This is a favourite of many people I know. My Mother-in-law was an expert in making this, loved the Gaajar Halwa she made. This is her recipe and is dedicated to her. We lost her a couple of years back.
I thank Keshav for helping me make this one and teaching me this recipe. Its his favourite. Even the presentation was his idea. 🙂
Ingredients: (Serves 4) Preparation Time: 90 mins
Red carrots – 1 kg, skin peeled and grated
Sugar – as per the sweetness you require, I used about 12 spoons
Cashews – about 8 – 10, chopped
Almonds – about 8 – 10, chopped
Raisins – about 15 – 20
Milk – 600 ml, boiled and cooled
Ghee – 10 tbsp
Heat around 2 tbsp of ghee in a deep bottom frying pan set to medium heat and fry the chopped cashews, almonds and raisins. I used a non-stick frying pan. Once slightly roasted in the ghee take them out and keep them aside.
Now heat the rest of the ghee and start frying the grated carrot. Set the heat to medium and keep frying, do not let the carrot burn or stick to the bottom. Keep frying for about 20 minutes constantly stirring.
Next add the milk and let the carrot cook in the milk. Set the heat to low. Keep stirring once in a 2-3 minutes so that there is nothing stuck to the bottom of the pan. Do not let the milk burn. Once the milk starts to evaporate then keep constantly stirring again. This process should take around 20-30 minutes.
Once the milk has disappeared completely the carrot would have cooked too. The ghee now starts to re-appear again. At this point add the required amount of sugar and mix well. Keep stirring repeatedly for about another 5 minutes, take off the flame.
Then add the dry fruits roasted in ghee and mix well.
Serve hot as is or along with a scoop of vanilla ice-cream.
- gajar ka halwa (pritikapritu.wordpress.com)
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- Carrot (gajjar) Halwa (confessionsofanindiankitchen.com)
- King of Pudding = Gajar Ka Halwa (foodiekafunda.wordpress.com)