As i stay in Singapore so now i crave for all tradition dishes, that i hardly use to eat there in India, or you can say i hardly have any special desire for these dishes...so as its winter in India and month back i was talking to my mom and she said she just prepared "Gajar ka halwa" i feel like having it right now and luckily i got indian carrots at Indian super market. so here i am sharing this recipe which came out so delicious and so royal in taste. This is my very first recipe here i just hope u all will like it as much as we do..!!
Ingredient:
8-9 long and thick Indian carrots (approx 1 kg)
Cashew nuts 10-12
Almonds 10-15 peeled (see *Notes)
Raisins golden colour 15-20
Pure Ghee 3 tablespoon (can take more or less)
Khoya (Mawa) 1 1/2 cup grated (see *Notes)
Sugar 3/4 cup + 1 tablespoon
Milk low fat 2 cups (see *Notes)
Green cardamom powder 1 teaspoon
Method:
Wash carrots in Luke warm water to clean it thoroughly and than peel carrots very lightly as we don't want to loose on nutritions. Chop cashew nuts cut into 4 each. peel almonds and cut into long slices. wash raisins and put them into medium hot water for puffy look for 5 minutes and pat dry them.
In a non-stick pan heat pure ghee than add grated carrots and sauté them for about 5-7 minutes on medium flame. Add milk and cook on medium-high heat till milk evaporates and carrots look tender and cooked. Now add grated khoya and turn flame on medium slow and mix well and let it cook for another 4-5 mins and than add sugar and mix well so sugar can melt evenly and add almonds (preserve few for garnishing), cashews and raisins and again let it cook till remaining water evaporates continuesly on medium heat for another 3-5 mins. Garnish it with remaining almonds and serve hot or at room temperature as you like.
*Notes:
1. Almonds- If you don't have soaked almonds put them into hot water for 8-10 minutes than it will be easy to peel them without any problem.
2. Khoya (Mawa)- if you are using home made khoya than take 1 1/4 cup as its more dense compare to grated one. i have used Nanak brand.
3. Milk- Always use hot milk in this kinds of recipe it reduce the cooking time. here u can take full cream milk too as we are looking for traditional taste, as i don't have that one so i have used low fat one.
4. If your halwa look bit sticky let it cool down properly and don't put lid on pan so remaining water will get evaporate too.
Hope you enjoy and thanks for reading. Do try and let me know any suggestion if you have.
Pragati.
Cooking with Gangnam style.
