Winters were for Make di roti, Sarson ka saag and Gajar ka Halva, made this today and was yummy.
Here's the recipe, The recipe for Gajar Halva is not cast in stone, Grated red carrots, sugar, milk, that's it. Milk in all it's forms is OK right from condensed milk, milk powder, cream, ghee or just plain milk or khoya*.
Here's a tried and tested recipe for Gajar Halwa or Sindhi, Gajrun jo seero from my Mom.
11/2 kgs grated-desi carrots i.e. not the ones used in chinese cooking.
1 cup ghee
1 cup milk
1 cup sugar
pinch of nutmeg
pinch of cardamom powder
handful of raisins.
pistachios and almonds, toasted or fried in ghee.
When I was young, i would grate the carrots for Mom and she'd make the gajar halva-cooking time is usually over an hour for 11/2 kgs of carrots, these days grating takes a couple of mins. in the food processor.
Take a non-stick pan, melt ghee, add carrots, stir till all are coated, add milk, reduce flame, cover and cook for an hour, stirring in between once or twice, if not using a non-stick pan you may have to Stir Constantly, making gajar ka halva in a non-stick pan is effortless, after an hour open the lid,(the grated carrots would have reduced to half their quantity and the liquid evaporated) increase flame to full, add cleaned and washed raisins, nutmeg, cardamom and sugar, stir constantly for 4-5 mins till sugar dissolves, liquid evaporates and ghee seperates (you may use less sugar for a low cal. dessert) serve warm sprinkled with chopped pistachios and almonds. Bon Appetit.
Grated carrots in non-stick pan
Desi carrots, peeled and ready for grating.
Gajar halwa will keep well for a week in the refrigerator, the ghee will solidify, so warm it in a microwave for a minute before serving.
N.B. Khoya is a product I don't use, most of the khoya tested by various laboratories have found traces of salmonella, shops selling it don't refrigerate it and there's no branded khoya, so not recommended.
This post first appeared on Bharat Mirchandani-Food & Drink Photographer, Food, please read the originial post: here
