Tuesday, October 9, 2012

Desi Gajar ka Gajerela (Carrot Halwa)

Gajar ka Halwa was first introduced by the Shikhs traders of the Punjab during the Mughal period and the name originates from an Arabic word "Halwa", which means "sweet" and it is made from carrot (in Hindi: Gajar) so that it is known as Gajar ka Halwa (meaning pudding of carrot or Halwa of carrot). It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi and Raksha Bandhan. The Gajar Ka Halwa is served hot during winters.Today I am going to share with you the secret of a perfect gajar ka halwa. Let's get cooking a bollywood style "maa ke haatho ka halwa".

Carrot:                              1 Kg (shredded)
Condensed Milk:               200gm
Full cream Milk:                 1 liter
Sugar:                                1 cup
Clarified butter:                  1/2 cup    
Unsalted Dry fruits:            1 cup finely chopped (I am using walnut, almond and raisin)


1) Put all the shredded carrot and milk in a big Karahi (or a Wok) on a medium high flame. Let it simmer and cook for 30 minutes stirring every occasionally.
2) Cook till the carrot are soft and milk is almost evaporated. Add Condensed milk, sugar and dry fruits. Mix well and keep stirring until it run dry.
3) Time to add desi ghee (Clarified Butter). Stir it regularly mixing the halwa with ghee for approximately 10-15 minutes until its changes its color to a darker shade and become chewy. All you need is a bit of patience while cooking and your halwa will be perfect chewy and yummy.
4) Serve it hot with some cold vanilla ice cream and treat yourself and family with god's food.


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