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Title: The Ultimate Guide to Chicken Pulao: A Flavorful Journey Through Tradition and Taste

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Carrot Halwa (Gajar ka Halwa)

 

Carrot Halwa (Gajar ka Halwa)

Carrot Halwa, also known as Gajar ka Halwa, is a traditional Indian dessert made from grated carrots, milk, sugar, and ghee. This rich and indulgent sweet dish is often prepared during festivals and special occasions. It has a unique blend of textures and flavors, making it a favorite among dessert lovers.


Ingredients

  • 1 kg carrots, grated
  • 1 liter full-fat milk
  • 200 grams sugar (adjust to taste)
  • 4 tablespoons ghee (clarified butter)
  • 10-12 cashews, chopped
  • 10-12 almonds, chopped
  • 10-12 pistachios, chopped
  • 1 teaspoon cardamom powder
  • A pinch of saffron threads (optional)
  • 2 tablespoons raisins

Instructions

  1. Preparation:

    • Wash and peel the carrots. Grate them finely using a grater or food processor.
    • Heat the milk in a heavy-bottomed pan and bring it to a boil.


  1. Cooking the Carrots:

    • In another heavy-bottomed pan, add 2 tablespoons of ghee and melt it on medium heat.
    • Add the grated carrots and sauté them for about 10-15 minutes until they become soft and the raw smell disappears.

  2. Cooking with Milk:

    • Pour the boiled milk into the pan with sautéed carrots.
    • Cook the mixture on medium heat, stirring occasionally, until the milk reduces and thickens. This process can take about 45-60 minutes.

  3. Adding Sugar and Ghee:

    • Once the milk has reduced and the mixture has thickened, add the sugar and mix well.
    • Continue to cook the halwa, stirring constantly, until the sugar dissolves completely and the mixture thickens again.
    • Add the remaining 2 tablespoons of ghee and mix well. Cook for another 5-10 minutes, ensuring the halwa doesn't stick to the pan.

  4. Flavoring and Garnishing:

    • Add the cardamom powder and mix well.
    • In a small pan, heat a tablespoon of ghee and lightly fry the cashews, almonds, pistachios, and raisins until they are golden brown.
    • Add the fried nuts and raisins to the halwa and mix well.
    • If using saffron, soak the threads in a tablespoon of warm milk and add it to the halwa for enhanced flavor and color.

  5. Serving:

    • Serve the Carrot Halwa hot or warm. You can also refrigerate it and serve cold, as per your preference.
    • Garnish with additional chopped nuts if desired.


Tips

  • For a richer flavor, you can add khoya (reduced milk) or condensed milk to the halwa.
  • Make sure to use fresh, juicy carrots for the best results.
  • Adjust the sugar according to your taste preference.
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