Gajar ka Halwa (Carrot pudding)

Winters for me equal to Gajar ka halwa! I remember how my mom used to get kilos of carrots and make this delicacy for me n my lil brother’s birthdays.  I used to just keep making trips to the kitchen wishing she’ld say it’s ready and we can have it before dinner! This is a traditional north Indian dessert but these days you can have it in all parts of India or infact the world. There are many variations of it, such as with or without dry fruits, made with milk or cream, added khoya or not, etc. Here’s my version. I hope you enjoy it as much as I do.

Cooking Time: 30-40 minutes

Servings: 4

Preparation Time: 15-20 minutes

Ingredients

Red Carrots           8-10 medium

Cashewnuts         8-10

Almonds               8-10

Raisins                  10-15

Pure ghee             3 tablespoons

Milk                      2 cups

Elaichi powder      1/4 teaspoon

Mawa (khoya)       1 cup

Sugar                             3/4 cup

Silver warq            1 sheet(optional, for décor)

Method

• Peel, wash and grate the carrots.
• Chop cashewnuts.
• Blanch almonds in half a cup of hot water for five minutes.
• Drain, cool, peel and slice them.
• Wash raisins and pat them dry.
• Heat pure ghee in a thick-bottomed pan/kadhai.
• Add grated carrots and sauté for 10 minutes on medium flame.
• Add milk, green cardamom powder and cook on medium heat for 10-12 minutes or until the milk evaporates and the carrots are cooked.
• Stir in the grated khoya and sugar and cook for 10-12 minutes on low heat till the sugar melts and mixes well, stirring continuously.
• Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.

Chef's Advice - Please wear a thumb cup, gloves or use a grating holder while grating the carrots as there may be a chance you can bruise your thumb or fingers if you get distracted for a second!