Gajar Ka halwa with Gur ( carrot milk pudding with Jaggery)
The other day I happened to read an article about some foods which are actually good for us but they have been branded bad. One of them was Gajar Ka halwa. The article said that it should be eaten not after a meal but in between meals to prove beneficial to us, but must be made with gur (Jaggery) and not sugar. Honestly, I have never eaten Gajar Ka halwa made with gur but I could not resist trying it out. I made a small portion and was bowled over by the unique taste and aroma. Move over sugar, Gajar Ka halwa will henceforth be made only with Gur in my kitchen. Approximately 600 gms of carrots will give you 400 gms net weight after peeling and wastage.
Ingredients Carrot 400 gms (weight after grating) Full cream milk 800 gms Gur 90 gms Water 2 tbsp Cardamom pd 1 tsp Cashew nuts 2 tbsp Raisins 2 tbsp Ghee 1 tbsp Method
Wash and peel the carrots.
Grate the carrots and pressure cook them for two whistles with a cup of milk from the recipe.
Meanwhile put rest of the milk to boil in a heavy bottle wide pan.
Add boiled carrots to the boiling milk.
Continue cooking on slow heat till almost all the milk has evaporated.
Keep stirring regularly to avoid it form sticking to the bottom.
In a saucepan heat gur and 2 tbsp water and cook till all the gur has melted and it reaches a very thick consistency.
Pass it through a metal sieve and then add it to the carrots.
Stir continuously as now the chances of it sticking to the bottom are even more.
Continue to cook till the mix is completely dry.
In a small pan heat the ghee. Fry the cashew nuts and raisins.
Keeping a few aside for garnishing, mix rest of them along with the ghee with the halwa.
Also add in the cardamom powder.
Stirring continuously roast on medium to high heat for a 3-5 minutes.
Remove from fire . Garnish with remaining nuts and serve warm .
Once completely cool store in fridge in an air tight container. Warm it before serving.
Stays fresh for 7 - 10 days in the fridge.