If there’s one thing I can always count on, it’s the number of healthy but delicious recipes to be found on Divas Dias! I’m here today as an honorary Diva to contribute to this formidable list with a few of my own concoctions. These recipes are my takes on classics which add to the nutrition without taking away from the taste. Today’s recipe is Gajar ka Halwa, one of my husband’s all-time favorites. Here’s to hoping you love it as much as we do! 🙂
Gajar Ka Halwa:
A truly evergreen and ever-popular dessert loved by all! In this version, we will up the ante by adding a couple of secret ingredients to enhance both the taste and color of the dish. Any guesses? Let’s find out 🙂
Wash and grate 750g of carrots along with 250g of secret ingredient no. 1…beetroots! Not only did we just include one of the most nutrition-packed veggies ever, but also prepped to get a beautiful red blush on the halwa.
Roast the grated carrots and beetroots in 2 tbsp desi ghee till the aroma makes your mouth start to water.
Boil 2 liters of full-fat milk in a big kadhai (deep cooking pot). In this case, more fat equals more fun!
Carefully add the grated carrot and beetroot to the milk a little at a time between stirs. Another grandma’s trick….drop a steel spoon into the kadhai and the milk won’t boil over even if you take your eyes away from it for a long time (happens to the best of us, doesn’t it? :D).
Now pour yourself a glass of wine as the mixture cooks down over the next couple of hours on a medium flame. Stir the mixture once in a while as you walk in and out of the kitchen…after all the wine will need to be topped up! Remember to scrape the sides, ladies…the best bits get stuck there!
After the milk has mostly reduced, comes the second secret ingredient….the residue left over while extracting ghee home cream at home. This surprisingly tasty stuff can be used in a whole bunch of ways…one of which is being a substitute for ghee/khoya in the halwa. Just tip it over the halwa and mix well. All at once you will have an extra dash of beautiful flavor, texture, and aroma!
The carrot and beetroot mixture should now be completely cooked and softened. Now add 2-3 cups of sugar. This is the stage when the wine will have taken effect and all your feelings of guilt will have vanished into thin air! Stir well till the sugar melts and you see a glossy sheen over the halwa. Mouth-watering may be seen at this point.
Top up with lots of crushed cardamom and cashew nuts.
Tada…our lovely Gajar ka Halwa is ready! And ladies, of all the varieties of this dish that I have tasted over the years…this one takes the halwa…I mean cake 😀
Gajar ka halwa tastes better the longer it’s kept….and since you have just made enough to feed an army, go ahead and indulge yourself for a while!
So please do try it and share with us your thoughts and your own variations of this Diva-licious dish!