Glazed Carrot Halwa Food

GAJAR HALWA (GLAZED CARROT FUDGE)

Steps:

• Butter a shallow 1 1/2-cup bowl and set aside. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds. Stir 3 times during the cooking time.
• Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds. Mix well. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid. Stir once during the cooking time. Remove from the oven.
• Transfer the fudge into the buttered bowl and pack it in evenly. Place a serving plate upside down over the bowl. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate. Decorate the fudge with the remaining almonds and serve.

GAJJAR KA HALWA (CARROT HALWA)

Steps:

• In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
• Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
• After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
• Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.

CARROT HALWA (GAJAR HALWA)

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

CARROT HALVA

Steps:

• Put the carrots, cheese, raisins, pistachios, cardamom, cloves, milk, and honey into a large saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve the carrots warm.

CARROT HALWA

Steps:

• Grate the carrots with the fine blade of your food processor or with a box grater.
• Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
• Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
• Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
• Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.

KAHLUA GLAZED CARROTS

Steps:

• Cook carrots in a steamer for 4-5 minutes until tender/crisp.
• Remove from heat.
• Melt butter in a skillet over medium heat.
• Stir in brown sugar, honey& 2 tablespoons of the kahlua.
• Cook until it bubbles.
• Combine the remaining kahlua and the cornstarch and stir until blended.
• Add to the brown sugar mixture.
• Add salt and cook until thickened.
• Add the cooked carrots& toss gently until well coated.
• Cook until the carrots are heated throughout.
• Put in a serving dish and sprinkle with bacon.

BEST GLAZED CARROTS

Steps:

• Place carrots in a saucepan and pour in just enough water to cover.
• Bring to a boil and simmer until carrots are tender (about 10 minutes).
• Drain water from pan.
• Add butter and brown sugar to the carrots and stir to dissolve.
• Simmer for approximately another ten minutes over medium-high heat until the carrots look glazed (keep up the occasional stirring).
• I like to sprinkle with a little salt when serving.

GAJAR KA HALWA (CARROT HALWA)

Steps:

• Grate khoya and keep aside.
• Combine carrots and milk in a large heavy based pan.
• Bring to a boil.
• Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
• Pour ghee into the carrots.
• Add khoya.
• Saute for a few minutes.
• Add sugar.
• Continue to cook and stir the carrot mixture till it dries.
• Remove from heat when still moist.
• Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
• Reheat carrot halwa just before serving with a little milk.
• If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
• Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.
• This makes 100gms of khoya.

MICROWAVE GAJAR (CARROT) KA HALWA

Steps:

• Note: My Microwave sets to 900W at P100 (100% power), so the cooking duration may vary with yours. Please use the recipe as a guideline and work out the cooking time as per your MW.
• In a microwave-safe bowl, heat the ghee at P100 for 45 seconds.
• Add the grated carrots, stir and mix and microwave it again at P100 for 5-6 minutes.
• Add milk, sugar and milk powder to it. Stir and microwave it on P100 for 12 minutes. Stir the mixture every 2-3 minutes. Keep eye on it.
• Add dryfruits in halwa, cover it with lid having some hole (I used the same container that I got with my microwave). Microwave on P60 for another 12 minutes till the carrot is completely cooked and the milk has been absorbed by the carrot.
• Sprinkle the cardamom powder.Stir lightly and microwave at P100 for 2 minutes, this time without the cling film. Allow to stand for 5 minutes.
• Serve hot.
• Tips:.
• You can use khoya instead of milk powder.
• If you want low fat, use skim-milk powder and low fat milk.
• For diabetic people, use low-fat products, with sugar-free powder.
• Tastes best with the serving of vanilla ice-cream.