The summer is almost at its end. One can feel it in the air…the slight chill in the evening air reminds you of the change of seasons. The leaves will soon change their colors. It’s that time of the year when everything around you is just perfect. Not too much heat, nor cold… green around with hints of the colorful fall ahead.Its time for a new recipe in my blog for all the sweet-lovers.
Gajar halwa or carrot pudding has been childhood favorite delicacy made during the winters. But since we get all kinds of vegetable and fruits throughout the year its easy to have whatever you like whenever you want. So here I am, with a tray full of carrots that I had purchased to make a carrot cake, but ended up making carrot pudding.
- Carrots – 1 kg or 2 lbs
- Ghee (preferably), butter or oil – 2+1 tbsp
- Milk – 2-3 cups (approx)
- Sugar – 1/2 to 1 cup or to taste
- Green cardamom powder – 1/4 tsp
- Cashews (halved) – 1 tbsp
- Raisins – 1 tbsp
- Khoya or Mawa – 1 cup (optional)
- Coconut flakes – for garnishing (optional)
- Peel, wash and grate the carrots.
- Heat 2 tbsp of ghee, oil or butter in a thick bottomed pan.
- Add the grated carrots and saute for 5 minutes.
- Add milk and cook on medium heat till the carrots are cooked well. Keep stirring in between.
- Add sugar and grated khoya (optional) and sprinkle the cardamom powder.
- Add the left over ghee, oil or butter (1 tbsp) and mix well. This is optional.
- Cook till all the moisture and milk has evaporated.
- Add the halved cashews and raisins and mix well again.
- Garnish with coconut flakes. (optional)