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Gajar ka Halwa


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!!

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