Monday, March 23
Celebrating my 1st Blog anniversary and also the 100th post with our tradional Indian sweet "Gajar ka Halwa". One year back i started this blog; spend hours browsing others blog, commenting on their posts, trying new recipes, enjoying reading comments on my posts..., (took a long break in between too) , getting to know a entire new world alltogether.. Really its a amazing thing to do, blogging..
Actually i did thought to post this about a week ago, BUT.. last week was kids holidays in singapore(term break), and i didn't realised beforehand, that they would keep me so so busy the whole week, day n night... This one week was a whole mess for me... and finally today i relax, when the school reopened, my goodness managing 2 little brats....
Now something about this carrot pudding or carrot halwa,which is the most famous of Indian sweet dishes. It origiantes in the northern parts of India. As kids we always had this made from the RED long variety of carrots, which grows in the cooler climates of India (mostly north) and are available only during the winter months. They are juicier and naturally very sweet so halwa made from them is more carrot and less sugar and tasted real heavenly. If anyone can get red carrots, should definately try making the halwa with them.
But everywhere else we get these orange carrots only,and halwa tastes delicious with them too.
Shredded carrot 2 cups
Milk 2 cups
Sugar 1/4 + cup
Cardamom powder 1/2 teaspoon
Unsalted butter/ghee 2 tablespoons
Cashews, raisins, almonds to garnish
In a thick bottomed open pan, add ghee, and roast the nuts, keep aside.
In the same pan , add the grated carrots and then milk, and bring to a boil. Uncovered, cook for approx. 20 - 25 minutes or until the mixture has thickened and the milk has integrated into the carrots. Stir the mixture frequently to avoid it sticking to the pot.
Or alternatively you can add 2 cups milk, and lastly add 4 tbsp khoya (or ricotta cheese) ; to speed up the process and make it even better.
Then add sugar and stir constantly to dissolve, on a high heat for 3-5 minutes until the carrots glisten and gets a wonderful golden color.
Fianlly add Cardamon powder and the half of the nuts.
Garnish with the other half of nuts on top, and serve warm or cold.
Although it takes a little bit of time to prepare, the steps to make this dessert are simple. And the final dessert is full of wonderful rich carroty and nutty flavor and aroma of cardamom. Also you can make carrot halva in advance and keep in the fridge for about a week.
Grate the carrot with a big(holes one) grater, so the halwa doen't become too mushy at last.
You may add condensed milk/ fresh homemade cream to make it even richer.
It is also served warmed with chilled Vanilla Icecream, and it tastes heavenly..
Sending this to RCI: Lucknow started by Lakshmi