Quick Gajar Halva 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.
Nutrition Facts : Calories 328 kcal, Carbohydrate 42 g, Protein 7 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 38 mg, Sodium 128 mg, Fiber 3 g, Sugar 35 g, UnsaturatedFat 3 g, ServingSize 1 serving
QUICK GAJAR HALVA
_Gajar halva_ is a luxurious Indian dessert made from carrots slowly cooked down with sweetened milk and spices. This version is fast enough for weeknights and brings the warmth of the Indian sun to mind.
Provided by Ian Knauer
Time 35m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Bring carrots, cream, raisins, sugar, and cardamom to a boil with 1/8 teaspoon salt in a 3- o 3 1/2-quart heavy saucepan, then cover and gently boil, stirring occasionally, until most of liquid has evaporated, about 25 minutes. Uncover and boil, stirring often, until liquid has evaporated, about 5 minutes. Serve warm.
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