Renu Goel’s Gajar(Carrots)Halwa
- Mar 4, 2017
- 1 min read
“Gajar Halwa” is a highly popular & richly nutritious desert eaten generally in winter season and was originated from North India & Pakistan during Moghul Dynasty. The word “Halva” is actually Arabic Translation of the English Word “sweet”.
Ingredients used for preparing “ Gajar Halva” are; Milk-1.5 ltrs,Gajar(Carrots)-1 kgm,Sugar-200 gms, Elaichi Powder-1/4 th tea spoon,Khoya-200 gms, Pure Ghee-50 gms, Almond & Cashew Nuts cut-pieces-50 gms.
The basic methodology; Cut the gajar in thin pieces preferably using Kaddukas. Then grated gajar and milk to be heated up in a pen, until the milk appears to have dried –up leaving a concentrated mix, add khoya to it and mix it well. When it becomes concentrated, add Sugar to it and continue heating, until the sugary –mix also becomes concentrated. Add the pinch of Elaichi Powder at this juncture and take the pen down from gas burner.
Take another pen on the stove, pour some desi ghee into it and once the ghee is melted and becomes little hot, add dry fruits pieces to the ghee. Fry the dry fruits pieces a little and put the halwa in this pen on the gas stove and mix the entire mixture and fry it further a little. At this stage, take the pen down from the stove, put some more dry fruit pieces on its top layer and halwa is ready to be served.
You can enjoy Gajar Halwa as a sweet as well as post-lunch/dinner desert. The tasty & healthy cooking veteran Renu Goel has created her own recipe for Gajar Halwa and you can watch/subscribe her video on her u-tube channel, “Renu’s Kitchen Expresso”.
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