Winters!!! My favourite time of the year!!! The one sweet dish I associate with this season is Gajar ka Halwa or gajrailla. In most of the places it’s made with khoya but I don’t use it because of two reasons. Firstly,I don’t like the texture it gives to the halwa and secondly, the halwa if made with khoya cannot be stored for more than 3-4 days. Also, getting good quality khoya is also not easy. Adulterated khoya is rampantly available.
The recipe I use is my mother’s. She prefers using ingredients easily available at home for most of her cooking. So this one uses milk, cardamom and ghee. To expedite the process I pressure cook the grated carrots. Then I transfer it to a heavy bottomed pan, let the moisture from the carrots evaporate, add the rest of the ingredients, let it cook and in the end add some ghee. So that’s quick and easy.
Ingredients:
Carrots - 2 kg (washed, peeled and grated)
Full cream Milk - 1 ltr
Sugar granules - 1.5 cups (can be adjusted as per taste)
Cardamom Powder - 2 tsp
Raisins - 15-20
Cashews - 8-10 (broken)
Ghee or Clarified butter - 2 tbsp
Method:
1. Put all of the grated carrots in a pressure cooker. Cook it till one whistle. Then turn off the gas and let the steam release.
2. In a wok or a heavy bottomed pan, transfer the cooked carrots and cook till the moisture of the carrots gets evaporated.
3. Once the water is evaporated add the milk, cardamom powder, sugar, cashews and raisins. Mix well.
4. Keep the flame on medium low and let the carrots cook in the milk. Keep stirring in between. You could check the sweetness at this point and add more sugar if wanted.
5. Cook till all of the milk is incorporated. It will take around 40-45 mins.
6. Once the halwa is cooked add ghee. Mix well and turn of the flame.
7. Transfer to a serving dish and garnish with cashews nuts.
8. Serve hot and enjoy the winters!! .☺☺
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