Drooling 🤤...
Yes, I guarantee you after eating this you will make this again and again in winters and you will love this Traditional Gazar ka Halwa.
Not only My favourite, I think eighty percent of India love this dessert. As soon as winter arrives the fresh carrot are in the seasons. We find this dish in everyhouse of North Indian in winter. In marriages or I can say in every feast gajar ka halwa will be in buffet and thali because it is the best in all dessert.
Gajar ka halwa means Carrot pudding. But not exactly like pudding. We get three types of carrot in India. One is Delhi carrot that is red carrot, second one is Ooty carrot that is orange carrot and the third one is very rare black carrot.
But Delhi carrot is best for Gajar ka halwa because it is more juicer and sweeter than others. However we can take orange carrot too for making this dish. It will take one and half hour to make this in low and low meduim flame.
So lets start to make the drooling dish Gajar ka Halwa-
Serving for 6
Ingredients
💫carrots -1.5kg
💫milk-2 litre(full fat )
💫sugar-300gm (depends on your taste)
💫nuts(almonds, pistachio, cashews)-½cup
💫cardamon-3 nos(optional)
💫ghee(clarified butter or normal butter)-250gm
METHOD
1.Peel carrot and grate them.
2.add ghee
3.further add grated carrot and cook in the ghee for 10 mins nicely in low medium flame.
4.continuously stir it.
5.then pour full fat milk and stir it.
6.mix the milk and carrot properly.
7.Cook it in low meduim flame. The milk will begin to froth.
8.after some time it will reduce in quantity.
9.we have to keep stiring the carrot halwa.
10.cook until it become thick and all the milk will reduce.
11.mix the dry nuts of your choice.
12.then add sugar.
13.mix well and cook again till the halwa began to thicken and reduces more. The consitency will be dry now, Then we Can add more nuts and cardamon powder. Mix well and off the flame. We can see ghee will release from the side of the kadhai.
Transfer the halwa in a bowl and serve it warm. Some people like it cold, choice is yours but I prefer to eat warm halwa.
Garnish the halw with some dry fruits.
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