Eat East Indian

Learn how to make delicious Carrot pudding at festival or holiday season called Gajar ka halwa (or gajrela). All you need is full fat milk, carrots, sugar, cardamom pwd, dry fruit and whipped cream

View the recipe video here: Gajar ka Halwa | Carrot Halwa Recipe

Ingredients:

•Delhi carrots(or regular ones) – 500 gms
•Milk – 500 ml,boiled/Whipped cream -200 gms
•Sugar – 1 heaped cup
•Ghee – 3 tbsp or more according to your taste
•Cashewnuts – 10-12,chopped
•Cardamom – seeds of 2,crushed
•Saffron – a few strands

Method

•Wash and scrub the carrots well under running water.Snip the ends and peel.Grate using the medium grater attachment of your food processor or use a box grater.Alternatively, cut the carrots into pieces and use the blender to get the finer shredded pieces
•In a thick bottomed kadai,add a tbsp of ghee and saute the carrots for 3-5 minutes,or till the carrots become slightly pale.
•Add milk and give a good stir.Simmer the gas and let the carrots cook in the milk on a low flame.Stir once in a while.It will take anywhere from 30-40 minutes to dry up,so it helps if you are using a non-stick pan OR you can use whipped cream, it will take lesser time
•Mix in the sugar and stir well.The mixture will again liquefy now and change in colour.Let the sugar dry up now-about 7-12 minutes.Now add ghee a tsp at a time till the carrots gets a nice glaze and dry up completely.A little liquid at the bottom of the pan is fine since it will continue to cook as it cools down.
•In another pan,add a tsp of ghee and roast the chopped cashews till they turn golden brown in colour.Now mix in the roasted cashews and the crushed cardamom to the cooked carrots.
•Crush a few saffron strands in your palm and mix in that too(not in the picture).Let it cool for a while.

Picture and recipe taken from divyascookbook.com and honeywhatscooking.com