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61 lines
2.9 KiB
Markdown
61 lines
2.9 KiB
Markdown
# Recipe for Gajar Ka Halwa (Carrot Pudding)
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> Gajar Ka Halwa(गाजर का हलव)— Indian Carrot Pudding
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Gajar Ka Halwa is one of India's most classic desserts, especially beloved during winter and festivals (such as Diwali). Freshly grated carrots are slow-cooked in milk, then enriched with ghee, sugar, and nuts to create a rich, sweet dessert with a golden-red hue. The process is simple but requires patience, taking about 45 minutes to complete.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Carrots (red carrots are recommended)
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- Whole milk
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- Sugar
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- Ghee— can be substituted with butter
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- Cardamom Powder
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- Cashews
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- Almonds
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- Raisins
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- Grater
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- Heavy-bottomed pot
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## Calculations
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Determine how many servings you wish to prepare before starting. One serving is sufficient for 3-4 people.
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Per serving:
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- Carrots: 500g (approximately 5-6 medium-sized carrots)
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- Whole milk: 500ml
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- Sugar: 80g (adjustable to 60g-100g based on personal preference)
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- Ghee: 40g
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- Cardamom Powder: 3g
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- Cashews: 15g
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- Almonds: 15g
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- Raisins: 15g
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## Instructions
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- Peel the carrots and grate them into fine shreds using a grater.
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- Melt 20g of ghee (half the total amount) in a heavy-bottomed pot over medium heat.
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- Add the grated carrots and sauté for **3-5 minutes**, until the *carrots soften and become fragrant*.
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- Pour in 500ml of whole milk and stir well.
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- Bring to a boil over high heat, then reduce to medium-low heat to maintain a *gentle simmer*.
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- **Stir continuously for 25-30 minutes** until the *milk is almost completely absorbed and evaporated by the carrots* (this is the most crucial step; patience and constant stirring are required to prevent burning).
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- When there is little to no liquid left in the pot, add 80g of sugar and stir to combine.
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- The mixture will release moisture again; continue cooking over medium-low heat for **5-8 minutes** until the *moisture evaporates again*.
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- Add the remaining 20g of ghee and 3g of cardamom powder, and sauté for 2 minutes.
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- In a separate small pan, fry the cashews, sliced almonds, and raisins separately in a small amount of ghee until *golden* (about 1 minute). Note that the raisins will puff up.
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- Mix half of the fried nuts and raisins into the carrot pudding.
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- Plate the dessert and garnish with the remaining nuts and raisins.
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## Additional Content
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- Carrot sweet cake can be enjoyed both hot and cold, with each offering its own unique flavor.
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- Using red carrots yields a more appealing color than using orange carrots.
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- For a richer texture, you can substitute part of the milk with heavy cream.
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- Store in an airtight container in the refrigerator for 4-5 days. Heat in the microwave for 1 minute before serving.
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- This dessert is made in almost every household in India and is essential for Diwali and weddings.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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