By HuMA

Gajar Halwa

 

Carrot dessert – in two steps

Overview

Gajar halwa is traditionally made in winter when carrots are in abundance.

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Gajar Halwa Bowl

There are two main ways of making Gajar halwa, the first method is boiling shredded carrots in milk, then cooking it down and adding khoya/mawa (dried milk solids) to it. Second method is by using ground carrots, where they are boiled in milk and then grinded or directly grinding the carrots without any milk. The texture and taste of each kind of halwa is very different. And they go from the most labor intensive to the easiest. I grew up eating the shredded halwa but that is also the most labor intensive. So today, we are going to make the easiest version. This recipe is an adaption of Aunty Shahida Baig’s recipe who cooks truly authentic Hyderabadi food.. 

Instructions

Step 1 – Grind the carrots

3 lb carrots

Clean the carrots by scraping them,  roughly chop them and then grind them in a food processor.

Step 2 – Cook Halwa

Step 2: Cook halwa

2/3 cup oil

3/4 cup sugar

1/2 cup dry whole milk

½ cup ground almonds

4 cardamon seeded

Pinch of saffron cooked in 1 tbsp milk

1/8 cup raisins (optional)

Chopped almonds for garnish (optional)

Heat the oil in a pan, add the carrots and cook for about 30 minutes until the carrots are tender and the color changes to darker orange. Add the sugar and cook for another 15 minutes.  Add the dry milk and the ground almonds, cook for few more minutes.  Then add the cardamon, saffron and raisins and cook for another few minutes. Garnish with chopped almonds.  And remember halwa is always served warm.            

ALL DONE! Happy cooking, let us know in the comments if you have any feedback or suggestions, we would love to hear from you.

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