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Tuesday, March 16, 2010

Gajar Ka Halwa (Carrot Halwa)


A hectic Friday morning…nothing uncommon or unusual about it. Kids demanding for their pick à la carte. Biryani is still in the cards, so what would be the dessert of the day? Went for my usual Friday grocery purchase and saw these long red North Indian carrots and voilà……Gajar Ka Halwa quickly shot into my nerves! GKH is a classic Indian carrot pudding and one of the simplest too. These juicy red carrots are sweeter than the orange ones and grow during the cooler climates;hence, are available only between Dec-Mar. So just the right time to prepare them. So first it was Besan Sooji ka Halwa and now carrot halwa….there’s a lot more on my chart, few yet to be explored! Supply is equal to demand. With an increasing demand for sweet dish from my better half and little ones, this enterprise shalt continue! InshaAllah!

Thou shalt need …

Red Carrots- 4 cups (grated)
Fresh Milk – 2 cups
Condensed milk – ½ tin
Sugar- 1 cup
Ghee- 3 tsp
Almonds, Cashew, Raisins- few of each.
Cardamom powder- 1 pinch

This is how I prepare it:

Heat ghee in a large, heavy-bottomed, wide pan**. Slightly fry the cashew, almonds and raisins. Once the raisins puff up, add the carrots. (Do not grate the carrots very fine, as they may turn out to be mushy. Use the hand-held grater with bigger holes.) Stir for 2 mins until you notice a change in colour in the carrots. Its time to add the milk now. In roughly around 20mins all the milk will be absorbed. Add the sugar after the carrots are fully cooked. Keep stirring on low flame until the ghee separates. Now add the condensed milk. (I prefer condensed milk as khoya isn’t easily available at all stores). Lastly add cardamom pdr and keep stirring until the halwa turns slightly deep red in colour and is soft and moist but not wet.

Serving tips- place cold halwa in a crystal serving dish and top it with a scoop of vanilla ice-cream. Mmmm…that’s my favorite! Else, simply have it when it’s still warm-garnished with pistachio.


**A wide sized pan is mandatory, so as to speedup the evaporation time of the milk, thus ensuring that the carrots aren’t overcooked.

2 comments:

Lubna Shanawaz said... Reply to comment

Wow!Aleematha..cngrats on the new venture..I would be one faithful follower for sure..had allways craved for ur kozhikode cbicken stew ever snc I had it from ur pans eons ago!! So do blog about it too!! :)
As for GKH recipe,sounds good to me esp the addition of condensed mil is something relatively new as I usually add home made khoya.n the vanilla ice cream combo is simbbbbbly 'wicked' !!
The pic sure looks tempting!

Pasted chkn..nice name ..let me go read that now!

N Afrah MashaAllah..ur efforts r really commendable!keep up d gud work!

MARIA ZIYA said... Reply to comment

AMAZING!!!!!

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Looking forward to some valuable comments!