I am a complete desert person and enjoy almost everything
which is sweet, creamy and gooey. In India gajar
ka halwa or carrot halwa is enjoyed all across the geography, its
predominantly a north Indian sweet dish. I have had many kinds of adaptations
of Gajar ka halwa in North India, East and now in South India. But this one
here is my rendition - Carrot Halwa made easy (and yes yummy too).
If you are a beginner, don’t worry this is the easiest
version of making a lip smacking halwa and you cannot get wrong here. And those
who don’t like liquid milk – like me – be happy, because this one doesn’t have
any liquid milk! So try it.
All that you need
1.
Red Delhi Carrot – 7 to 8 nos
2.
Khova / dried whole milk solid – 200 gms
3.
Sugar – ½ cup
4.
Ghee/ clarified butter – 1 big table spoon
5.
Cashew & Rasin
6.
Cardamom – 2 crushed
7.
Cinamon – ½ inch
8.
Bay leaf – 1 small
All that you need
Peel and wash the carrots and finely grate them.
In a wok heat ghee/ clarified butter and add crushed
cardamom, cinnamon and bay leaf.
Add the grated carrot and sauté in ghee. Keep frying in
simmer till water evaporates.
Add sugar at this stage and keep stirring. When you add
sugar to carrot it more fluid will be released, fry till the point all water
has evaporated and the carrot has become dark and little sticky.
Add khova/ dried milk solids and mix with carrot. Keep stirring.
Add cashew and raisin.
If you want to give a creamier texture you can add a table
spoon on condensed milk. I have not used it in this recipe.
And whoa you are good to go…
Tiny Tip:
If you are adding condensed milk don’t keep cooking for long
or on high flame after adding it, you don’t want the fat to separate.
Now try it and let me know how it was...
Happy Cooking!!
