Gajar ka halva (carrot custard)

Hello readers,

Today I am here to show you the process to make "Gajar ka halva"(carrot halwa). Before that would like to share you the story behind the dessert. According to food historians the halwa is an old as the hills and has its roots sometimes in 3000 B.C.E. Many food historians claim that the first known recipe of halwa appeared in the 13th century Arabic kitab(book) al-Tabikh(the book of dishes) written by Muhammad ibn al-Hasan Ibn-al-Karim. It was rechristened as halva in Sanskrit, halwa in Egypt, Makedni kos Halvas in Greece, halvah in Hebrew,hilwa in Arabic, helva in Turkey and halva here in India. Hope you like the information!

Ingredients:-

1. Carrot- 500g.(young tender)

2. Milk- 2cups.

3. Sugar- 3/4 cup

4. Cardamom powder- 1/2tsp.

5. Ghee (clarified butter)- 1/2cup.

6. Mixed nuts- 1/2 cup(pistachios, cashews, almonds)

7. Raisins- 2tbsp.

8. Khoya(Mawa)- 1/2 cup(grated).

Preparation Method:-

Step 1- First rinse carrots under running water and peel them.

Step 2- Grate them in a food processor.

Step 3- Chopped nut first then fry them until golden with the help of 1tbsp ghee(clarified butter). Add raisins and fry for few seconds.

Step 4- Next bring milk to a boil in a heavy bottom pan. Add grated carrots and cook on medium flame. Stirring often to prevent scorched.

Step 5- Once milk will start evaporates, add khoya, sugar and mix well.

Step 6- Cook until half the moisture evaporates, then add remaining ghee into it. Stir to combine well the halwa with ghee.

Step 7- When moisture evaporates completely and will became arometic & thickens. Sprinkle Cardamom powder. Give a quick mix. Turn off flame.

Step 8- Transfer the halwa in a serving bowl and garnish with fried chopped mix fruits.

Step 9- Serve warm or chilled with ice Cream.

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