Garjarela Sweet Carrot Dessert Food

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

GARJARELA (SWEET CARROT DESSERT)

Steps:

• Bring a pan of water to the boil. Add in the grated carrots and simmer for 10 minutes. Drain into a colander.
• Melt the butter in a pan with the cloves, cardamom and cinnamon on a very low heat.
• Add the milk and stir well.
• When you can smell the cardamom, add the sugar.
• Stir until the sugar has dissolved and then add in the drained carrots.
• Cook gently, stirring, until the liquid has cooked off, around 5 minutes.
• Cover and cook on a very low heat for 15 minutes.