So today I am sharing with you Gajar Ka Halwa (Carrot Halwa), my all time favourite dessert. Just to add, when my husband had gone to Calcutta on a business trip and asked me what would I like from there, first thing that I asked him is if red coloured carrots were available. Thankfully, they were and here I am posting the recipe of Red carrot Halwa for which I waited till winter season.
1 kg Carrot (red)
1 ltr Milk
2 tbsp Ghee
300 gms Sugar / according to your taste
1 tsp Cardamom powder
1/2 cup Cashews pista and raisins
Saffron dipped in 2 tsp warm milk (optional)
Wash, peel and grate the carrots (I use manual grater). In a thick-bottomed vessel, add ghee. Roast the cashews and raisins and keep aside.
In another heavy-bottomed pan boil milk and reduce heat to medium. Stir continiously till the milk reduces to half. Now in that ghee pan, add grated carrots and keep stirring till it gets half cooked. By this time carrots will change it's color slightly. Add milk now and keep stirring occasionally on medium flame till milk is absorbed totally. Add sugar and stir till the ghee leaves the side of the pan. Just before removing it from the flame, add cardamom powder and mix well.
Serve hot with the roasted cashew, raisins and some pista.
User Comments & Tips:
- Adjust the sugar according to your taste.
- This halwa can be stored upto 15-20 days in refrigerator.
The shape has been created with the help of fish shaped die cast