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GAJJAR KA HALWA

Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India.The dish originated from the nut dishes introduced by the traders in the Middle East and South Asia during the Mughal period, who make it by using vegetables such as carrots, pumpkin, zucchini, potatoes and snake squash. It is a famous dessert which is favorite all over the Northern India.It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr and Raksha Bandhan. The Gajar Ka Halwa is served hot during the winter.








Ingredients:

  • 2 to 3 large carrots
  • 4 pods cardamom
  • 1 pinch cinnamon powder
  • 2 to 3 tsp sugar
  • 1 pinch salt
  • 2 tsp butter
  • 1/2 cup cashew nuts
  • 2 cup milk




Method:

  • Roast the cashew nuts and set aside for the garnish.
  • Cut off the blemished ends of the carrots, wash them, and then peel them.
  • Grate the carrots, and keep them aside.
  • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn
  • Melt the butter in a frying pan on medium heat.
  • Add the shredded carrots and stir-fry for about seven to eight minutes.
  • Carrots should be tender and slightly changed in color.
  • Add the salt, sugar, cardamom, cinnamon and boiled milk.
  • Heat the saucepan and bring the contents to a boil, while mixing.
  • When the milk has mostly evaporated you are done.
  • Garnish with cashew nuts.



Serving:

  • Serve with a sprinkling of cinnamon powder on top.



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