Ingredients with Measurements:
- 1 kg carrots, grated
- 1 liter whole milk
- 1 cup sugar
- 1/2 cup ghee
- 1/2 cup chopped cashews
- 1/2 cup raisins
- 1 tsp cardamom powder
Special equipment needed:
- Heavy-bottomed pan
- Wooden spoon
Step-by-step instructions:
1. In a heavy-bottomed pan, heat ghee and add grated carrots. Cook on low heat for 30-40 minutes until the carrots are soft and cooked.
2. Add milk and cook on low heat, stirring occasionally, until the milk is fully absorbed and the mixture thickens.
3. Add sugar and mix well until it dissolves completely.
4. Add chopped cashews, raisins, and cardamom powder. Mix well and cook for another 5-10 minutes until the mixture thickens and leaves the sides of the pan.
5. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400 per serving
Fat: 20g
Carbohydrates: 50g
Protein: 5g
Substitutions for ingredients:
- You can use almond milk instead of whole milk for a vegan version.
- You can use coconut oil instead of ghee for a vegan version.
- You can use jaggery instead of sugar for a healthier version.
Variations:
- You can add khoya or condensed milk for a richer version.
- You can add saffron for a more aromatic version.
- You can add grated coconut for a coconut-flavored version.
Tips and tricks:
- Use fresh, juicy carrots for the best flavor.
- Grate the carrots finely for a smoother texture.
- Cook the carrots on low heat to prevent burning.
- Stir the mixture occasionally to prevent sticking to the pan.
Storage instructions:
Store the halwa in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the halwa in a microwave or on the stovetop until warm.
Presentation ideas:
Serve the halwa in small bowls or cups garnished with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
Chopped nuts, cardamom powder, saffron strands.
Pairings:
Serve the halwa with a hot cup of chai or coffee.
Suggested side dishes:
Serve the halwa as a dessert after a meal.
Troubleshooting advice:
- If the halwa is too dry, add more milk and cook until it reaches the desired consistency.
- If the halwa is too sweet, reduce the amount of sugar in the recipe.
Food safety advice:
- Use fresh ingredients and cook the halwa thoroughly to prevent foodborne illnesses.
- Store the halwa in the refrigerator to prevent spoilage.
Food history:
Gajar ka halwa is a traditional Indian dessert made with grated carrots, milk, sugar, and ghee. It originated in the northern region of India and is often served during festivals and celebrations.
Flavor profiles:
Gajar ka halwa has a sweet, creamy, and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the halwa as a dessert after a meal or as a sweet treat with tea or coffee.
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Region: Indian