Gajar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert with less fat (a minimum of 10.03% and an average of 12.19%) than many other typical South Asian desserts. Gajar halwa has a medium shelf life so it is now sometimes exported.
At festival time many people prefer vegetarian dishes as well as desserts in their Thali. Because of its low fat content, vegetarian characteristics, ease of making, medium shelf-life and taste Gajar ka halwa is a popular dessert all over India and often served at most festivals. The dish is popular among adults as well as children. In 300 grams of gajar halwa there are 268 calories (76 come from fat, 180 from carbohydrate and 16 from protein).
-: Ingredients :-
1 kg or 4 cup grated carrot / gajar
4 cup full cream milk
1 cup sugar
2 tsp ghee
8-10 unsalted whole or chopped cashews
8-10 unsalted roasted almonds
12-15 golden raisins
-: Instructions :-
1. Wash, peel and grate the carrots (gajar).
2. In a wide open pan add ghee and all the dry fruits. Roast it for one minute.
3.Add grated carrot to the same pan, carrot needs to be cooked only for 2 to 3 minutes until they turn soft.
4. Now add 4 cup of milk. try to use full cream milk instead of light milk.
5. Mix well and let the milk comes to boil. stir in between so that milk does not get stick to bottom.
6. Cook carrot and milk for 30 minutes on low flame, all the milk should be evaporated leaving behind thick khoya.
7. Once more than 1/2 of milk evaporates add 1 cup of sugar, mix it well with milk.
8. Once again, cook the carrots for 30 minutes in a low flame until all the milk evaporates.
9. Your gajar halwa is ready, garnish it with dry fruits, serve it warm or cold depending upon your preferences.
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