Hey guys! Hope you all are doing well? Carrots are available in abundant in winters and the juicy red carrots call out to you. The most common and famous sweet/dessert we normally make during the winters using these carrots is Gajar ka Hawla (Carrot ka Halwa). It a sweet/dessert dish made using the long red carrots (not the small orange ones) in which you basically boil the carrots in milk and let them cook in it. The process is a bit lengthy but the taste is worth it! A bowl full of this sweet dish can satisfy your sweet tooth and hunger pangs. Yes it full of calories and I would suggest not to try and find out an alternative to it. However if you are health conscious you can make it using low fat milk and instead of sugar you can use stevia. It is while it warm and later you can microwave it and eat it, as it is a recipe for the winters. You can have it with icecream (Yes you heard it right!), take a scoop of vanilla ice cream and a scoop of gajar ka halwa on top of it. It tastes amazing. Follow the recipe as given and you will get the perfect Gajar ka Halwa. So lets get cooking..
Ingredients:
Carrots – 2 kg
Milk – 2 litres
Mawa (Eavporated Milk) – 200 grams
Sugar – 1/2 kg
Ghee/Clarified Butter – 1 cup
Cardamom Powder – 1 tbsp
Chopped Nuts (Almonds, cashews and raisins) – 2 cups
Method:
1) Peel the carrots. Grate the carrots taking care you do not grate the middle white portion. Grate around the white part as the white part will make the halwa bitter.
2) In a broad wok take the ghee. Add in the grated carrots and then add the milk.
3) Add the milk to this carrots and on low lame let the mixture boil and simmer. The carrots will start to cook in the milk and become soft.
4) Keep stirring in between. Cook till all the milk is almost absorbed by the carrots (approximately 25 minutes). At this stage add the mawa, sugar and cardamom powder and mix it well. Let it cook again till the milk is completely absorbed by the carrots and the sugar has completely dissolved.
5) Now switch off the gas and sprinkle the nuts. and mix in it roughly. Serve warm.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.
Cooking with Shail 
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