Gajar ka Halwa is my favorite Indian dessert. My Mom used to make it very often- and usually when we were off to school (I understand that part completely now!). And what a joy it was to come back from the school and be told that we could finish our lunch quickly and then enjoy the delectable dessert. I would take my share, sit in the lawn, and eat the Halwa enjoying the winter sun. Those days sure bring a lot of memories back.
And now……..like my son says “Carrot is good for eyes” I think this dessert is not just delicious it is healthy too. It is very simple to make, however takes time and patience.
• 1 kg Gajar ( Carrots )
• 1.5 liter Whole Milk
• 1 teaspoon Cardamom seeds powdered (optional)
• 1/2 tablespoons Ghee for frying the Cashews
• 2-3 tablespoons dry fruits (Sliced Badam, Pista, Kaju)
• Raisins soaked in water for half an hour
• 450 grams Sugar
• Whole dried milk (mawa) or Milk Cream (Malai)
Wash the carrots, peel them and grate them. In a heavy base saucepan (kadai) bring the milk to boil. Now add the grated carrot and let this cook on low flame for one hour, stir continuously. When it starts getting thick, Add sugar, cardamom powder, 1/4 of the total dry fruits and raisins. Stir for 5-7 minutes. Now add Mawa and stir well on low flame. Let it cook till the sugar dissolves and the milk has been absorbed. Remove it from the flame once done, take it out in the serving bowl, and decorate with the remaining dry fruits. Serve it hot!
Remember Malai or Fresh Cream works as good as Mawa, so if you don’t have Mawa, it is ok as long as you can add the cream!
You can also decorate it with a silver leaf.