Gajar Ka Halwa
There are some dishes that take you right back to your childhood. As winters roll around and red carrots come in season, homemade gajar ka halwa is a must. Preparing it strictly following my mother's recipe is non-negotiable. Trust me as the kids will quickly bring to my notice that's not how grandma makes it, if I've played around with the recipe. Try my mother’s simple no ghee recipe for gajar ka halwa and tell me what you think?
MAKES: 1 bowl
INGREDIENTS
1kg red carrots
2kg fresh half fat milk (can be substituted with full fat milk for richer taste)
100g light brown sugar
1/2 tsp cardamom powder
15 almonds (soaked in hot water, peeled and slivered)
15 pistachios (soaked in hot water, peeled and slivered)
Pinch of powdered saffron or saffron threads soaked in 1 tsp of milk
Lots of love
Method
Roast silvered almonds and pistachios in a preheated oven at 180°C for 5-7 minutes till dry and crisp. Keep aside.
Wash carrots well, cut the tops of it and peel the outer skin. Wash again and grate with a hand held medium grater.
Boil milk in a large thick non-stick wok. Keep stirring with a wooden spoon so it doesn’t stick at the bottom. Once the milk comes to a boil, simmer the heat and continue to let the milk boil and thicken till it reduces to half the quantity. Make sure to keep stirring regularly.
Once the milk is reduced to half and thickens, add in the grated carrots. Keep cooking till all the milk becomes solid and has been absorbed by the carrots. Keep stirring regularly with a wooden spoon till all moisture evaporates.
Add sugar, cardamom and saffron.
Cook on high flames, stirring continuously till all sugar dissolves and is absorbed by the halwa. Cook till all moisture is evaporated and it starts leaving all sides of the wok.
Serve hot by serving with roasted almonds and pistachios on top. Store in an air tight container in the fridge for 4-5 days.
Helpful Tips
The quantity of sugar will vary according to the sweetness of the carrots.