Hi! Some of you might know that I am from north India.. And what justice am I doing to its cuisine if I did not make gajar ka halwa(carrot pudding) in winter season.
Even though I don’t experience winter season where I live, it is still a tradition that I need to continue..
For those who are not familiar with this dish, it is one of the most delicious dishes ever! Slow cooked carrot infused with dry fruits, milk , saffron and cardamom. A slight flavour of ghee(clarified butter) to lift up the dish even more!
Ingredients:
1 kg grated red carrots
2 tbsp ghee for beginning, 2 tbsp for later
1/2 tsp cardamom powder
a few strands of saffron
100 gm sugar
1 cup milk
1/4 cup chopped cashews and almonds
2 tbsp condensed milk
Directions:
First, in a pressure cooker, add ghee and let it melt.
Then add the carrots and cook on high flame for 2 to 3 minutes until they have reduced slightly, Keep stirring.
Pressure cook this for 7 to 10 minutes on medium fame. Once the cooker has cooled down, do not release the water of the carrots. These need to be further cooked and the way to check is when the water has evaporated.
Transfer it to another pan and cook until the water of carrots is not there. Then, add the milk, cardamom and saffron.
Make sure you do not add the sugar now as the carrots will stay undercooked after it.
This needs to be cooked until the carrots change the colour to a darker shade and the milk solids are only left. It takes about 15 to 20 minutes.
Add the condensed milk and sugar once you are sure that the carrots are completely cooked.
Add the nuts and mix well. Cook for another 10 minutes while continuously stirring. Serve hot!
I hope you guys liked this recipe and I would love to know your thoughts in the comments..Let me know your suggestions, opinions or any stories you have connected to India!
Question of the day:
Would you prefer to eat carrots like this or the usual way, in a salad?
LITTLE CHEF’S APRON 
Ganjar ka halwa is something, that’s nearly always there in the fridge during winter dyas in an Indian household… Thnks for the recipe! Might try once myself!!!
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I know right! So true.. thanks😁
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👍
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Reblogged this on Ned Hamson's Second Line View of the News.
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“Would you prefer to eat carrots like this or the usual way, in a salad?” If you can come over and cook this for us, I know we would prefer this to just plain salad! 😊
(However, for a point of clarification, it does not appear you used a pressure cooker. A pressure cooker has a lock-down lid, and usually a pressure gauge and release valve. Please correct me if I am incorrect.)
https://www.istockphoto.com/photos/pressure-cooker
❤️&🙏, c.a.
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Hi, I am glad you like it! I did use a pressure cooker… I did not show the process while it was cooked with lid on and the whistle.. It needs to be slightly cooked before it is pressure cooked and then later entirely cooked in a different pan.
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Thanx for the clarification! Anita sends her greetings, too.
❤️&🙏, c.a.
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🙂🙂❤ hello to her too 🙂
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SMiLs Dear Little Chef Aarushi
What A Brightly Lit Orange North
Indian Carrot Dish
Very Sweet With A
Nice Helping of Sugar too
Surely Good For The Eyes
Both Artistically And For Sight too..:)
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Thanks🙂🙂
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Pleasure😊
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Looks delicious
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Thank you 🙂
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