Gajar Halwa - Carrot Pudding

 After Gulab Jamuns, this one is the most popular dessert at a North Indian Restaurant in Melbourne. In Delhi, this dessert is made with the famous Delhi red carrots, and the pudding takes on a beautiful red hue.  I have just used Australian baby carrots as they are juicer and sweeter than the big carrots.  It is an easy dessert with just 3 main ingredients and some nuts and sultanas for garnish.  All you need is a lot of patience to cook the carrots in milk - without burning the milk.  Without further ado, let us move on to the recipe.  You can use this recipe to make Beetroot Halwa as well, just substitute beetroot for carrots.

Ingredients:

1/2 kilo baby carrots, washed, peeled and grated

2 cups full cream milk

1/2 cup sugar

1/2 teaspoon cardamom powder

2 tablespoons ghee

2 tablespoons milk powder (optional)

2 tablespoons sultanas

20 mixed nuts - cashews, almonds and pistachios

For garnish I used edible silver leaf and shards of melted brown sugar.

Method:

Wash, peel and grate 500 grams of baby carrots.  Set aside.

In a cast iron pot, add 1/2 tablespoon ghee and sauté the grated carrot for about 5 to 8 minutes in a medium flame.

Add the milk and cook stirring regularly at intervals of 5 minutes to ensure milk doesn't burn at the bottom.

You have to cook until the milk has almost evaporated.  This can take up to 50 minutes.  This is where you need to be patient - do not be tempted to increase the fire and cook faster because the milk will burn and then you will be forced to throw the whole thing out.

At this stage, add the milk powder if using and mix well.  Meanwhile, in a saucepan, heat 1/2 a tablespoon of ghee and roast the nuts till they turn crisp. Set aside.  Next add the sultanas and roast till they puff up.  Set aside.  Slice the toasted nuts and keep a tablespoon aside for garnishing at the end.

Next add the sugar and this will make the mixture gooey again, so cook for another 25 to 30 minutes till the mixture becomes dry again.  Add the mixed nuts and cardamom powder.

Add a tablespoon of ghee and blend the mixture well. 

Add reserved nuts, edible silver leaf and shards of brown sugar for garnish.

Serve warm or cold - on its own or with vanilla ice cream.