Archive for April, 2012

Gajar Ka Halwa

After giving umpteen thoughts for my 1st entry i said Why not to try with something sweet, after all its a tradition in India. So the 1st entry for my blog is GAJAR KA HALWA (Carrot Pudding). Gajar ka halwa can be eaten anytime in year but is relished most  in winter season. Warm,hearty and fill with richness of ghee, it surely is winner for any party. Honestly, I am not a big fan of sweets in any form. But this is one of the dishes which reminds me of my childhood days when my Dad use to cook this special dish with all his love poured in it. Yah I mentioned Dad because he is expert in making sweet and chicken dishes :).  That time I was not a big fan of it. But gradually I have developed liking for it. Preparation for this will cost you almost half of day as more slowly it cooks more tastier it gets. Follow the process and you will get a delicious halwa. Khoya can be made beforehand . If you don’t have time you can skip adding khoya but for richness of halwa making khoya is worth the effort.

Ingredients :-

Carrots,Peeled and Grated 1 kg/4cups(approx)
Whole Milk 1 litre/5 cups
Khoya/Mawa grated 1 cup
Sugar 1 and 1/2 cup
Melted ghee(Clarified butter) 1/4 cup
Almonds 7-8
Cashews,Chopped 5-6
Pistachios,Chopped 5-6
Saffron a generous pinch
Raisins 10-15
Green Cardamom Powder 1/4 teaspoon


Method :-

  • Take a pan and boil the milk  till it becomes half. 
  • Blanch almonds in hot water for about 5 mins.Drain,cool,peel and slice them.Wash raisins and pat them dry.
  • Heat 3-4 teaspoon of ghee in a thick bottomed pan and saute carrots for 8-10 mins. Add the boiled milk to carrot and let it cook slowly  until the milk evaporates and carrot gets cooked. Don’t let carrots stick to the pan so keep stirring.
  • Meanwhile heat one teaspoon of ghee in separate pan and shallow fry cashew, almonds and raisins for 2 mins. Keep it aside.
  • Add sugar to cooked carrot and saute till the sugar melts.
  • Add Khoya , green cardamom and stir continuously for 3-4 mins. Keep in mind that stirring should be continuous as halwa can stick to pan.
  • Now add remaining ghee, saffron and cook for other 3 mins.
  • At the last add the sauteed dry fruits and stir for 2 mins or more. Serve hot.


To Make Homemade Khoya :-

Bring 3 Cups of Whole milk to boil in a heavy bottom pan at low heat. Keep stirring so that milk does not stick to the base of the pan. As milk goes more thicker stir more vigorously. The Khoya is cooked when the milk gets reduced to a thick dry lump. Leave it to cool.

Note :-

  • You can make Khoya beforehand and store in refrigerator for 15-20 days.
  • You can use condensed milk instead of whole milk. In that case no need to reduce the milk. Just boil once and add carrots.
  • Instead of using market green cardamom powder, crush 2 green cardamoms. You will love the fresh aroma
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