GAJAR KA HALWA 😍
Though there are many short cut recipes to make gajar ka halwa like cooking with milkmaid or cooking in a pressure cooker, microwave. The one made by cooking on a slow flame by adding thick malai or khoya(milk solids) is the most delightful one.
You can call me lucky because I have granny to cook such delectable dishes at home in the most authentic way. Also, you can't really measure ingredients with cups and spoons when your grandmother is cooking because the entire recipe is based on her instincts. Though many of you might be tempted to make an attempt so, here are the approximate measurements
1 kg grated carrot
1/4 cup ghee (the amount of ghee might sound less but, since we are using thick malai, it will leach out the fat on cooking)
1.5 cup sugar
1 cup Thick malai from Buffalo's milk
1 tsp cardamom powder
1/3 cup mixed dry fruits (almonds, raisins, cashewnuts)
Heat the ghee in a deep non-stick kadhai,add the dry fruits, quickly roast them till they turn golden brown in colour. Remove them and keep aside.
In the same kadhai, add the carrots, mix well and cook on a slow flame for 6 to 8 minutes, while stirring continuously. Meanwhile heat the malai for a few minutes on the other flame
Add the thick malai, mix well and cook on a slow flame for 12-15 minutes, while stirring continuously. The malai(milk) will be evaporated and the halwa is almost cooked now.
Add the sugar & cardamom powder, mix well and cook on a slow flame for another 8-10 minutes, while stirring continuously.
Serve warm or store refrigerated in an air-tight container till serving. .
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