CARROT HALWA RECIPE: GAJAR HALWA RECIPE: HOW TO MAKE CARROT HALWA:

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TIPS FOR MAKING BEST CARROT HALWA

  1. To make gajar halwa, it is important to buy tender and juicy carrots so that they are easy to grate. some arm work is needed to make this halwa as you have to first grate the carrots and then slow cook them in stove top and keep on stirring them on regular intervals.
  2. You can grate the carrots manually or in a food processor. obviously, the food processor makes grating the carrots easier.
  3. I suggest using a heavy iron kadai to make the halwa. the carrot halwa is simmered and simmered and stirred often. so that it should not get burnt, a really good kadai makes the job easier. you can also use a non-stick kadai or a thick bottomed pan.

Steps:

1. first rinse, peel 650 grams carrots (8 to 9 medium-sized tender juicy carrots or 6 to 7 long carrots).

2. then grate the carrots either with a hand-held grater or in a food processor. you will need about 4 to 4.5 cups grated carrots.

3. in a heavy kadai, add all of the grated carrots.

4. pour 4 cups full-fat milk. switch on the burner.

5. mix the grated carrots and milk together.

6. cook this mixture on a low to medium flame. after some minutes, the milk will begin to froth first and then start reducing slowly and slowly.

7. keep on stirring this halwa mixture often. keep scraping the sides of the kadai to remove the evaporated milk solids. add the milk solids to the cooking mixture. simmer carrots in milk and stir also at intervals, so that the milk does not stick to the bottom of the pan.

8. cook the carrot+milk mixture till milk is reduced by 75%.

9. then add 4 tablespoons ghee (clarified butter). do note that some milk will be there when you add the ghee.

10. mix very well.

11. next add 10 to 12 tablespoons sugar or as required.

12. add cardamom powder – 5 to 6 green cardamom or choti elachi, powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder.

13. mix very well.

14. continue to simmer on a low flame. do stir often.

15. simmer till the carrot halwa mixture starts to thicken and reduces more. stir at intervals.

16. when the carrot halwa has reduced much and you see a little milk – like that of a pudding consistency. then add nuts and dry fruits. you can add your choice of nuts and dry fruits. i have added 12 cashews, 12 almonds and 2 tablespoons golden raisins. chop the nuts before you add. raisins can be kept whole. if using saffron, then you can add at this step.

serve gajar ka halwa hot or warm. refrigerate the leftovers and while serving you can warm carrot halwa. garnish with some chopped dry fruits while serving.

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