Gajar Ka Halwa

Carrot Halwa

Gajar Ka Halwa does not need a introduction, because in my experience een peple who dont know how to make it still do enjoy eating it, may it be hot along with a scoop of ice cream or just all by itself. Just like a payasam is synonymous with a south indian kitchen, gajar ka halwa screams north indian kitchen. And what a wonderful scream it is because its so tasty and delightful that I have never come across someone who doesnt like it till date. In India its very natural to use vegetables for desserts but the gajar ka halwa does top the list may it be at a restaurant menu or a wedding. I hope you enjoy making it and eating it this holi, right before summer arrives and the sweet carrots dissapear from the market.

Ingredients

carrots 8-10 grated

milk 1/2 cup

sugar 1/2 cup

ghee 4 tablespoon (I used 1/2 of the 1/4 cup)

elaichi powder 3 teaspoon

khoya 100 gms

almonds about 15 soaked and sliced

pista 4 tablespoon soaked and sliced

raisins 2-3 tablespoon

Method

Wash, peel, and grate the carrots and keep aside. Soak the almonds and pistas in hot water for about 45 minutes and peel them and slice and keep aside.

In a kadai pour in the milk along with the grated carrot and keep on medium flame and let it simmer until the carrots moisture is left. Let the carrots simmer well and once its cooked increase the heat and let it dry up it should take upto 10-12 minutes for the carrot to cook. Once dried up make a well in between the carrots and pour in the ghee and add in the raisins and let them fry in the ghee for a minute. Now let the carrots get fried for a 5-7 minutes in the ghee, once its fried add in the sugar and cook nicely scraping the bottom of the kadai on medium flame so the sugar doesn't burn. 

Once sugar dissolves and starts to dry add in the almonds and pistas and fry for about 2 more minutes, then add in the khoya and mix well and fry for another 5-7 minutes. Once fried well it should roll into a big ball take off the heat and add the elaichi powder and serve hot or at room temprature.