Labour of Love – Gajar ka Halwa or Gajorer Halwa
As days shorten to give way to winters in India, markets get flooded with organic red carrots or gajar. Sweet as sugar, they make perfect Halwa which is an Indian fudge recipe using Carrots, Milk, Sugar and Nuts.
Now, if you are wondering why ‘Labour of Love’ then try grating a kilo of carrots manually and chances are that once you make Halwa out of it, it won’t even go as long as 2-days. Well, no body can resist the second serving after all!
Having said that I would still say that making Gajorer Halwa or Gajar ka Halwa makes me immensely happy. Just the fact that I have a box full of this sitting in my refrigerator gives a different sort of satisfaction. Its like I have something extremely delicious to go back to, if I am ever hungry in the middle of the night.
How To Make Gajar Ka Halwa Without Khoya!
Normally, recipe for Gajar ka Halwa with khoya is highly popular as it is relatively quick and easy. Khoya or Mawa can be derived after simmering the full-fat milk over low flame so that its moisture content is removed, leaving behind the Milk solids. It is rich and creamy, and makes traditional Indian desserts decadent.
However, gajar ka halwa can be easily made if you do not khoya or mawa readily available with you. In fact, you do not need that gajar ka halwa with milkmaid recipe as well. All you have to do is get some full-cream or full-fat milk and a heavy hand of cow’s milk ghee or clarified butter.
With some little time in hand, this recipe can be mastered and you will get amazing gajar ka halwa, every time.
- 750 gms Carrots Approx 8-10 nos.
- 1 litre Full Cream Milk
- 1/2 cup Ghee or Clarified butter
- 2 tsp Cardamom Powder
- 1/4 cup Almonds Sliced
- 1/2 cup Sugar
Grate the Carrots manually or in a food processor. Make sure they are string like, not absolutely finely grated.
Take a heavy bottom pan and heat the ghee in it and add the grated carrots in it.
Toss them gently and let them fry for 4-5 minutes. You will see the aroma changes and the colour darkens as the carrots begin to caramelize.
Now, add the milk and allow it to simmer for next 45-50 minutes. Give it an occasional stir so that it doesn't boil over.
Once the milk has condensed completely, add the Cardamom powder and sugar.
As the sugar melts you would notice release of some water. Let them evaporate completely as the sugar caramelizes and gives the dark reddish-brown colour to the halwa.
Once it dries, turn of the heat. Add the sliced almonds and mix. Serve hot and fresh or cold.