Delightfully delicious, that’s the only way to describe Gajar ka halwa. It's made with grated carrots, milk, dried fruit and nuts, and it has a delicious light fudgey texture. Traditionally served at Indian festivals and in temples... this classic dessert is a favorite in Indian households during Diwali, Holi, Eid al-Fitr and Raksha Bandhan. Gajar ka halwa is a popular dessert ... because of its low fat content, vegetarian characteristics, ease of making, medium shelf-life and taste.
Legend has it that the Sikhs from Punjab introduced it to the house of the Mughals. The Emperors enjoyed its vibrant colour, flowery aroma, and slightly chewy texture, and it gained popularity far and wide spreading sweetness throughout the empire. Earlier this dessert required a lot of patience in its making ...but today I am sharing with you my recipe which will save a lot of your time and effort, but at the same time promising not to compromise on its taste.
Ingredients :
1 Kg Carrot ( thickly grated )
1 cup sugar
1 - 2 cups Milk Powder
1/2 cup Ghee
6-7 pods cardamom powder
1/2 cup cashews, almond, pistachios, walnut roasted in ghee
Method :
1. Trim the top and bottom of carrots and wash them thoroughly. Next peel and grate them.
2. Spread the grated carrots on a heavy bottomed kadai and steam them on medium heat for 4-5 minutes so that the water in the carrot dries. Keep aside.
3. In the same kadai heat the ghee and gently transfer the carrot to it and later the sugar... mix well and saute for 4-5 minutes more.
4. Keep stirring until water in the sugar dries.
5. Now start adding milk powder little by little and keep stirring till the milk powder is completely absorbed. Now add the cardamom powder.
6. Saute for another 2-3 minutes. Garnish with roasted nuts and serve hot.
7. If you are serving it hot ... it goes well with vanilla ice-cream.
Ingredients :
1 Kg Carrot ( thickly grated )
1 cup sugar
1 - 2 cups Milk Powder
1/2 cup Ghee
6-7 pods cardamom powder
1/2 cup cashews, almond, pistachios, walnut roasted in ghee
Method :
1. Trim the top and bottom of carrots and wash them thoroughly. Next peel and grate them.
2. Spread the grated carrots on a heavy bottomed kadai and steam them on medium heat for 4-5 minutes so that the water in the carrot dries. Keep aside.
3. In the same kadai heat the ghee and gently transfer the carrot to it and later the sugar... mix well and saute for 4-5 minutes more.
4. Keep stirring until water in the sugar dries.
5. Now start adding milk powder little by little and keep stirring till the milk powder is completely absorbed. Now add the cardamom powder.
6. Saute for another 2-3 minutes. Garnish with roasted nuts and serve hot.
7. If you are serving it hot ... it goes well with vanilla ice-cream.
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