Saturday, November 14, 2015
Gajar ka Halwa - Indian Carrot Pudding
Talk of an Indian Dessert, something that pops in our mind is Gajar Ka Halwa. This is such a wonderful sweet , irrespective of diversity in Indian Culture ,it is quite popular and commonly prepared in every household all over on festivals. I chose to prepare this dessert for this Diwali .
This sweet could be prepared in a variety of ways - the traditional way of cooking for long hours , Microwave Method ,With Condensed Milk , Pressure cook method and so on.
I present to you more or less a traditional way of preparing this Indian Carrot Pudding from my Diwali feast.
INGREDIENTS
For Garnishing
Handful of Cashewnuts
Handful of Almonds
Ghee for roasting.
DIRECTION
Preparation :
Wash , dry & peel Carrots & grate them on from the bigger side of the grater.
Soak Almonds in Hot water for nearly 2 hours and peel them.
Chop Almonds & Cashewnuts length wise ,fry them in ghee and keep it aside.
Method:
In a thick bottom non stick pan , add Grated carrot and Milk together and allow it to cook on low flame for nearly about 40-45 min with gentle stiring occasionally.
Once the milk begins to condense , add the double cream & sugar .
Allow it cook till the sugar has dissolved and all the milk, cream has been absorbed.Make sure to stir in between.
Add 4-5 tblspn of ghee & crushed cardamon (elachi) and stir for 2-3 minutes.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with roasted almonds( Badam) & Cashewnuts.
Gajar ka halwa tastes good when served warm or cold. Many people love this delicacy with a scoop of Vanilla Icre cream.
This recipe should serve approximately 12 for dessert.
KITCHEN NOTES:
My mother would wait and buy the Red carrots for preparing this delicacy. Color of the halwa is just worth the wait.
I prefer to use fresh ghee by melting fresh butter for this preparation.
I love to add the almonds& cashewnuts in each cup before serving. This is to avoid soggyness and keep it fresh.
Gajar ka Halwa need not be stored in fridge. But in very warm places, it is advisable to store in the fridge.
Cheers
This sweet could be prepared in a variety of ways - the traditional way of cooking for long hours , Microwave Method ,With Condensed Milk , Pressure cook method and so on.
I present to you more or less a traditional way of preparing this Indian Carrot Pudding from my Diwali feast.
INGREDIENTS
| Carrots | : 1.2 Kg |
| Full Fat Milk | : 1 l |
| Low fat double cream | : 250 Ml |
| Sugar | : 1.5 Cups |
| Fresh Ghee | : 4-5 Tblspn |
| Crushed Cardamon | : 4-5nos |
For Garnishing
Handful of Cashewnuts
Handful of Almonds
Ghee for roasting.
DIRECTION
Preparation :
Wash , dry & peel Carrots & grate them on from the bigger side of the grater.
Soak Almonds in Hot water for nearly 2 hours and peel them.
Chop Almonds & Cashewnuts length wise ,fry them in ghee and keep it aside.
Method:
In a thick bottom non stick pan , add Grated carrot and Milk together and allow it to cook on low flame for nearly about 40-45 min with gentle stiring occasionally.
Once the milk begins to condense , add the double cream & sugar .
Allow it cook till the sugar has dissolved and all the milk, cream has been absorbed.Make sure to stir in between.
Add 4-5 tblspn of ghee & crushed cardamon (elachi) and stir for 2-3 minutes.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with roasted almonds( Badam) & Cashewnuts.
Gajar ka halwa tastes good when served warm or cold. Many people love this delicacy with a scoop of Vanilla Icre cream.
This recipe should serve approximately 12 for dessert.
KITCHEN NOTES:
My mother would wait and buy the Red carrots for preparing this delicacy. Color of the halwa is just worth the wait.
I prefer to use fresh ghee by melting fresh butter for this preparation.
I love to add the almonds& cashewnuts in each cup before serving. This is to avoid soggyness and keep it fresh.
Gajar ka Halwa need not be stored in fridge. But in very warm places, it is advisable to store in the fridge.
Cheers
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