GAAJAR HALWA (PUNJABI) - CARROT HALWA

GAAJAR HALWA

There are several ways in which people prepare this halwa. To make things easier, a pressure cooker, microwave or even a rice cooker is normally used. However with each method, the taste will vary. I prefer to get the authentic irresistible taste so I go for the tradition way of preparing this sweet dish, using an open pan and slow cooking. Painstaking I know, but it is always well worth the effort. This is the Punjabi style Gaajar Halwa. Ingredients are not much but it is a rich dish. So here is what you will need.

INGREDIENTS

• 2 Kg Carrots - Make sure they are sweet. Washed, Lightly Scraped and Coarsely Grated 
• 2 Cups Sugar (More or less)
• 2 Litres Whole Milk
• Some Nuts - Cashew or Blanched Almonds (Slivered) and/or Pistacchio 
• 1 1/2 (One and a Half) Cups Ghee (Clarified Butter)
• 200 Grams Khoya (Solidifed Milk) - OPTIONAL

DIRECTIONS

1)  Place a heavy bottomed pan on heat and add half the amount of ghee. Heat it a bit and then add the slivered almonds or cashew nut bits and fry for a few seconds. Remove with slotted spoon and set aside.

2)  Add the grated carrots. Using a wooden spatula, stir fry the carrots on high heat for about 15 minutes. The idea is to get rid of the raw smell. Add the milk. Once it comes to the boil, reduce heat to medium. Keep stirring from time to time after that point.

3) After about 20 - 30 minutes, most of the liquid will have evaporated and the carrots will look mushy. Increase the heat and keep stirring otherwise the halwa will stick to the bottom of the pan. Stir until more of the liquid evaporates.

4)  Add the sugar. I suggest that you add only 1 cup first. Taste and then add more if required. The sweetness of the halwa depends entirely on your preference of sweetness. At this stage the halwa will appear to become liquidy again as the sugar starts melting. Keep stirring.

5) After a few minutes you will see the halwa beginning to change colour as the sugar caramalises. It will begin to clump in the middle of the pan. Add the rest of the ghee. Cook for a further 5 - 10 minutes - Keep stirring.

6)  If using khoya, add half the amount at this stage. Add half the amounts of the nuts you are using. Stir well to combine. Take off the heat.

7)  Transfer into a serving dish. Scatter the rest of the khoya and nuts to garnish. Serve hot or warm.