious and tempting recipe usually relished at post dinner menu. You can immediately become a huge fan of this Indian halwa recipe just after one trial.
There are many recipes to prepare gajar ka halwa, the basic ingredients are same however you can add nuts as per your taste.
Ingredients for Gajar Ka Halwa Recipe
- 1 kg Gajar (carrots)
- 2 cups sugar
- 1 tin sweetened condensed milk
- 1 liter whole milk
- 1 teaspoon Cardamom powder
- 4 tablespoons Ghee or clarified butter
- 1 cup raisins /sultanas
- 1 cup full-cream milk
- 1 cup chopped almonds
- 1 cup pistachios ( cut into pieces)
- 1 cup cashew nuts
Cooking time: 45 minutes.
Wash and grate the carrots. Do not grate the carrots very fine otherwise halwa will turn mushy. In a small pan, heat 1 tablespoon of ghee or clarified butter and fry the cashew nut, almonds and the pistachios. Roast till they just start browning .Remove from the ghee and keep aside. Soak the raisins in water for some time. That will make them softer.
Take a heavy bottomed and deep pan. Add the rest of the ghee into it and heat in medium flame. Add all the grated carrots. Stir fry for 10 minutes. Now pour the milk into it. Keep stirring frequently in simmer, till the carrots are done and the milk has reduced to less than half the original quantity. That will add taste and flavor into the halwa in a gradual manner. At this stage add the condensed milk.
Stir it constantly to avoid sticking the carrots in the bottom of the pan. Now add the sugar and keep stirring till its dissolved and the mixture is thicker and most of the liquid has evaporated. Keep stirring until the halwa turns a slightly deeper red in colour and no liquid is visible at the bottom of the pan.
The halwa should be soft and moist but not wet. Take the pan off the heat. Now add the powdered cardamom, raisins , roasted almonds and pistachios and mix everything well .The consistency of halwa can vary from dry and crumbly, through sticky to fudgy and thick enough . Remove from heat and arrange in a serving dish. Allow the gajar ka halwa to cool slightly and serve in bowls. Garnish roasted cashew nuts.