This is one of the most popular dishes in North India.They say, that this dish used to be prepared in the royal palaces for the kings but nowadays it has become the most relished dessert in every house.
It contains a lot of clarified butter, cashew nuts and raisins, so gives a huge amount of energy, but of course my calorie conscious friends may try with a less amount of these ingredients according to their taste. Also, my recipe is for a huge quantity so if you’re preparing for a big dinner party then its perfect but if you are cooking for a small family you may want to adjust the quantity of all ingredients accordingly.
It’s no doubt a time consuming recipe so I will always advice you to cook this on a slow cooking process while you are in the kitchen doing other work.
It may be time consuming, but completely worth it! So lets get started..
- Carrot (gajar) 2 kg
- Ghee(clarified butter) 400 gms
- Sugar 2 cups
- Kaju (cashew nuts) 1/2 cup
- Kismis (raisins) 1/2 cup
- Mawa (milk solid) 600 gms
- Whole milk 1/2 lt
- Green cardamom powder 1 tbl spn
- Silver foil
Wash and shred the carrot in a mixer.
In a non stick vessel add the ghee and the shredded carrot and fry over medium heat till it reduces completely and you observe ghee on the surface area. Go on mashing the carrots as it is on heat.
Add mawa, milk, cashew and raisins. Boil on full flame to dissolve the milk solids.
Now when the milk has totally dried up, add sugar but be more careful and do the whole process on low heat. Cook till the color is totally changed (it will turn red) and you observe ghee (clarified butter) on the surface area.
Add a tbl spn full cardamom powder and remove from heat.
Your gajar ka halwa is ready!
Decorate this esteemed royal dish with silver foil and pamper yourself and your loved ones. The good news is that you can also store this dish for as long as you’d like in an air tight container to enjoy later. But remember to re-heat it as it tastes the best when it is piping hot.
I know I haven’t posted in a long time so I’m hoping this sweet delicacy can make up for my long absence. Have a good weekend and Happy Cooking 🙂