Gajar ka halwa
Gajar ka halwa gajar ka halwa Gajar ka halwa Gajar ka halwa Gajar ka halwa
Gajar ka halwa gajar ka halwa Gajar ka halwa Gajar ka halwa Gajar ka halwa
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| Gajar ka halwa |
I would compare preparing gajar ka halwa to making tea in India….everyone has their own ways of making tea…some boil it for five minutes, some just brew it for five minutes, some use half part water and half part milk,, some use just one teaspoon milk for a big mug of tea …etc etc...and every way tastes great….
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| Gajar ka halwa |
What prompted me to put this recipe on the blog is that many kind friends have complimented me generously for my Gajar ka halwa. Infact a friend of mine was so sweet to even compare my Gajar halwa with her mother’s preparation.Wow !!! that is the ultimate compliment I could get.
Well this recipe needs to be shared so that incase you are a little unsatisfied with your preparation you could try this one, may be you would prefer this method of preparing the “Gajar ka halwa”
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| Gajar ka halwa |
We begin by grating one and half kilos of red carrots. Now I must insist that it should not be fine grating, rather coarse or thick shreds. I prefer the food processor do to it for me….though as children I remember helping our mother in taking turns in grating kilos and kilos of carrots.
We will make a reasonable amount , so one and a half kilos is the maximum that we will handle for this one time. You could take half a kilo for the first time and adjust the rest of the things accordingly.
Pile up the grated carrots in a “heavy bottomed” preferably aluminium kadai. I am an expert in handling huge amounts in a smaller kadai, but I would suggest that take a bigger kadai so that your carrot and milk fills up ¾ th of the kadai.
Pour one and half litres of thick milk / full cream milk / full fat milk. Keep the flame on high and keep stirring till the milk starts boiling.
Now begins the difficult part ( the manually grating of the carrots was the easiest , trust me). You have to keep stirring the carrot milk mixture for half an hour to forty five minutes, alternating to low and high flame till all the milk dries up. Yes , you have to keep stirring the carrot- milk mixture till the one and half litres of milk reduces to ….see in the picture….
Add one can of 400ml of condensed milk , stir a little and follow with sugar. Now I must add here that for this quantity I have put 500 grams of sugar but even 300 grams is fine.I have a very sweet tooth and I believe that when you are eating something sweet then why go easy on the sugar….so maybe you could go in between and add 400 grams…its entirely upto you.
Now don’t panic if the quantity is back to where you started an hour ago….I mean some people are like I just dried this stuff to half and now its back …stay cool….the sugar and condensed milk will dry up in no time and you will have this dense mixture.
Add one fourth cup of desi ghee and on medium flame stir, toss and roast the halwa. The right word for this action is “Bhoono” in Hindi….and well you just have to do it for atleast ten minutes.Its tiring but trust me this bit is as important to get that caramalised and delicious taste. Add three fourth teaspoon of green cardamon powder. Toss the mixture.
The "Gajar ka halwa "is ready. You could garnish the Gajar ka Halwa with chopped nuts, but I prefer it plain.
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| Gajar ka halwa |
lets make a list of the ingredients once again
1. 1.5 kilo grated carrots
2. 1.5 litres full fat milk
3. 500 grams sugar
4. 400 ml condensed milk
5. 3/4 th teaspoon green cardamon powder
6. 1/4 th cup pure ghee
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