We were trekking in Savan Durga near Bangalore. On our way back we saw this beautiful farmer’s market. I couldn’t stop myself from clicking some photos even though tired to death. (Just was telling my fellow trekkers that I can not even get down from the car, as my legs gave up 🙂
Well, back to business, so these beautiful proud farmers selling their produces and we did buy loads of vegetables.
I, have to leave to Mumbai and couldn’t cook much from these fresh vegetables in Bangalore. But these carrots and radishes keep calling me. Now when red carrots are in season, I decided to make the famous Indian Gajar Ka Halwa.
This recipe is generations old and it almost is a must in this season, when we get the red soft (relatively) carrots. Made this halwa for the new years eve. This is a charming, colourful, last but not least one of the tastiest desserts, which can be put together pretty quickly.
Happy and healthy 2013 for all of you.
Carrot halwa / Gajar Ka Halwa
Serves 6-8 people, medium portion.
- 8 – 10 carrots, grated
- 150 gms granulated white sugar (adjust as per the taste)
- 4 table spoons of ghee or clarified butter (more for tastier version) + 1 table spoon more for shallow fry
- 200 ml of full cream milk
- pinch of salt
- 2 table spoons of cashews and raisins (optional)
- pinch of ground cardamom or elachi (3-4 cardamom pods to be grounded)
Heat a heavy bottomed wok and put in the grated carrot. Carrots release water as it is getting cooked. Let it cook for 4-5 minutes in medium flame. Keep stirring occasionally. Add the milk and cook it for 15 minutes until the carrots absorb the liquid. Stir in between to avoid scorching. Stir in the salt and sugar and cook in low heat for 8-10 minutes. Add ghee and continue cooking for 2 more minutes. (Until all the liquid is absorbed by the grated carrots). Stir in the ground cardamom.
In a separate wok shallow fry the cashews untill the cashews turn golden brown.
Garnish the halwa with cashews and raisins
Serve it hot or you can chill it and serve it along with a scoop of ice cream.
This will keep for 2-3 days at room temperature and can be refrigerated for 2 weeks.