Sugar melts and carrot halwa becomes slightly gooey. Then add sugar and continue to cook on a low heat. Stir the carrots as they cook until tender.If using a pressure cooker, pressure cook for 1 whistle on a medium heat. Cook on a medium to low heat until carrots become tender. Add grated carrots to a heavy bottom pot or pressure cooker and pour milk.¼ teaspoon cardamom powder (adjust to taste)Ĥ to 8 tablespoons sugar (adjust to taste depending on the milk powder) ¾ to 1 cup milk powder (dry milk, I use nestle everyday) Depending on the kind you use, adjust the quantity of sugar and milk powder to suit your taste. Milk powder is also known as dry milk and is sold in the grocery stores. When they become plump, remove to a plate. If you want to you can add the ¼ cup chopped nuts. This prevents the halwa from sticking to the pan & burning. Use the fine grater if you have a food processer.Ģ. Grate them either using a food processor or hand grater. ¼ cup chopped nuts (cashews, pistas,almonds)ġ.Wash and peel young 500 grams carrots well. ¼ teaspoon cardamom powder or 1 teaspoon rose waterġ½ tablespoon ghee (divided – ½ tablespoon + 1) ½ tin condensed milk (½ cup + 2 tablespoons) When I made this I used the regular carrots as Delhi gajar is seasonal and is not available in Singapore throughout the year. To make this, you can use Delhi gajar or the regular carrots. Using condensed milk cuts down half the cooking time and the resulting halwa is much richer, flavorful and delicious. This method comes handy when you want to make this dessert for an occasion as it is quick to make. Gajar ka halwa with milk powder – Make this when you are short of milk or want to use up surplus milk powder.Gajar halwa with khoya – Make this during festive season when you have surplus khoya/ mawa to use up.Carrot halwa with condensed milk under 15 mins.However using one of these ingredients will help you save some time as you don’t need to cook down the ingredients longer.ĭepending on the availability of ingredients and the time you can afford, choose one of these methods: The traditional method does not use processed ingredients like condensed milk, evaporated milk, khoya/mawa or milk powder. Traditional carrot halwa is made by slow cooking fine grated carrots with full fat milk which is easy to make but takes some time as all of the moisture and liquid from carrots, milk and sugar has to evaporate and then thicken the halwa. However, you can use the regular carrots the same way in my recipe.ĩ Recipe Card 4 Methods of Making Carrot Halwa A lot of people especially in the North make carrot halwa with Delhi carrots since these have a sweeter flavor and are much more juicer than the other kinds. In India, a special kind of carrots known as Delhi gajar is widely available during the winters. Slow cooking the carrots with milk until all of the liquid evaporates, imparts a magical flavor and lovely pudding like texture to the dish. So gajar halwa is nothing but Indian carrot pudding.īut it’s not the pudding you are probably thinking of ! This neither has an egg nor a thickening agent/ ingredient. This classic dessert gets its name “Gajar Halwa” since carrots are known as “Gajar” in Hindi and Halwa is a pudding like dessert from the Indian Sub-Continent. Gulab Jamun, Jalebi, Rasgulla & Kaju katli are some of the other popular Sweets from Indian cuisine. You will find this served even in buffets, Thali and almost at every feast because it is the Ultimate winner and is the best! Gajar Halwa is immensely popular in India & is most often made in the households during winters when fresh carrots are in season.
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