Halwa Dessert Recipes

GAJAR KA HALWA | CARROT HALWA

Steps:

• First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.
• You need approx 4 to 4.5 cups grated carrots.
• In a kadai or deep thick bottomed pan combine milk and grated carrots.
• On a low to medium flame, bring the whole mixture to a boil and then simmer.
• While the mixture is simmering on a low flame, keep on stirring in between.
• The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
• When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
• Stir well and continue to simmer and cook on a low flame.
• Do keep on stirring the halwa in between.
• Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
• Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.

HALWA DESSERT

Steps:

• Boil the sugar, water and saffron together to make a light syrup, set aside.
• Melt the ghee or butter in a deep pan over medium heat, blending in the farina and stirring constantly so that the mixture will not burn.
• Add the sultanas and almonds.
• Within 3 or 4 minutes, the mixture should be a light brown.
• Add the saffron syrup (use caution as it will splatter) and continue stirring constantly.
• Turn the heat to its highest and cook quickly until the mixture is the consistency of mush and the ghee just begins to separate.
• Remove from heat immediately, and allow to cool.
• Serve hot or warm as a dessert.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

CARROT HALWA

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.

INDIAN HALWA RECIPE

Steps:

• Sugar syrup: Mix water u0026 sugar and bring to a boil and remove. The idea is to just dissolve the sugar and not reduce it. Keep aside.
• In a pan heat the ghee and add atta. Cook on a slow flame till the color gradually changes to golden brown.
• At this stage add the syrup and on slow flame cook till it absorbs all the water.
• [CAUTION: Be very careful at this step. VERY SLOWLY add the syrup from a distance (wear mittens as a precaution), as the pan would be very hot and adding water to it may cause hot steam to blow].
• Cook for some more time till the ghee oozes out of the sides of the halwa.
• Once the texture becomes sandlike, don't leave it unattended and keep stirring continuously. It can burn very fast and become dark brown, so be near. The final dish should attain a golden-near-brown color.
• Serve hot.