Gajjar Halwa
Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.
Ingredientsfor 4 servings
- Carrot : 1 k gm — shredded
- Milk : 2 cup
- Sugar (adjust according to taste) : 1/3 cup
- Cardamom powder : 1 tsp
- Cashew nuts/almond/raisins, a few — chopped
- Ghee : 2 tsp
Preparation
Step 1
Heat ghee in a pan and add the shredded carrots and stir fry for 2 - 3 minutes.
Step 2
Enter Step.
Step 3
Add milk and cook uncovered on a slow gas stirring occasionally till the milk dries up.
Step 4
This takes approximately 45 - 50 minutes.
Step 5
Add 1/3 cup sugar and Stir everything together thoroughly. The mixture will become slightly liquid when the sugar melts.
Step 6
Cook till the carrot mixture has dried up.
Step 7
Add cardamom powder and half the cashew nuts, raisins and almond slivers and Stir everything together thoroughly.
Step 8
Enter Step.
Step 9
Garnish the gajjar halwa with the remaining cashew nuts, raisins and almond slivers.
Step 10
Serve plain or with vanilla ice-cream.
Tip
When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.
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