recipe
Winter is here, and so are carrots! What better way to enjoy this chilly season than fresh gajar ka halwa? Here’s a quick, fuss-free version made with a clever shortcut - no grating needed, just the goodness of pure desi ghee. Bon appétit!
INGREDIENTS
Milk 1 litre
Carrots (peeled slices) 1 & ½ kg
Sugar 1 cup or to taste
Cardamom seeds (crushed) ½ tbs
Desi ghee 1 cup
Cashew nuts ½ cup
Almonds ½ cup
Pistachios ½ cup
Khoya/Mawa 150g
Chandi warq (Edible silver leaves)
DIRECTIONS
IIn a wok, add milk and bring it to boil.
Add the carrots, mix well and cook on medium flame for 2–3 minutes. Cover and cook on low flame until the carrots are tender (about 20–25 minutes). Cook until the milk is reduced to 1 cup, then mash well using a masher.
Add sugar, cardamom seeds, mix well and cook on low flame for 10-15 minutes.
In a frying pan, add desi ghee and let it melt.
Add cashew nuts, almonds, pistachios, mix well and fry until light golden (1-2 minutes).
In the gajar ka halwa, add fried nuts, mix well and cook on medium flame until the ghee separates (20–25 minutes), stirring continuously.
Turn off the flame, add khoya/mawa, and mix well. (Yields: 1600g)
Garnish with edible silver leaves, khoya/mawa and fried nuts, then serve!
Recipe by Seema Hanif Courtesy: Food Fusion
