Gajjar/ Carrot Ka Halwa.

Happy New Year 2015 ... 

Bringing in the year with a bang with Gajjar ka Halwa ... 

Stay Blessed, Spread Happiness ....

"Gajjar/ Carrot Ka Halwa" ... traditional sweet dishes are always as pleasure to dig into and enjoy them as it is ... here is one of the most delicious and famous Indian dessert also know in some parts of India as gajrela, gajar pak etc. ... a carrot based sweet dessert pudding prepared with sweet red colored carrots offered as Naivedyam/ Prasadam or served as dessert during festive or other celebrations ... 

** Gajjar ka Halwa is the most famous dessert in India and more so during winters as that's the season when these sweet red colored carrots are available in plenty. It is not at all surprising to find them served as dessert on table in homes to guests or during celebrations just like how aamras is during mango season. 

** Though Gajjar ka Halwa can be relished as it is there are plenty of combinations preferred to be served as is the region of the country. In some places they are served with poori, while some love it with ice creams or malai kulfi. A very popular Indian sweet prepared with grated carrots is one of the most favored during season. 

** Gajjar ka Halwa is a children's favorite and each home has its own recipe with minute changes. However, its largely prepared with carrots, ghee, sugar, milk or khova and flavored with cardamom while its garnished with dry fruits like cashew nuts, raisins, khus khus, almond slivers etc. as per each ones own choice. 

** Gajjar ka Halwa is a traditional Indian dessert that's rich and decadent is pure bliss to dig into served warm or cold and in my home we love to relish it with poori, though I can have a large bowl full as it is. I love addition of fried cashew nuts and khus khus (poppy seeds) though you may chose to add what is your families favorite. 

** Here is my own recipe for "Gajjar/ Carrot Ka Halwa" my style ....

** Wash well about 1 kg of red carrots/ gajjar and dry them with a napkin. Peel off the outer skin and then grate them on a medium hole sized grater. 

** Heat about 1/4- 1/3 cup of home made ghee/ toop in a thick bottomed kadai, when hot add in the grated carrots and fry on medium heat for 5-7 minutes. 

** Add 2 to 2-1/2 cups of sugar (shakkar/ sakkara) along with 1/2 liter (approx. 3 cups) of full fat or skimmed milk/ doodh, mix well and bring to a boil on full heat.

** Note : The addition of sugar depends upon individual/ family preferences on sweet level, so increase or decrease accordingly. 

** When the mixture has come to a boil, reduce the heat to minimum and cook on while you keep stirring to avoid the carrot gets burnt at the bottom. 

** Add a pinch of saffron/ keshar (Optional) and let cook till the halwa leaves the sides of the kadai and the ghee oozes out from the sides. 

** Lastly add 1/2 tsp of cardamom (ellaichi/ yellu) powder and mix well. Remove from heat and let rest a while or pour it on to a try and pat to level.

** For Garnishing : Heat 1 tblsp ghee/ toop in a small pan, add 1/2 cup of cashew nut/ kaaju/ Kajjubi broken pieces, till lightly browned. Immediately add 2 tsp of poppy seeds/ khus khus and fry till its color changes, remove, add to gajjar halwa and mix well, do not allow the khus khus to get burnt.

** Note : Addition of cus cus/ khus khus/ gasa gase/ poppy seeds is optional and you can skip it if not desired. However, I always add it as we love its crunch.

** "Gajjar/ Carrot Ka Halwa" is done and ready to be offered as Naivedyam to God or as dessert to all. The halwa can be served hot or cold as it is as per individual choice. The halwa can also be served with poori or topped with Vanilla Ice Cream.

** These days innovation has taken over in food just like in other fields and there are plenty of ways in which desserts are served. You will find them served with ice cream, malai kulfi, poori, cakes and many more ways, so just go and enjoy the way you prefer. 

** "Gajjar/ Carrot Ka Halwa" is also prepared in many more ways like with addition of milkmaid, khova, in mixture with beetroot, rava etc. I will be sharing them as and when I prepare, till then go ahead with this traditional and easiest way of preparing it and enjoy it with your family and friends. Take Care have a lovely year ahead.