Gajar halwa

For long I had not made gajar halwa and decided to make it for the occasion of Diwali. Actually, this rich and tasty dessert is made (or bought) in almost every household of northern India during the festive occasions. Therefore, it was a perfect time to prepare it last Friday. The dish (like most of Indian desserts) is very time taking but really worth all the effort and time. The carrots, slowly cooked in milk and rich with nuts and raisins, brings out an excellent taste and texture to entice the taste buds. To it the ghee and cardamom add a subtle but rich flavor. The recipe has two distinct steps and in many cases the recipe is followed in a reverse order than given here. My mother had tried both the versions and this recipe brings the best and real taste. And I follow her recipe which makes the perfect gajar halwa every time.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

INGREDIENTS:

(Makes 10-12 portions or more depending on serving size)

1kg orange carrots

2lt milk (full cream)

3-4tbsp sugar

5-6 green cardamom

2 bay leaves

150g ghee (clarified butter)

3/4 cup chopped nuts (almonds, cashews)

1/2cup raisins

METHOD:

1. Clean the carrots and coarsely grate.

2. In a large pot start heating the milk and add the grated carrots. Also add the cardamoms and bay leaves.

3. Boil it on high-medium temperature stirring occasionally, till the milk reduces and the whole mixture is almost solid.

4. Remove from heat and set aside.

5. In a large wok, heat the ghee.

6. When the nice aroma of the ghee comes (much before reaching smoking temperature), add carefully the carrot milk mixture to it and mix well.

7. Add also the sugar, nuts and raisins.

8. Cook until it is solid and everything is mixed well.

9. Serve cold garnished with nuts, raisins.

NOTE:

Rinse the pot with cold water (do not dry) before pouring the milk. This prevents burning at the bottom to some extent.

Use a really large pot while boiling the milk carrot to prevent any spill over and this will also allow you to use high heat.

When the mixture is almost semi solid, it can splatter a bit.

As the milk reduces take care so that the bottom does not burn.

Unsalted butter can be used in case you do not get ghee or clarified butter.

 Also you can decrease the amount of ghee or use low fat milk for health reasons.

You can vary amount of raisins and nuts according to choice.

I personally do not like too cold desserts from fridge, to me it tastes less full, and hence I bring it to almost room temperature always.