Carrot Halwa: Carrot Halwa or Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.
It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr and Raksha Bandhan. The Gajar Ka Halwa is served hot during the winter.
Ingredients (serves 4):
- 2 cups shredded carrots
- 2 cups milk
- 3 tbsp unsalted butter
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- 6 chopped roasted cashew nuts, to garnish
- Roast the cashew nuts.
- Set the roasted cashew nuts aside for the garnish.
- Boil the milk on medium-high heat in a non-stick pan, till the milk is reduced by half.
- Stir often to ensure the milk does not burn in the bottom of the pan.
- Set aside.
- Melt the butter in a frying pan on medium heat.
- Add the shredded carrots.
- Stir-fry for about seven to eight minutes.
- Carrots should be tender and slightly changed in color.
- Add in the milk.
- Cook the carrot until the milk dries, takes about eight to ten minutes.
- Add in the sugar and cardamom powder.
- Stir-fry for another three to four minutes or until the carrot halwa starts to leave the side of frying pan.
- Garnish the carrot halwa with cashew nuts.
- Serve hot or at room temperature.
- Carrot Halwa can be refrigerated for up to one week. To serve, warm it in a microwave.
- Cook the carrot halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick.After the halwa cools, cut in squares. Garnish with cashew nuts or almonds slivers.
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