Gajar ka halwa was first introduced during the Mughal period and the name originates from the Arabic word “Halwa”, which means "sweet”. It is a very popular desert for winter season. Also known as gajorer halua, gajrela, gajar pak, and carrot halwa. It is made by grated carrots, milk, sugar and Khoya. It is often served Hot with a garnish of almonds and pistachios.
INGREDIENTS
Gajar (Grated Carrot) – 2 Kg Milk (Full cream) – 1 Litre Ghee – 4 tbsp/60 ml Badam (Almonds) – 2 tbsp/30 gm Kaju (Cashew nuts) – 2 tbsp/30 gm Sugar – 1.5 Cup/350 gm Khoya – 250 gm Green Cardamom - 1 tsp/5 gm Garnish with Pistachio and Kaju
METHOD
Heat Ghee and add Grated Gajar.
Cover and cook on medium flame.
Gajar should reduce to 75% in 15 Minutes.
Then add Milk.
Cover and cook till Gajar is cooked and moisture is reduced (It will take around 30 minutes on medium flame).
Add Sugar & Cardamom powder, cook uncovered for 15 minutes.
In the meanwhile, fry Kaju & Badam, after that add it into Gajar mixture.
Add grated Khoya and cook for 5 minutes.
Garnish with grated Khoya, Kaju and Pistachio.
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