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Gajar ka Halwa was first introduced by the Shikhs traders of the Punjab during the Mughal period and the name originates from an Arabic word "Halwa", which means "sweet" and it is made from carrot (in Hindi: Gajar) so that it is known as Gajar ka Halwa (meaning pudding of carrot or Halwa of carrot). It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi and Raksha Bandhan. The Gajar Ka Halwa is served hot during winters.Today I am going to share with you the secret of a perfect gajar ka halwa. Let's get cooking a bollywood style "maa ke haatho ka halwa".
Ingredient: Carrot: 1 Kg (shredded) Condensed Milk: 200gm Full cream Milk: 1 liter Sugar: 1 cup Clarified butter: 1/2 cup Unsalted Dry fruits: 1 cup finely chopped (I am using walnut, almond and raisin)
1) Put all the shredded carrot and milk in a big Karahi (or a Wok) on a medium high flame. Let it simmer and cook for 30 minutes stirring every occasionally. 2) Cook till the carrot are soft and milk is almost evaporated. Add Condensed milk, sugar and dry fruits. Mix well and keep stirring until it run dry. 3) Time to add desi ghee (Clarified Butter). Stir it regularly mixing the halwa with ghee for approximately 10-15 minutes until its changes its color to a darker shade and become chewy. All you need is a bit of patience while cooking and your halwa will be perfect chewy and yummy. 4) Serve it hot with some cold vanilla ice cream and treat yourself and family with god's food.
This sweet can be served warm as well refrigerated for some time and served with Vanilla flavored ice cream. The second option tastes delicious on a sunny day afternoon or after a spicy meal.
A delicious and of course effort involving (grating the carrots if you don't have a processor) sweet! If you manage to get grated carrots or get it grated from some one, Then this will be a sweet that you will be making often. Carrot Halwa can be made in large quantity and be refrigerated. When ever you want to have it warm, microwave for few seconds and will taste like just made.
Love Gajar ka Halwa in winters. We can get carrots whole year..but winter's red color sweeter carrots are best for Halwa. Main ingredients pure desi ghee ( home made preferable ). For delicious topping & serving.. add slices of almond..few cashews & raisins.
Grating the carrot to a very fine point is the key to a best Gajjar halwa. Do not forget to add toppings such as dry grapes and cashes too. Without which the Gajjar halwa is going to look a boring dish.
The secret ingedient in my Gajar ka Halwa is the Desi Ghee . Just love the Desi Ghee. It makes my Gajar Ka Halwa the bestest ever :) Another secret ingedient is the touch of my mother's magical fingers' touch
I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan serves this as part ...n
The secret ingerdient in my Gajar ka Halwa is Fresh Milk of Amul Shakti, not Amul Gold as it is too thick, and the Desi Ghee. A very important thing in this is the touch of my mother's magical hands' too. All of our mothers have magical hands :) Best Choice as a light dessert.
The secret behind my gajar ka halwa is the desi ghee. The taste the ghee gives to my gajar ka halwa is that i have made all my friends the fans of the gajar ka halwa. Its taste cannot be expressed in words...
I prefer making Gajar ka halwa with fresh milk and milk cream. the regular halwa reciepe is to grate gajar, mix sugar and mawa but a cup of milk with smooth milk cream makes is relishing. You will love the way halwa melts in your mouth. It tastes smooth coz of milk and cream and if you add dry fruits like cashew, raisins and almond then theres nothing like it. do try it!
fried raisinsnheat 1 tablespoon vegetable oil over medium heat until shimmering. Add 1/4 cup almonds and cook, stirring and tossing frequently, until lightly golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Set aside.nCombine grated carrots, milk, and cardamom pods in a large, heavy bottomed pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated, about 40 minutes.nWhen liquid has evaporated, add oil. Fry carrot mixture in oil, stirring constantly, until darkened to dark orange/brown in color, about 30 minutes. Add sugar and fried almonds if using. Cook, stirring, for 2 minutes. Take off heat and let come to room temperature. Spread in a 8 x 8 -inch square pan or other pan of your choice, and cut into squares.nIf not eating right away, store, covered, in refrigerator and bring back to room temperature before serving.
Gajar ka Halwa - The sweet tooths' weakness.It's an amazing, mouth-watering dish that's savoured both in India and Pakistan alike. I am sure every one of us has fond memories of our favourite sweet shop in the nearby lanes of our hometown where we frequently used to get the halwa ...
Gajar ka Halwa - The sweet tooths' weakness.It's an amazing, mouth-watering dish that's savoured both in India and Pakistan alike. I am sure every one of us has fond memories of our favourite sweet shop in the nearby lanes of our hometown where we frequently used to get the halwa from. From my hometown Udaipur, even I have the sweet memories of Safdar Bhai's mithai ki dukan where I used to get the gajar ka halwa from. The shop is still there and whenever I go to Udaipur, I make it a point to visit the shop. The taste is still the same, mouth-watering I would say.- 1 kg carrot (grated)n- 1 can of sweetened condensed milkn- 2 cups of curd innit (khoya)n- 1 tbsp of cardamom powdern- cup of grated almonds and pistachion- 4 tbsp of ghee.- In a non-stick skillet pour ghee and allow it to melt on medium flame.n- Add grated carrot and saut for a min. Now cover it with a lid and allow it to moisten for about 3-4 minutes on simmer.n- Pour the sweetened condensed milk and stir well. Add khoya and keep moving until you find that all the ingredients have nicely mixed.n- At this stage add cardamom, grated nuts, and stir it. Keep stirring until the halwa starts to leave the skillet and ghee is separated from halwa.n- Remove it in a serving plate and sprinkle some grated nuts over it. Time to enjoy what you just prepared! so this is used for all !nn