Gajar Halwa

A balanced diet is a cookie in each hand. ~ Barbara Jhonson

Gajar Halwa, as a recipe came in India during the Mughal period. The word "Halwa" is a Arabic word, meaning "Sweet". Originally, it was cooked with just three ingredients. Carrots, Milk and Ghee.

Over the time, the recipe has evolved and made its mark as a prominent and savory dish, across the world. The variations of this recipe can be made by adding Khoya, Dry Fruits, or Condensed Milk. It totally depends upon the amount of time you have in hand to make this recipe.

Have you ever seen the halwais make Gajar Halwa at weddings? Being born and brought up in Lucknow, is a treat in itself. There are so many weddings and so many wedding invitations during the specific seasons. You almost end up eating shaadi ka khana every other night. As a kid I used to look forward to Winter Weddings. The amazing bharwa bhindi, Gulab Jamun, Mix vegetables, Navratan Korma and Missi Roti. What a treat!!

Today's recipe is an execution of one such wedding. In tier 2 and 3 cities, till date the weddings don't happen in hotels or closed places. It usually happens in parks and open spaces with color canopies, making up the mandap. This wedding happened to be, right in front of my house. Somehow, I always wanted to try this recipe once.

So here it is.

Take a look at the recipe below.

RECIPE:

Servings: 3

Cooking Time: 1 Hours

Ingredients:

1. 1/2 kg Grated Carrots

2. 500 ml Milk

3. 6 Tbsp. Sugar

4. 2 Tbsp. Ghee

5. 1 Bay Leaf

6. 1 Cup Water

Steps:

Step 1: In a pan, add 2 Tbsp. ghee. Add the bay Leaf and fry for 1 minute.

Step 2: Add the grated carrots. Fry till the water evaporates. This would take around 5 minutes, on high flame, with continues stirrings.

Step 3: Lower the flame. Add 1 cup water. Add sugar. Cover and cook for around 30 minutes, on low flame.

Step 4: In a deep pan, preferably heavy base, boil the milk till it gets a full boil and lower the flame. Reduce the milk to half, on low flame, with frequent stirrings. This should take around 30 minutes.

Step 5: When the milk reduces to half. In the boiling milk, add the cooked carrots.

Step 6: Keeping the flame low, cook the carrots, till the desired consistency is reached. Ideal consistency is when the milk evaporates completely.

Step 7: Put off the flame. Add 1 tbsp. ghee and cover with a lid.

Mix the ghee well with the halwa, before serving. This dessert is preferred, served Luke warm.