|I don't want a six pack,I rather want a bowlful of this toothsome carrot confection every day.If heaven had a signature dessert,this would it be!|
Sweet,juicy carrots cooked in milk and clarified butter,combined with the creamy texture of whole milk fudge and sprinkled with fried cashews to make a spectacular Indian dessert.Fit for the gods!
Often,it is difficult to recreate the taste and appearance of Gajar Halwa served in restaurants and wedding banquets.The trade secret is to saute carrots in clarified butter,before boiling them in milk.This prevents them from becoming mushy while cooking.
Servings : 4
4 large carrots - peeled and grated
1 cup milk
3 tablespoons sugar
125 grams whole milk fudge(khoya/mawa) - grated
10 cashewnuts - split into two
Generous pinch of green cardamom powder
2 tablespoons ghee
Start with heating the ghee in a kadhai.When hot,fry cashewnuts over a medium flame till golden brown and gorgeous.Take out with a slotted spoon and keep aside.
In the same ghee,tip in the grated,red carrots.Saute them for five to six minutes,stirring all the time.This will help in retaining the 'bite' in carrots,and will ensure that the halwa does not become mushy later.
Then,add the milk,and cook,till it dries,leaving the carrots nice and soft.Not only will the milk help in tenderizing carrots,it will also intensify their natural,pleasing sweetness.Oh,and it will fill your kitchen with a dazzling aroma,of course!
Once the milk dries,sweeten the cooked carrots with sugar.Keep stirring constantly,as the carrots take a deep red color,due to the caramelization of sugar,and release moisture.Allow all of this water to evaporate from the pan,and stir in the pale,cream colored whole milk fudge.Continue cooking for the next three to four minutes,letting the flavors blend harmoniously.Finish with sprinkling the fragrant green cardamom powder,return fried cashewnuts to the pan,give a good stir and switch off the heat.Go on,play god.Taste the offering!
1. Sugar is added much later in the recipe since if added earlier,it may prevent the carrots from softening.
2. Cardamom powder is used at the end,so that it does not lose its perfume.
|In India,Gajar Halwa is made in winter when carrots are sweeter than any other time of the year and have their fullest flavor.|
This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.