Gajar Halwa is one of the most popular and favourite desserts of South Asia, specially in winters as it is served hot rite from the wok and garnished with dry fruits. People serve this on special occasions like Eid, Diwali, Birthdays, Weddings, Home Dinners, Parties, etc.
It is also known as “Mausam – e – Sarma ki Saughaat” (The Gift of Winter Season) in Pakistan. Mums make this for their children so they can consume the nutrients of seasonal vegetable, Carrot, which is also very good for eyesight and health.
Just imagine! In cold month of December, you and your friends are gathered in open air canopy for BBQ dinner and you get this hot, milky, sweet, cardamom scented carrot dessert………… wow!
Anyway, Its Summer in Pakistan and people are waiting for mangos so lets dedicate this recipe to our Australian mates! How about “Mausam-e-Sarma ki Saughaat forAussies”………….. 🙂
Give it a go and let me know how you go with it.
- 250 gms home made khoya (recipe given below)
- 1lt. full cream milk
- ½ tspn cardamom seeds
- ½ cup slivered almonds
- ½ cup chopped walnuts (optional)
- ½ cup chopped pistachios
- ½ cup cashew nut halves (unsalted)
- 250 gms butter/ ghee
- 1kg grated carrots
- ½ cup sulatana
- 250 gms sugar
-Take a thick bottomed deep pan and cook grated carrots in sugar and milk until the water of carrots and milk gets dry. This process will take around 20 – 30 minutes on medium heat.
-Meanwhile, for Khoya combine 250gms of full cream powdered milk and 250gms (1 cup) of thick cream and microwave for 1 minute. Take it out, mix and microwave for 2 more minutes. Allow to cool. Khoya is ready to put in stuff like kheer, gajar ka halwa, kajrela, etc.
-Now getting back to our Gajar ka Halwa, melt butter in a frying pan and fry sulatana until it is puffed up. Sauté other dry fruits and add this mixture to the carrot mixture. Mix and cook for 5 minutes on medium high heat.
-Now crumble khoya with your fingers and add it to your dish. (reserve 3 tbspns of Khoya for garnishing). Mix and cook for another 5 minutes.
-Take it out in your serving dish, garnish with some crumbled khoya, dry fruits, etc. and serve hot.