Gajjar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color.  Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid al–Fitr and Raksha Bandhan. It is served hot during the winter.  Check out the recipe for Khoya below.

Ingredients

• ½ kg. Carrots
• ½ litre (2 cups milk)
• ½ cup sugar
• 3 tbsp. ghee
• 1 tsp. Green cardamom powder
• 2 to 3 tbsp. Khoya
• Almonds, Pistas & Raisins for garnish

Peel, wash and grate carrots.  Cut the nuts into slivers.  You may blanch the nuts if you wish.  Soak raisins in water.  Boil milk in a kadai, add the grated carrots.  Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently.  Add the sugar and mix  well, stirring until dissolved and the sugar liquid has evaporated.  Add the ghee and saute for 5 minutes.  Switch off flame and add cardamom powder and mix.  Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.

To Make Khoya:

Traditional method

• 1 litre milk

1. Put milk in a vessel, bring to a boil and reduce to low heat.
2. Then stir after every 5 minutes until reduced by half.
3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
4. Remove to a bowl, cool and refrigerate.
5. Use withing 48 hours in the refrigerator.
6. Alternately keep in the freezer and use as when required.

Instant method

• 250 gms milk powder
• 250 gms cream

1. Mix well together and microwave on high for 2 minutes.
2. Remove, mix well and microwave for another 2 minutes.
3. Use as required.