Carrot halwa better to known as Gajar Ka Halwa is one of the famous desserts originated mainly in North-India .This traditional dish is made for occasions or festivals. In winter almost all North Indian households make it at least 3-4 times. Specially in winter this dessert is mostly used to prepare because red carrot is generally available during this time and red carrot is sweet in taste that enhance its taste more but orange colored carrot also can be used .It doesn’t differ the taste much. I can surely promise you that one bowl of hot carrot halwa will make your day special.
Very simple and minimum ingredients are required for this recipe. Basically grated carrot, cream milk, sugar, ghee and cardamom are need for this dish. Sometimes you can cut the carrot in cube .After boiling in milk, can mashed it. Instead of milk you can use condensed milk or readymade mawa. Here I used full cream milk.
We all know that Mawa is made reducing the milk, what I used in addition is one pinch of alam .It doesn’t convert the milk into chana, only help to make very little curdle that gives a very nice texture of milk. But it is totally optional. You can avoid it.Frankly speaking it was my experiment and I got the awesome result, so I am sharing with you all. So let’s start to make it..
· Carrot (grated)-5 medium sized
· Full cream milk-1 liter
· Sugar-1/4 cup +2 tsp using measurement cup and spoon.(sugar amount can be reduced according to taste.)
· Ghee-3 -4 tbsp.+1 tsp.
· 1/2 of crashed black cardamom
· 1 green cardamom crashed
· Just only 2 drops of lemon juice or only one pinch of alam
· Roughly chopped cashewnuts -1 handfull
· Chopped almond for garnishing
· Iron kadai or nonstick kadai both can be used to make it. I used big mouthed iron kadai.
· Heat a kadai, add 3-4 tbsp of ghee, when its hot moderately add grated carrot in it and fry it 9-10 minutes with stirring.
· Next add sugar and mix well, fry for more 1-2 minutes.
· Now add milk and let it boil for 5 minutes at high flame, then at medium heat let it boil with constant stirring until the full milk is reduced in half.
· Then add 2 drops lemon juice or one pinch of alam (it helps milk to make little curdle only not chana) and roughly chopped cashewnuts, cardamoms and then mix.
(I roasted the cashewnuts in little bit of ghee then added, but if you want can add without roasted)
· Stir constantly until the milk is reduced totally and will be looked like mawa and thick layered along with carrot.
· Serve hot garnishing with chopped almonds and cashewnuts.