Carrot Halwa is probably one of my favorite sweets. This particular recipe is one I have used and it has never disappointed me. It may look a bit daunting for novice cooks but once you get the basics down, you can experiment with your own version. I added mace and a little powdered cardamom the last time I made it. The addition of pistachios sounds pretty good, too. And I don't have a pressure cooker, I just used a pot on the stove with a tight fitting lid. I just followed the basic steps and it came out fine.
~Suzanne
GAJAR KA HALWA (CARROT HALWA) RECIPE
Ingredients:
- 4 cups of grated carrots, packed
- 2 cups of milk
- 1.5 cups of water
- 1/3 cup of sweetened condensed milk
- 1 tbsp of ghee
- 12 cashew nuts
- 10 raisins
- 3 pods of cardamom, powdered
How to Make Gajar ka Halwa:
1. Add the grated carrots, milk and water to a pressure cooker pan. Mix well and pressure cook for 2 whistles - about 7-8 mins. Turn off flame and let the steam release on its own.
2. Meanwhile, heat the ghee and fry the cashew nuts and raisins until golden. Set aside.
3. Once the pressure cooker is ready to be opened, turn on flame again and keep it on low. Bring the carrot milk mixture to boil again and continue to cook on low flame for 10-15 mins...
... until the mixture thickens and the milk becomes a bit grainy.
4. Add the condensed milk and mix well. Let it cook for another 2-3 mins. Adjust the amount of condensed milk to suit your sweetness levels. I didn't add any sugar or other sweeteners beyond this.
5. Next add the roasted cashew nuts and raisins and the ghee it was roasted in. Top up with the cardamom powder. Mix well. Taste test and make sure all is ok and remove from fire.
Notes:
- Adding a few drops of vanilla instead of the cardamom would give it a different flavour that you may like
- Cool completely and chill if you want to serve it cold. The halwa stays fresh in the refrigerator for up to two days
- Adding pistachios instead of cashew nuts is a great option too.
Recipe from www.cookingandme.com
