Season’s favourite sweet dish : Carrot / Gajar Halwa. Gajar Halwa is one dessert that is loved by all. In winters the best juicy and bright Delhi carrots are available and yes they lend an awesome flavour to the halwa. A versatile recipe that can be prepared in a number of ways. Posting my version to the same.
- 4 cups (approximately 500 grams) fresh tender juicy grated Delhi carrots
- 8 tbsp sugar ( adjust to sweetness required)
- 50 gms fresh grated khoya(mava)(I used store bought khoya)
- 1 tbsp mix of chopped almonds, pistachios
- 1 tsp cardamom powder + to sprinkle while garnishing
- 2 tbsp ghee + 1 tsp ghee to add while cooking
- Rinse the carrots, peel the skin, rinse again and grate them. I do not use the inner core/ white portion of the carrots, so that the colour of the halwa stays even. Heat ghee in a flat nonstick/ ceramic pan, add the freshly grated carrots, mix well and cover with a steam release lid and cook on low flame till soft stirring frequently. The carrots will start changing colour too. They’ll brighten up as they cook.
- Now add in the sugar and mix well and keep stirring continuously. It will dissolve and release moisture. Add a tsp of ghee and mix well. Cook till the mixture leaves the sides of the pan and till the moisture evaporates and the carrot mix thickens.
- Once soft and cooked add crumbled mava/ khoya and mix well till it blends with the cooked carrots and is fragrant. Switch off the flame immediately.
- Add cardamom powder, almonds, pistachios and mix well.
- Serve hot garnished with a sprinkle of cardamom powder and chopped almonds and pistachios.
- Use Delhi carrots for natural sweetness and fresh bright colour.
- This halwa should be cooked as soon as the carrots are grated as this halwa is steamed cooked along with the moisture content of the carrots.
- The khoya used should be fresh.
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