|Gaajar Ka Halwa|
Gaajar ka halwa has been my favourite since I was a child. To be honest, I never liked carrots in any other form though .... but this dessert was something that thrilled my taste buds every time I had it :)
Back in the days, I remember my mother used to make this dessert using red carrots that were only available during winters. She made it out of grated carrots giving it a rich taste by adding khoya (dried milk), almond paste, cardamom powder and cloves and it used to taste amazing in it's granular form !
I normally follow another recipe which my husband prefers a lot ! In it, I make a puree of the carrots into a soft and pillowy texture , very fine paste. He loves to stick it to the palate and roll the halwa with his tongue making sure the whole mouth and the taste-buds take pleasure of it :D
|Gaajar ka halwa garnished with sliced almonds|
1 kg carrots - peeled, washed, pressure cooked or boiled and pureed
2 cups sugar or according to your taste how much sweet you want
10-12 almonds ground to a fine powder
1 cup milk (made with 4 tsp of milk powder and water) I use Nido milk powder
2 whole cardamoms
3 tbsp desi ghee (unsalted butter)
Peeled and sliced almonds for garnishing
First of all in a deep bottomed non stick pan on medium heat cook the pureed carrots until all the water is dried off. It may take about an hour for the water to dry out. Occasional stirring is very important.
After the water has dried off, add milk and powdered almonds and cook for at least one more hour or until the milk has completely dried out ... I normally cook for about 2 hours on medium heat.
Now add the sugar and mix well. Cook until the sugar has completely dissolved. Reduce the heat to low.
Heat the ghee in a separate small pan and add the cardamoms to it. Add this ghee and cardamoms to the halwa and let it simmer for at least 5 more minutes.
Decorate the halwa in a nice dish and garnish it with the sliced almonds, a great way to jazz up any dessert :)