Ultimate comfort in Carrot Pudding : Gajar Halwa

Who doesn’t love Gajar Halwa, I have never met anyone in my life who has said no to this ultimate comfort food. When made fresh in winters, hot and rich.. it just fills you with warmth and comfort, like a ‘’Melt in mouth’’ experience. There was a time when I used to go to a near by market only and only to have a bowl of Gajar Halwa after dinner. I had dragged my friends a lot for this. Although they used to always no to this invitation in chilli nights of Delhi’s Winter, I am sure they also looked forward to my ranting towards the shop, dragging them along with. They just never showed it to me :D

I have tasted many version of this tempting dish , sometimes at my friends or relatives place , other times at some Restaurant or even small Dhabas and not to leave the Wedding Parties where it’s kind of staple in winters. But I love the version my Mom prepares the most. She doesn’t add any Khoya or Petha in the preparation ( which most people does ) and not too much Ghee which also makes it a less fatty version. So its loaded with Sugar but then it depends on your taste how much of it do you actually want. Mum used to stir it nice and for long till it starts sticking to the bottom and then she used to scratch that layer for the extra crunch. I know now that it was not deliberate since we did not have a non stick Kadhayi by then but I loves the crunchy taste of that scratched Halwa somehow. So I try to give that effect in my version too J

 

I make it quite often since most of the time we have carrots left in my kitchen. Sometimes I try my NO SUGAR  version and sometimes this one. I sometimes add Bottle guard or Beetroot also but this time its plain carrot Halwa for your treat.

Ingredients:

• 4 cups grated carrot ( almost 6-7 large carrots )
• 2 tbsp Ghee
• 1 cup Sugar ( or less )
• 2 cups whole milk + 1 can condensed milk 

Flaked Almonds for garnish

Method:

• Heat  1 tbsp of Ghee in a pressure cooker and add grated carrot, sugar and milk . Pressure cook till one whistle and open when pressure eases off.
• Now heat the other 1 tbsp Ghee in another Pan ( heavy bottomed Wok ) and pour all the content in it, keep stirring on medium flame for 10 minutes.
• Lower the flame and let it simmer for next 20-25 minutes. Keep stirring in between to avoid sticking. It should all come  together like a mass.
• Now comes the tricky part. With as less as ghee we have used here, it will start sticking at the end eventually and at that point you really have to stir it hard and fast keeping flame at medium and not low. It will stick a bit in between but that will bring in the crunch here. Just do it for next 1-2 minutes and turn off the flame.  
• Garnish with flaked almonds.