Gajar is the Hindi word for "carrot", whereas halwa is an Arabic word meaning "dessert". This popular carrot-based Indian sweet pudding was first introduced during the Mughal period. Now traditionally prepared for various festive occasions across the country. After lunch, my husband John prefers to have a dessert. With some leftover condensed milk in the can, grated mawa and carrots in the refrigerator, decided to make this halwa. Quick, easy, perfectly sweet, rich, creamy and delicious.
Carrots have significant amount of dietary fibre important for maintaining a healthy digestive tract. Rich source of potassium, reducing hypertension and protecting the heart. Improves vision, decreases signs of premature aging while increasing skin health. Detoxifies the body and boost oral health. Whether consumed raw, cooked or just the juice, carrots are perfect for overall good health.
Carrots have significant amount of dietary fibre important for maintaining a healthy digestive tract. Rich source of potassium, reducing hypertension and protecting the heart. Improves vision, decreases signs of premature aging while increasing skin health. Detoxifies the body and boost oral health. Whether consumed raw, cooked or just the juice, carrots are perfect for overall good health.
    |     |
Gajar Ka Halwa (Carrot Halwa)
(Serves 2 or 4)
Ingredients:
1/4 kg or 2 large carrots
1/3 cup condensed milk
1/2 cup milk
3/4 cup grated mawa (khoya)
1/4 teaspoon cardamom powder
12 whole cashewnuts (separated into two halves)
few raisins
1 tablespoon ghee
a tiny pinch of salt
Method:
Peel carrots, trim the ends, wash and grate them.
Heat ghee in a saucepan, sauté the shredded carrots well. Then, add condensed milk, milk and salt. Cook on medium heat stirring continuously until the liquid has reduced and almost absorbed. At this time, the carrots will be tender. Mix in the khoya, cardamom powder, cashewnuts and raisins. Keep stirring till the mixture comes to the centre.
Serve warm or at room temperature.
Note:
(Serves 2 or 4)
Ingredients:
1/4 kg or 2 large carrots
1/3 cup condensed milk
1/2 cup milk
3/4 cup grated mawa (khoya)
1/4 teaspoon cardamom powder
12 whole cashewnuts (separated into two halves)
few raisins
1 tablespoon ghee
a tiny pinch of salt
Method:
Peel carrots, trim the ends, wash and grate them.
Heat ghee in a saucepan, sauté the shredded carrots well. Then, add condensed milk, milk and salt. Cook on medium heat stirring continuously until the liquid has reduced and almost absorbed. At this time, the carrots will be tender. Mix in the khoya, cardamom powder, cashewnuts and raisins. Keep stirring till the mixture comes to the centre.
Serve warm or at room temperature.
Note:
- If desired, a pinch of saffron can be used.
