Carrot Halwa.... Gajar ka halwa

Carrot Halwa....... our favourite. I loved it so much that I started making it as soon I got a kitchen all by myself to handle. I could make it whenever I wanted and enjoy as much as I wanted. Soon I realised that my hubby was also in love with this dessert. Hmmmm...we make big batches and then leave it in the fridge . Whenever we want to enjoy, we would microwave one serving to make it warm

This recipe takes time as I dont use mawa to make it instead I let milk simmer for a long while to reduce to 1/4 of the quantity. The carrots are cooked all the way in milk to ensure the best flavours 

There is another quicker version of making gajar halwa. Will try sharing it soon

Serves... makes a big bowl

Serve option... Warm or Room Temperature

This is what u'll need....

Milk - 2 litres
Carrots - 1/2 kg
Sugar - 1 1/2 to 2 cups
Cardamom - 1/4 tspn
Cashews and raisins to garnish
Ghee - 1 tbspn

Here is the stir....

• Pour milk into a heavy bottom pan or a non sick pan and bring it to a boil

• Once  the milk comes to a milk reduce the flame and simmer it stirring frequently. This will avoid the milk from sticking to the bottom of the pan

• Meanwhile grate carrots using a fine grater

• Add grated carrots to the milk and stir it

• Keep cooking the carrots in simmering milk till it gets soft. This will take some time

• The milk should reduce along with the carrots to bring out the flavour of carrots

• Once the mixture has become thick and starts coming together like a big mass, add the sugar to it

• Stir everything well and cook for some more time till the sugar dissolves completely and mixture starts getting dry again

• Meanwhile heat ghee in a small pan and add cashews, raisins to it. Fry till golden 

• Add this to the halwa and turn off the flame

• Pour this into another bowl and let it come down to room temperature

• Serve your loved ones and enjoy

Note:

• Keep stirring the milk as well halwa frequently to avoid sticking it to the bottom of the pan
• Adjust sugar as per taste
• Add sugar towards the end else it will make the halwa sticky