Gajar ka Halwa ( Carrot Pudding ) 2020

Planning Time 15 mins 

Cook Time 1 hr 

Complete Time 1 hr 15 mins 

Course: Dessert or sweets

Cuisine: Indian

Servings: 4 

Ingredients: 

Carrots – 1/2 kgs or 5 nos approx. 

Sugar – 1 cup or 200 gms 

Entire Milk – 1+1/2 cup 300 ml 

Ghee - 6 tbsp 

Cashew nuts – 10 

Almonds - 7 (discretionary for embellishing) 

Cardamom powder – 1/2 tsp 

Method: 

Wash the carrots and trim their edges. Scratch the skin delicately and grind every one of the carrots utilizing a grater and keep aside. I utilized my nourishment chopper. 

Absorb the almonds some warm water for 15 – 20 mins. Strip the skin off and cleave them into bits and keep aside. 

Cleave the cashew nuts into little pieces and keep aside. 

Warmth a substantial bottomed skillet or urli and include 3 tbsp of ghee. At the point when it turns out to be warm, include the cleaved cashew nuts and dish over low fire till brilliant dark colored. Channel them totally, move to a plate and keep aside. 

Presently to a similar dish, include the ground carrots. Stew the fire totally and sauté for 15-20 mins. The shade of the carrots would have totally changed and it would have gotten cooked totally. Be that as it may, the most significant thing is the crude smell of the carrots would be totally passed at this point. 

Presently add the milk to the cooked carrots and increment the fire to medium. Let the carrots cook in the milk till the whole blend nearly gets dry. Continue blending in the middle of to evade the carrots adhering to the base of the dish. This should take 15-20 mins. 

Presently include the sugar and blend well. When you include the sugar, the whole blend would indeed get condensed or of free consistency. 

By and by continue cooking till the whole blend turns out to be thick. The sugar would start to caramelize the carrot and milk blend and the you can see that the consistency getting clingy. This should take 15 mins. 

When the halwa gets dry, include the staying 3 tbsp ghee, cardamom powder, simmered cashew nuts and blend well. Cook for 5 additional mins while blending persistently and the halwa will meet up in a mass. Switch off fire and take off stove. 

Serve hot or warm in singular dishes sprinkled generously with almond fragments. 

Notes: 

The initial step to getting a decent tasting halwa is sautéing the carrots in ghee. The crude smell must not be there by any stretch of the imagination. In the event that you hustle just a bit with this progression, your halwa will taste raw.The sugar amount can be balanced by close to home taste. I felt that 1 cup was simply flawless without being excessively sweet.I utilized the seeds of 2 cardamom and beat them well in my mortar and pestle and disposed of the skin off.