Gajjar Ka Halwa
INGREDIENTS
For Garnish,
Chopped green pistachio and almonds
Silver warq 1 sheet
METHOD
Heat the ghee in a saucepan or high-sided skillet. Add the crushed cardamom seeds and stir for about 30 seconds, until fragrant.
Add the grated carrots and fry for about 3 minutes.
Pour milk to the fried carrots and bring it to boil. Stir constantly, for about 5 minutes.
Turn the heat to low and simmer the halwa uncovered for about an hour.
Stir frequently to prevent the milk from forming or scorching the bottom. The milk should have reduced by more than a third by the end of the hour.
Add sugar, condensed milk, raisins and saffron to the pan and stir. Turn up the heat to medium and cook until the halwa is thick and glossy (about 20 minutes)
When ready to serve, garnish with pistachio, almonds and silver warq. It can also be served hot with ice cream or just normal at room temperature.
- 2 tbsp ghee
- 8 green cardamom (crushed)
- 500gm carrots, peeled and grated
- 750ml full-fat milk
- 250gm sugar
- 3tbsp condensed milk
- 4tbsp raisins (optional)
- pinch of saffron threads
For Garnish,
Chopped green pistachio and almonds
Silver warq 1 sheet
METHOD
Heat the ghee in a saucepan or high-sided skillet. Add the crushed cardamom seeds and stir for about 30 seconds, until fragrant.
Add the grated carrots and fry for about 3 minutes.
Pour milk to the fried carrots and bring it to boil. Stir constantly, for about 5 minutes.
Turn the heat to low and simmer the halwa uncovered for about an hour.
Stir frequently to prevent the milk from forming or scorching the bottom. The milk should have reduced by more than a third by the end of the hour.
Add sugar, condensed milk, raisins and saffron to the pan and stir. Turn up the heat to medium and cook until the halwa is thick and glossy (about 20 minutes)
When ready to serve, garnish with pistachio, almonds and silver warq. It can also be served hot with ice cream or just normal at room temperature.