𝑮𝒂𝒋𝒂𝒓 𝒌𝒂 𝑯𝒂𝒍𝒘𝒂

Could there be anything lovelier than a piping hot Gajar ka Halwa in a bowl. It is winter speciality to be precise because that is when carrots are cultivated extensively. But it isn't winter special anymore, is it? You can find Gajar ka Halwa in most of the dessert sections in a restaurants and is a major dessert during celebration. Be it birthday or diwali, gajar ka halwa is always there.I have seen people taking pleasure in enjoying halwa with a dallop of ice cream. Are you gajar ka halwa and vanilla ice cream kinda person? Well, I am not. I would prefer nothing to overpower the super awesome taste of Gajar ka Halwa. I was not aware of the fact that carrots were originally purple in colour and made a fool of myself when asked. Kala Gajar is what it is. I do know white carrot halwa is a gem of Old delhi, how fascinating. Carrots were cultivated in the regions of Western Afghanistan and Iran. Legend has it that the bright orange carrots was a result of breeding white and yellow carrots apparently in the honour of Prince William Orange. Orange carrots were sweet and had different texture than yellow and purple carrots. Later carrots reached Punjab and were cultivated in winters. Subsequently it reached Mughals who were always keen about things that pleasure their apetite and also whose cooks would transform anythinf into a slice of heaven. 

But then what was the inspiration of creating a halwa out of it. Again the turkish and pre ottomon era here. The basic halwa was nothing but cooking starch until it turns elastic. What a turkish delight it is. The turkish delight reached India through 2 Indian ports. First was Karachi and the other Kozhikode. Karachi halwa and Kozhikode halwa, sounds familiar? You have answers if you ever thought why Karachi halwa and Kozhikode halwa is so similar. All trade! 

Now take note of each and every sentence in the recipe. Going to share my mothers recipe of Gajar ka Halwa. No you can't cook Gajar ka halwa in a cooker. Don't disrespect it. What if we are in a hurry. Again no! Take a day off and cook Gajar ka Halwa leisurely and witness the magic( no shortcuts) or else get yourself from a restaurants. Here is a recipe of 1kg carrots because why not.

Ingredients :

1kg grated carrots

1/2litre milk

150g khoya

375g sugar

150g ghee

50g almond silvers

4 cinnamon sticks

5-6 cardamom pods

Method :

Melt 100g of ghee, add cardamom and cinnamon to sauté well. Add the grated carrots and sauté till the raw smell of carrot disappears. 

Now add milk and cook the carrots really well till soft and done on high flame. During the process half of the milk evaporates, at this moment add khoya ( if a solid block, crush it in your hands). Mix well after adding khoya till the milk completely dries up and khoya melts.

 

Only after the carrots are cooked and milk is dried up you need to add sugar. So add sugar at this point. 

Halwa gets sort of tinned down when you add sugar. Gently keep stirring the halwa on medium flame. Sugar absorbs moisture out of carrots. Cook till the halwa thickens and to the ideal consistency. Turn off the flame.

Meanwhile heat the remaining 50g of ghee, add almonds and raisins ( upto you) and sauté for 2min. Finish by incorporating this into the halwa. Set aside to cool. 

Happy Cooking♥️