I am sure there will be hardly any north Indian household where Gajar ka Halwa is not relished. The real magic begins when the richness of condense milk and dry fruits gets assimilated evenly with sweet Indian red carrots. I made Gajar ka halwa yesterday for my very good friend because it was her last working day at work and from her expressions I could see that she enjoyed every bite of it.
- Grated Indian red carrots 2 cups
- Milk 1 cup
- Sugar 4 table spoon
- Ghee or clarified butter 1 table spoon
- Cardamom powder 1 tea spoon
- A handful of cashew and raisins
First wash the carrots and peel their skin.
Grate the carrots and keep aside.
In a pan or wok, heat ghee.
Add the grated carrots.
Saute the carrots in the wok till they leave the moisture.
Now add one cup of milk and sugar.
Reduce the mixture till it is dry and your halwa is ready.
Garnish the halwa with cardamom powder, cashew and raisins.
Tip: You can use the food processor to grate the carrots to save your time.
Gajar halwa best tastes when it is served with one scoop of vanila icecream.
The best thing about festivals is they make the whole atmosphere around so lively and energetic that you get drowned in that feeling. It is the Christmas week and I wanted to treat myself with some dessert, mostly a cake! But since me yet to hone my baking skills, I decided to prepare something offbeat. As it is winter season, I thought of making something out of red carrots other than usual Gajar Halwa (Carrot Halwa). So let’s begin with the recipe of making Carrot Burfi.
- Carrots 300 gms
- Milk 200 ml
- Sugar 5-6 table spoons
- Clarified butter or ghee half tea spoon
- Cardamom powder ½ tea spoon
- Rose essence or rose water a few drops
- Almonds 6 nos
First wash the carrots and peel off their skin. Grate them and keep them aside.
In a wok, put milk, add sugar, and let it boil for 5 mins and then add grated carrots.
Now you really have to try your patience as you have to stir this mixture till it becomes dry but yet moist. Ensure that the mixture doesn’t stick to the bottom.
Once the milk evaporates and you see that the carrots are cooked properly, switch off the gas. Now put cardamom powder and rose essence for flavor.
Now grease a plate or tray with ghee or clarified butter and spread the carrot mixture evenly on it.
Let everything cool down on room temperature and then put the tray or plate in which you have spread the carrot mixture into the fridge to set.
After an hour or so, take the tray out and make the square cuts in the carrot mixture to give it a burfi like shape ( To be very frank I didn’t even have enough patience to do that. Everything was looking so mouthwatering!). Now stick the almonds on top of each burfi to embellish these small pieces of heaven.
Ah! while cooking my house was filled with the wonderful aroma of cardamom and rose and when I ate these burfis bite by bite they kept on reminding me how awesome they taste.