GAJAR KA HALWA / CARROT HALWA - Celebrating Deepavali and my 3rd Blog Birthday!

Happy Deepavali to all my readers and their families !!

You must now be celebrating Deepavali with crackers aloud, in the best new attires for the day surrounded by sweets and snacks. Perhaps too busy to read any blogs today !!

But when you do, the ever loved Carrot Halwa is served to you here, blog-ly.

I am delighted to share this recipe, especially today, being the 3rd anniversary of my blog.

A dessert that needs no introduction - Carrot Halwa thy name. Carrot Halwa/ Gajar ka Halwa is a well recognized Indian dessert even among people of non Indian origin. I have noticed Gajar ka Halwa finding a place in almost all Indian restaurant's menu be it in India or in Indian restaurants located overseas.

The recipe is said to have originated from Punjab. During winter, freshly harvested carrots are used to cook this delectable dish and mostly served warm, garnished with nuts of choice. Perfect option for a lunch or dinner dessert menu. 

Preparation Time: 15 min
Cooking Time: 20 min
Serves: 4
Recipe Category: Sweet/ Dessert
Cuisine: Indian
Source: MIL

INGREDIENTS

• 4 cups grated carrot
• 2 cups coarse granulated sugar
• 3 cups whole milk
• 3- 4 pinches of cardamom powder
• 3 tbsp ghee
• Fistful of chopped cashew nuts/ pistachios or both  

METHOD

• In a kadai, heat 1 tbsp of ghee and fry only the cashew nuts and set aside.
• In the same pan add 1 tbsp of ghee again and saute the  grated carrot until there is no more raw smell of  the carrot.
• Add milk and cook until the carrots soften.
• Add sugar and keep stirring on medium flame until milk evaporates and the sugar dissolves and mixes well. 
• At one point, the mixture thickens and becomes glossy and when you drop a little on a plate, it should fall off easily like  a dollop of ghee. 
• At this stage, add the remaining 1 tbsp ghee, cardamom powder, roasted cashews and pistachios. Mix well. 
• Turn off the heat and remove from the hot burner. 
• Serve warm.

NOTES

• Halwa stays well at room temperature for 2 days. You can transfer it to the refrigerator later.
• Once you turn off the heat, ensure to remove the pan from the hot burner as it continues to cook and harden the halwa.