(Wersja polska napisana poniżej:)
Gajar ka Halwa consists of carrots, a sweet dessert pudding from India. It is done by placing the grated carrots in a pot containing a certain amount of milk or khoya and sugar, cardamom and then cooking it, stirring regularly. They are often served with nuts and sautéed in ghee (clarified butter).
You know, the word "Halwa" comes from an Arabic word meaning "sweet" and refers to desserts. Hence, one of the sweet dishes in India is called "HALWA". The main ingredient is carrot which is called Gajar in Hindi. Therefore, it's known as "Gajar ka Halwa". I love making carrot halwa for special occasions.
Carrot halwa is a popular sweet (pudding) made in North India, especially during winters.
I don't usually like halwa, but 'Gajar ka Halwa' is my favorite, but no nuts. And, you know what? My husband loves nuts and even if I don’t want to, I have to add nuts in Halwa.
#carrothalwa #gajarkahalwa #halwa #sweetdish #dessert #deser #chałwazmarchwi #Przepis #Użytotylkolokalnychskładników #Usedonlylocalingredients #przepiskulinarny #culinaryrecipe #foodblogger #foodblogging #foodphotography #foodvlogger #foodnstyling #foodart #foodporn #foodie #foodlover #foodogram #foodoftheday #foodforlife #food #khana #पाकनुस्खा #विधि #भोजनकेशौकीन #miłośnikjedzenia
So, without any delay, let’s jump to the recipe,
Yield – 4-5 servings
Timing – 25 minutes
Prep time – 15 minutes
Total- 40 minutes
Ingredients:
Carrot- 800gm
Khoya- 245gm
Cashew nut- 10-12 pcs.
Raisin- 10-12 pcs.
Cardamom powder- ¼ tsp
Sugar- 2 tbsp
Ghee- 5-6 tbsp
Method-
First rinse and peel the carrots. Now grate the carrots on a grater or food processor.
Moreover, I cook in a pressure cooker for quick cooking, but you can use a thick bottom pan or a wok. Add all grated carrots with a little water to a pressure cooker to avoid burning from the surface (if necessary). Close the lid and cook for about 1 to 2 whistles in a pressure cooker, cook until tender. soft.
Then, heat a pan or wok. Add 5 to 6 tbsp of ghee (clarified butter) and add the cooked carrots. Sauté it. After 5 minutes of stirring, add the khoya. Mix well.
Next, add 2 tablespoons of sugar, or to taste. Add cardamom powder, mix very well. Continue sauté for a couple of minutes.
When the halwa has reduced to a pudding consistency, it is often served with a garnish of nuts and sauteed in ghee (clarified butter). When the halwa starts releasing ghee from the sides. It is a sign that Halwa is ready to be served. (Served as Hot or Cold).
Note- The Khoya substitute may be "condensed milk". I use full-fat milk in this recipe. But in Poland we don't get real fat containing milk, so I added extra fresh cream. The sugar can be adjusted to your taste.Storage- Store in a refrigerator for up to one week in an airtight container.
