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Gajjar Halwa
Ingredients:-
750g sweet
carrots - grated
750g milk
1 cinnamon stick
4 tablespoons Ghee - you can also
substitute this with a neutral flavored
oil
3 tablespoons
khoya
- substitute with ricotta cheese
60g sugar
30g almonds - without skins and coarsely
chopped
30g cashews - coarsely chopped
15g unsalted pistachios - finely chopped
60g sweet raisins
8 cardamom capsules - finely crushed -
as an alternative use 1/2 teaspoon
cardamom powder
Method:-
In a large heavy
pot add the grated carrots, milk and
cinnamon stick and bring to a boil.
Uncovered, cook for approx. 20 - 25
minutes or until the mixture has
slightly thickened and the milk has
integrated into the carrots. Stir the
mixture frequently to avoid it sticking
to the pot.
You do not want a gooey-mushy
consistency but rather a light and
fluffy one, so make sure that the grated
carrots do not turn into a mushy
mixture, by taking the mixture off the
heat when it has reached the desired
texture and when the carrots are cooked.
If there is still any excess milk in the
pot, drain it.
Stir in the khoya or ricotta cheese and
set aside. In a non-stick frying pan
heat up the ghee (or oil), then add the
carrot mixture. Add the sugar and stir
constantly to dissolve. On a high heat
sauté for 3-5 minutes until the carrots
glisten and start to turn a wonderful
golden color.
Add the cardamom (or cardamom powder),
nuts and raisins and sauté for a further
3 minutes. Make sure you mix the
ingredients often so that they are
nicely infused with each other and to
avoid it sticking to the pan.
Serve this warm or cold. |
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