Winter means carrots (called Gajar in Hindi) abound and this means that we can make lots of Gajar ka Halwa or Carrot Halwa.
A perennial crowd pleaser, Gajar Halwa is quite the “must have” as a dessert in buffets at many an Indian wedding. It is quite easy to make (except the grating-the-carrots part) and quite easy to eat as well. You can eat this halwa hot or cold, just a spoonful at a time or then one bowl at a time…. 🙂
You can eat Carrot Halwa by itself or then create Fusion Delight, a dessert thought of by my friend Hetal Malde.
Gajar ka Halwa (Carrot Halwa)
- Kg Delhi Gajar or Carrots - 1
- Cup Sugar - 3/4 to 1
- Cups Milk - 1.5
- Mava/Khoya - 50 gms optional
- tbsp Ghee - 1
- Cashews - 8 to 10
- Green Cardamom - 3 or 4
- Wash, peel and grate the carrots.
- Split the cashews.
- Crush the cardamom seeds to a rough powder.
- Using your fingers, crush the mava/khoya into a rough powder.
- In a heavy-bottomed vessel, over medium heat, melt the ghee.
- Add the broken cashew nuts and sauté for 1 minute.
- Add the grated carrots and sauté for 5 minutes.
- Add the milk and mix well.
- Over medium heat, cook till the carrot turns soft and tender.
- When the milk has been nearly completely absorbed, add the mava, sugar, and crushed cardamom seeds.
- Mix well.
- Cook till the sugar is melted and the milk is completely absorbed.
- Serve warm or chilled. 🙂