Thursday, 13 February 2014

Gajar ka Halwa ( Carrot Halwa)

It's that time of the year when in most Indian households one dessert is very fondly prepared and relished by the entire family, Gajar ka Halwa). While carrots are available throughout the year, the special long red carrots are available only during winters in India. Being an Indian and hosting a food blog, this recipe entry for Gajar ka Halwa is almost imperative. Especially, when the halwa turned out so delicious and yummy. Even my husband, who does not quite like sweets, took a second helping! So here is a sure shot winner recipe for Carrot Halwa and one which does not require you to be standing for hours.

800 gms long red carrots 
200 gms mawa/khoya
1 tbsp ghee
1/2 cup sugar (adjust as per your taste)
1/2 cup chopped dry fruits
2 pieces of cardamom
1 bay leaf

Wash and peel the carrots and pat them dry. Grate the carrots and keep aside.
In a pressure cooker, heat the ghee. Add the cardamom and bay leaf. Now add the grated carrot and sugar and mix well. Close the lid and pressure cook without any water for 2-3 whistles. Remove from heat and let it cool.
In another pan, pour the boiled carrot mixture from the cooker and stir on medium flame. It will have some water from the carrots and sugar. Dry up the water while stirring continuously on medium to high flame for 5-10 minutes. Now add the grated or mashed khoya and stir. Mix well so that the khoya melts and no crumbs are left. Check for the sweetness and continue stirring until no liquid is left. However, do not make it too dry as khoya tends to solidify again on cooling. Enjoy your gajar ka halwa hot, at room temperature, or chilled.

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