Gajar Halwa
Indian Carrot Sweet
- 1 kg carrot
- 1/4 cup clarified butter (ghee)
- 10 cashewnuts chopped (kaju)
- 10 almonds chopped (badam)
- 3 cup milk
- 3/4 cup sugar
- 1/2 cup khoya / mawa (either make it at home use store bought)
- 1/4 teaspoon cardamom powder
- Makes 1 box
Method
Clean and peel the skin of the carrots and then grate them finely and keep aside. Traditionally Delhi Carrot is used to prepare halwa.
In a large kadai or non stick pan heat ghee, fry cashews and almonds until they turn golden brown then keep aside.
In the same kadai and ghee add grated carrots and saute well for 5 minutes or until carrots slightly change colour.
Then pour milk and give a good stir occasionally boiling it for 10 minutes.
Continue to boil until the carrots are cooked well and milk reduces.
Once the milk thickens completely add sugar mix well and cook until the sugar dissolves and thickens.
Cook until the halwa thickens and ghee releases from sides.
Then turn off the gas and add khoya, cardamom powder, fried nuts, and mix everything well making sure everything is combined completely.
Serve it chilled or warm.
Recipe By
Mohnaz BalsaraMember of ZFC
Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.
Zenobia Fulwadiwala
Mafrin