Carrot Halwa
But who wants to wait for that when the halwa tastes just as amazing any time of the year. Dry fry whole cashews in a pan over low to medium heat until golden.
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Once the milk starts boiling reduce the heat and let the mixture simmer.
Carrot halwa. Carrot halwa is the most popular Indian dessert or sweet pudding loved by all. Reduce the heat and simmer for 1 hr stirring frequently until the milk has evaporated. Grind cashews until they start to.
Step 1 of 4. Carrot halwa also has a moderate shelf life. Put the carrots pierced cardamom pods and milk in a heavy-based pan and bring to the boil.
Fry until it turns. Step 2 of 4. Step 4 of 4.
STEP 2 Heat the butter in a deep pan and stir-fry the carrot. Carrot halwa or gajar halwa this is an all-time favourite dessert in India. Traditionally delhi carrot is used to prepare halwa.
Step 3 of 4. Firstly peel the skin of carrot and grate finely. In a large kadai heat ¼ cup ghee and fry 10 cashew 10 almonds.
It can be stored in refrigerator for almost 2 weeks and can be relished. You can do this in a thick bottomed pan. I believe this north Indian carrot pudding which is also known as Gajar ka halwa or Gajrela does not need a great explanation.
Carrot halwa is made predominantly in the winter season maybe because carrots are fresher and more abundantly available. In India during winter a special variety of bright red carrots are available and this halwa tastes divine with those carrots. Transfer to a mortar and pestle.
Cook grated carrots with about a cup of milk till soft. It is made in pure ghee milk sugar and then seasoned with dried fruits.
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