May 20, 2009
Gajar Ka Halwa (Carrot Halwa)
Gajar ka Halwa is probably one of my favorite winter sweets. In India, especially in the north, you can see this cooking in a big kadai (wok) in a local sweet shop. If you were to ask for some, a mithaiwala would take a portion from the wok, mix it with some meva in a separate tawa, top it with some nuts and serve it piping hot. Yummy!
It's an annual ritual at home too. My mom would make a big batch of halwa and I loved eating the leftovers the next day.
Since I didn't make it during the winter this time, I had to make it soon. Here is how I made it.
Shredded carrot - 2 cups (shred it not too thin)
Milk - 1 1/2 cup (I used non fat)
Sugar - 1/2 - 3/4 cup (depending on your taste)
Cardamom powder - 1/2 tspoon
Unsalted butter/ghee - 2 tbspoons
Handful of raisins and nuts to garnish (I used walnuts)
Roast the nuts and raisins in a 1/2 tbspoon ghee and keep it aside.
Bring the milk to a boil in a heavy bottomed pan. Then add the shredded carrots and let it cook on medium heat for 5-6 and then reduce it to low. Let it cook for another 10 minutes, then add in the sugar and let it cook on low heat.
Cook till the halwa is mixed together, the milk has evaporated. Now heat the rest of the butter/ghee in a separate pan, add the halwa and cook till it starts leaving sides. Add in the cardamom powder.
Mix well and garnish with roasted nuts and raisins. Serve warm or cold.
This is going to Mithai Mela hosted by Srivalli at Cooking 4 all Seasons. Wishing you many, many delicious posts :)