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Sunday, December 10, 2017

Carrots Obsessed Dessert/ Gajjar Halwa

Did I tell you all winter is my favorite season? The richness in food all wallow in cream, ghee and butter multiplying the cravings for the fondness of sugar, spice and ice! I love to dipper in ice creams, wee thimbleful of fresh soda's to enjoy this weather fullest. Where soups become the inevitable part to gorge on, sweets expanse the strong tradition in winters. That said, ghee or clarified butter is put in amply in utmost every recipe, in my family, because of its highly active gifted benefits in winter. 

I still dream of mama's special homemade fresh delicacies all dolled up in ghee, In India, big bowls of gajjar halwa (carrot halwa) is prominent particularly in winter, made from crisp and juicy red ruby carrots, they are distinct from the orange ones, they are soft and sweet and an almost fresh ones. Wait! You don't believe that this dessert is made with carrots, carrots and only carrots! And because it is made with such wholesome ingredients like milk, ghee and carrots! it's very filling.

Not only carrots are known for beautifying skin and maximizing inside benefits but also it is a super welcoming and highly satisfying dessert of all times. Serve it chilled or simply warm with a tinge of cream to intensify its taste, simply delicious! The secret to the best irresistible carrot halwa is to make them from the scratch with my easy homemade recipe. Topped with a generous amount of khoya (milky bar) and dry fruit flakes. YUM! What to serve with gajjar halwa is completely up to you, my favorite is pav bhaji or biryani or simply with cream on the side.

Using milk with khoya (milky bar) is a game changer, the halwa comes out creamy and since you're using is only ghee and milk products, the salubrity brownie points are amazing. So after testing this out many times to get it JUST RIGHT, I'm thrilled to share this recipe, I tested it with and without khoya and they were equally delicious. I always wanted to try this and I hope even you enjoy my healthy approach to making dessert. I have used the natural mama's version using khoya and ghee in making this dessert, I topped it with little cream but that's completely optional, Everyone in my house enjoyed this!

Carrots Obsessed Dessert/ Gajjar Halwa

Preparation Time: 40 minutes
Cooking Time: 60 minutes, The longer you allow it to simmer the yummiest output you'll get!
Total Time: 1 hour, 40 minutes
Serves: Depends on your DESSERT fancies!

3-4 cups of peeled and grated succulent carrots
4 cups of full fat milk
4 tablespoons of ghee (clarified butter)
8-10 tablespoons of sugar, you can increase its quantity as per your likings
1 cup finely chopped dry fruits (I prefer mainly almond flakes and cashew nuts)
A pinch of saffron
1/2 cup grated khoya
5-6 green cardamom, finely powdered

  • In a non-stick pan, mingle 4 cups of milk with 4 cups of grated carrot, allow the mixture to boil on a low medium flame.
  • Once the mixture comes to the simmering state, keep stirring on a low flame when needed sporadically.
  • You will see that the shredded carrots are cooked through and the milk has reduced its quantity to quite an extent.
  • When the milk is reduced to its half, quickly add 2 tablespoons of khoya, clarified butter, sugar and fragrantful powder of green cardamom. Stir the mixture and cook gently in a low flame. Always stir in between so that the halwa does not stick to the bottom.
  • As all the milk thickens and evaporates, add saffron, good amount of dry fruits flakes and khoya. Serve this nutritive dessert warm or chilled, you will fall in love with it anyways!

Some tips to make a perfect Carrot Halwa:
  1. I suggest you to use a heavy base thick bottom pan or non stick pan to make the halwa.
  2. If you do not have khoya handy with you, simply mix 1 cup whole milk powder along with 1 tablespoon ghee (clarified butter) and 1-2 tablespoons water to get a dough like texture.
  3. Halwa is simmered and stirred occasionally, in order to avoid the chance of getting it burnt or glued to the bottom of the cooking pan.

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