Friday, 18 January 2019

Recipe 62: Easiest Gajar Halwa Ever

One of the best things about Winter is the extensive range of vegetables and fruits you can get, and the freshness in them is absolutely unparallel to any other season of the year.


Carrot, an otherwise not so favourite vegetable of mine, becomes a special one when I cook something sweet with it or bake a cake with it.
A few days back I bought a kilo of carrots and a winter staple called Gajar Halwa was on my mind.


But the traditional method of cooking this Indian sweet dish is way more laborious than I can ever get myself to start with.


Then recalled my mom's way of making gajar halwa and I tried it.
It really is the most easiest and quickest way to cook this halwa.


Some might even ridicule and say it will not be the same as the recipe that calls for boiling carrots in milk for an hour. But I can truly assure you, that it tastes better!
The color is so much brighter and fresh looking of this recipe than the traditional one. And the time taken is like 1/4 the amount.


While, I haven't added any nuts, you can go overboard with a variety of dry fruits in this halwa and add yummy stuffs like Khoya and Condensed milk for richness.


Lets begin!

Ingredients for 4-5 Servings:

  1. 4 cups grated carrots
  2. 3/4 cup granulated sugar
  3. 1/2 cup milk
  4. 1/2 cup raisins
  5. 1/4 cup ghee
  6. 1 tsp. nutmeg powder
  7. 4-5 elaichi/cardamom

Method:

Grate carrots finely.
In a heavy bottom pan or kadhai, heat the ghee.
Add all the grated carrots.
Begin sautéing on high heat till carrots welt down to half its quantity.
Meanwhile, grind elachi to a fine powder.
Add the sugar, raisins, cardamom and nutmeg powder.
Add milk and mix well.
Continue to sauté on medium high heat till the sugar melts.
In 20-25 minutes, your Gajar Halwa is ready!








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