The past few days have been extremely hectic. With Purvi's holidays in full swing, I seem to be on my toes for some reason or the other. It has been extremely difficult to concentrate on the blog with my hyperactive toddler around. I have been so busy that I almost missed the important date. It was only a few minutes back that I realized that, today, is my blog's birthday!!!
Oh yes!! It is my Blog Anniversary!!!!
I was about four years back that I started sharing my recipes and experiences on this virtual kitchen of mine. From that moment, to now, a lot has changed. Apart from the remarkable improvement in my cooking and baking skills, I am now able to explore the world of food with an open mind. What started off as a hobby to pass the time, is now a passion and a platform to express my thoughts. This journey wouldn't be possible if it weren't for my S's and my family's encouragement. And of course you lovely people who help me keep this blog running with your motivating words.
Every anniversary or birthday calls for a Sweet treat and what could be better than carrot halwa to celebrate the occasion. To be honest, I didn't make this for my blog's birthday. I had invited S's uncles and aunts for dinner a couple of days back, and I had served this halwa for dessert. Thankfully, I had managed to take some quick shots before serving. It is a lucky coincidence that I am getting to post this on this special occasion.
The gajar ka halwa was one of the first desserts that I learnt to make, post marriage. Like so many other dishes, S taught me the correct way to perfect the dessert. This method might seem tedious and time consuming. But one bite of this dessert and it will all seem worth it. Caramelized carrots that is laced with the aroma of ghee and spices is way too hard to resist. Isn't it?
Gajar ka halwa or carrot pudding recipe:
Preparation time: 30min
Carrots- 1kg or about 10-12, peeled and grated
Clarified butter or ghee- 8tbsp+2tbsp
Milk- 500ml, boiled
Almond meal- 2tbsp (optional)
Cardamom- 6, deseeded and crushed to a fine powder
Freshly grated nutmeg- a pinch
Chopped cashew nuts- 1tbsp
Chopped almonds- 1tbsp
Raisins- 1-1/2 tbsp
- Heat a table spoon of ghee in a thick bottomed pan and add the grated carrots and fry for 15 to 20mins or till the moisture from the carrots is completely evaporated.
- Add the boiled milk to the carrot and cook on low heat stirring from time to time, till the carrots are soft and most of the liquid has evaporated.
- Add the sugar and the almond meal and mix till dissolved.
- Stir in the ghee and increase the heat to medium and mix continuously for 20-30mins till the ghee separates and the carrots turn dark orange in color and glisten.
- Stir in the cardamom and nutmeg at this point, mix well and take off the heat
- Heat another tablespoon of ghee in another pan and add the chopped cashews and almonds, fry till they turn brown. Add the raisins and fry till they balloon up.
- Take off the heat and add the fried nuts and raisins and the pistachios to the prepared halwa, mix well and serve warm