Gajar Halwa

INGREDIENTS

2 cups finely grated carrots 1 and half litres of milk 1 can condensed milk1 can dessert cream Teaspoon of Elachi (cardomom) powder Half a cup of sugar (add sugar to taste) 4 tablespoons of Semolina¾ cup ghee (Clarified butter)A few threads of saffron Slivered almonds and coconut for serving

METHOD

1. Place finely grated carrots and milk in a pot and bring to a boil ( each up should be a full cup that has been pressed in with no air bubbles) 2. Allow to boil whilst stirring regularly to avoid scorching 3. Once the carrots become mushy and most of the milk has burnt out leave aside 4. In another pot heat the ghee (Clarified butter) and add the Semolina and braise do not let it scorch5.put the carrots in the ghee (Clarified butter) now and stir properly.6. Add the saffron, Elachi (cardomom) & sugar.7. Stir well and fast to avoid scorching.8. When the halwa fluffs up remove from heat9. Serve immediately topped with desiccated coconut and Slivered almonds, or pistachios (optional)The halwa keeps well in the freezer

POSTED ON

06 Oct 2020

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