Gajar ka halwa (Carrot Halwa)

It is one of the most awaited foods of winter in Indian sub-continent. It is a simple pudding made with very limited ingredients - grated carrots, sugar, milk & ghee but the magic happens only when it is cooked slowly.

A lot times it is said that no need to grate the carrots just chop them finely or make it in pressure cooker but I'll say if we can wait for an year for the dish then why not make it properly giving it the time it needs.

Type of carrot to be used - you can use either red or orange but I do prefer to the red carrots which are the winter carrots. They are much more sweeter than the orange carrots. Make sure the carrots are tender and juicy not hard.

Ways of making Halwa - Traditionally we need grated carrots, sugar, milk & ghee only but there are other ways

• Adding Khoya/ mawa - Khoya is not something which will be available everywhere. If you like add khoya/ mawa then add it when we are adding the sugar. For 500 grams carrot add 150 grams khoya/ mawa.

• With sweetened condensed milk - I'm not a fan of sweetened condensed milk but if you want to make halwa using it then no need of adding sugar, instead add sweetened condensed milk. For 500 grams of carrots add 4 tbsp sweetened condensed milk and 2 tbsp milk.

No shortcuts - The magic is slow cooking and stirring. Yes it takes time but believe me each spoon of halwa will be worth the efforts.

Ingredients :

• 1.5 kgs carrots (red)

• 600 grams granulated sugar

• 3 lt. whole/ full fat milk

• 1 tsp cardamom (elachi) powder

• 10-15 cashews

• 10-15 almonds

• 2 tbsp raisins

• 3/4 cup ghee

Method :

• Wash, peel and then grate the carrots using a grater by hand or if you have food processor use it.

• In a heavy bottom pan add the grated carrot and 2.5 lt. of milk (not cold) and cook on low to medium flame.

• Once it starts boiling, simmer to low heat and let it cook. Stir in between so as it doesn't stick to the pan also keep scraping the sides of the pan. Cook till the milk is reduced 75%.

• Check if the carrots are cooked if not add little more milk and cook till carrots are done.

• Add sugar to the carrot along with rest remaining milk. Let it all blend and cook together.

• Stir frequently as the milk reduces. Once the halwa thicken, add 4 tbsp of ghee and elachi powder.

• Keep on stirring otherwise the halwa will burn from below. Once all the milk will be evaporated remove from the flame.

• Heat 1 tbsp ghee in a small pan and roast the cashew, almond and raisins and them to the halwa.

• Serve them hot.