Sonal Singh On Sonal's Table
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GAJAR KA HALWA (CARROT HALWA)
INGREDIENTS
- 1 kg red carrots peeled and grated.
- 1 cup sugar – granulated (adjust according to taste)
- 1 tsp green cardamom powder
- ½ cup chopped dry fruits – almonds, cashews, raisins and chironji (soft pistachios)
- 200 grams mawa/khoya (lightly sautéed to golden shade)
- 2-3 tbsp clarified butter/ghee
- 1 cup milk
METHOD
- In 2-3 tbsp of ghee, gently sauté the grated carrots (I find that pre sautéing the carrots before adding milk, gives a better texture to the halwa) for about 7-10 minutes. They will wilt and reduce in quantity.
- Add the milk and sugar. Let it simmer on a medium to slow open flame (in a wide bottomed pan for better and faster results) till the milk evaporates. Depending on the texture you prefer your halwa to be (dry, slightly milky, etc), this could take up to 1 hour.
- Once the oil starts to separate, add in the chopped dry fruits and continue to cook it for a further 5-7 minutes.
- Lastly, add the sautéed mawa. Mix it well and continue sautéing for about 10 more minutes. Once done, mix in the cardamom seed powder.
