Carrot Halva Food

CARROT HALWA | GAJAR HALWA RECIPE

Steps:

• Wash carrots under running water & peel them.
• Grate them in a food processor or with a hand grater.
• Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
• Next bring milk to a boil in a heavy bottom pot or deep pan.
• Add grated carrots and cook on a medium heat stirring often.
• Do not leave the pot unattended as the milk will get scorched.
• When the milk has completely evaporated add sugar and stir well.
• Sugar will release lot of moisture & will make the entire carrot halwa gooey.
• Cook until half the moisture evaporates, then stir in the ghee.
• Saute the carrot halwa well in ghee until the moisture evaporates completely.
• When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
• Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
• Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
• When it is hot fry the nuts until light golden.
• Then add in raisins if using. When they plump up remove to a plate.
• Then add in the carrots & saute for 2 to 3 mins stirring well.
• Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
• Secure the instant pot & position the steam release handle to sealing.
• Press the pressure cook (manual) button & set the timing to 3 mins.
• When the instant pot beeps and finishes, do a manual pressure release carefully.
• Stir in the sugar, ghee & cardamom powder.
• Press the saute button & saute until the milk evaporates completely.
• Garnish gajar halwa with chopped nuts & raisins.

CARROT HALVA

Steps:

• Preheat oven to 350F (180C).
• Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
• Heat butter in a saucepan.
• Add carrots; cover and cook for 10 minutes.
• Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
• Add sugar and cook for an additional 10 minutes, stirring constantly.
• Remove from heat.
• Add almonds, and raisins if you're using them.
• Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
• Serve warm or at room temperature.

CARROT HALVA

Steps:

• Place the carrots and both milk in a pan and bring to boil, stirring constantly. Reduce heat to medium and continue to cook, stirring often, until liquid disappears, about 25 minutes. As the halva cooks down you must stir more and more frequently to prevent it from burning.
• Add sugar, raisins, cardamom, cloves and the ghee (or butter). Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking.
• Cook until the halva is very thick and forms a ball in the center of the pan as it is stirred, about 20-25 minutes.
• Turn the halva mixture out onto a greased 9-inch square baking dish, smoothing out the paste to an even thickness.
• Arrange the almonds on top, pressing them into the halva slightly.
• Score the top of the halva into rectangles, then cover and chill until firm. Cut completely the halva into triangles to serve.

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.

HALWA CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.
• In a bowl, whisk the oil, sugars, vanilla and egg together until combined.
• In a medium bowl, whisk the flour, chai masala powder, baking powder and salt until well blended. Add the dry ingredients to a stand mixer fitted with a paddle attachment and add the carrots, nuts and dates. Turn the stand mixer on stir and gradually add the liquid ingredients until just combined.
• Pour the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick inserted in the center comes out clean, 35 to 45 minutes. Allow to cool.
• For the halwa: Add the milk, carrots, cardamom powder and saffron to a large Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then add the raisins and cook, stirring occasionally, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.
• Meanwhile, add the ghee to a small saute pan over medium heat and allow to melt. Add the almonds, cashews and pistachios and stir to coat in the ghee. Allow to toast, stirring often, about 5 minutes.
• Add the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to combine. Pour the mixture onto sheet trays to cool quickly, then refrigerate to cool completely.
• For the assembly: Remove the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the entire cake with the remaining whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.

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.

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 / SWEET

Steps:

• Cook grated carrots with about a cup of milk till soft. You can do this in a thick bottomed pan. Once the milk starts boiling reduce the heat and let the mixture simmer.
• Add the rest of the milk and continue to simmer. After 15-20 minutes, when all the milk is evaporated, add condensed milk to the dry mixture and tip in the sugar as well. Check the amount of sugar , you may require very less sugar as condensed milk is very sweet in itself. Let it simmer till condensed milk also is absorbed and mixture thick.
• Add cardamom powder and mix well.
• The next step is optional. In an another deep pan heat ghee, transfer cooked halwa to it and cook for another minute making sure you stir it with out fail all the way through.
• To serve: - Chop raw almonds, vertically if u can as it looks better that way, and layer them at the bottom of your presenting dish. Layer your halwa on top. This makes the almonds soak in the lovely juices from ur halwa and combines the mixture. This is a tip I learned from my dear friend A. Thanks dear. :-). Feel free to sprinkle a few chopped almonds on top of ur halwa too. - While serving scoop out large portions of ur halwa on to ur serving dish and serve it hot along with a scoop of yummy vanilla ice cream. Heaven!!!
• For an easy microwave method, heat ghee in a MWO safe bowl for 1 minute and add grated carrot. Cook for 2 minutes. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar. Again cook for another few minutes till mixture turns thick once again. Remove from MWO, add cardamom powder, garnish with almonds and serve.
• A variation to the recipe is adding khoa or grated paneer. I personally do not prefer this as the end result is ever so slightly too sour to my palate.

CARROT HALWA (CARROT DESSERT)

Steps:

• Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.

CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8

Steps:

• Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
• Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
• Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
• Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
• Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
• When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.

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.