Sunday 30 May 2010

Carrot Halwa (Gajar Ka Halwa ) / Confiserie aux carottes

Rich and well garnished, this is one of the most famous winter desserts in North India. Being a cool season crop, carrot is mainly cultivated in the northern hills and in the Indo gangetic plains of India. Although I 've used the common orange Carrot variety that I find locally, the famous Indian variety preferred for making this halwa is called "Pusa kesar" which is said to be high in the pigment called "Lycopene" giving them that bright Pink-Red colour and which are extremely juicy and sweeter in taste, while most other carrot varieties in the world are from Orange to yellow in colour.

It's been some time since I did this sweet at home and when a friend of mine said that she wanted to try out this recipe that I posted long before, without any detailed illustrations, I simply grabbed the chance to make some and repost the same once again..... thankyou S :-) for reminding me about this delicacy. A spoon full of it is more than enough to satisfy my late night cravings but above all, I realize how heavenly it feels to see my loved ones appreciate the royal treat I offered them. Enjoy and have a nice weekend !!!

Ingredients:/ Ingrédients:

4 cups washed, peeled and grated carrots / 4 tasses de carottes lavées, épluchées et râpées
2 to 3 cups sugar ( according to your tastes) / 2 - 3 tasses de sucre ( selon vos goûts)
3 cups milk / 3 tasses de lait
a pinch of salt / une pincée de sel
1/2 a tsp of powdered cardamom / 1/2 c. à café de poudre de cardamome
1/4 tsp of saffron / 1/4 c.à café de safran en poudre
8 tbsps Ghee / 8 cuillères à soupe de beurre clarifié
100g cashew nuts or almonds (split into two or sliced evenly) / 100g de noix de cajou ou d'amandes (coupés en deux ou effilés)
10 dry grapes / 10 Raisins secs
2 tbsps all purpose flour / 2 cuillères à soupe de farine de blé

Method: / La Préparation:

Put together the grated carrots along with salt, sugar, milk, saffron and cardamom powder and pressure cook for about 15 minutes.
Dans un récipient, mélanger ensemble les carottes râpées avec du sel, du sucre, du lait, le safran et cardamome et faire cuire dans un autocuiseur pendant environ 15 minutes.

Let it cool down, then, remove and pour the mixture in a colander and strain the carrots to remove all liquid from the carrots. Keep the liquid aside.(*)
Une fois que le mélange est cuit, retirez et versez le tout dans une passoire afin de séparer les carottes du liquide. Réserver le liquide. (*)

Heat 2 tbsps ghee in a pan and fry the almonds/ Cashew nuts and then the dry grapes on low/medium heat. Remove and reserve.
Faites chauffer 2 cuillères à soupe de beurre clarifié dans une poêle à feu moyen et faites dorer les amandes / noix de cajou, puis, les raisins secs . Retirer et réserver.

Heat 6 tbsps of ghee (on medium flame) in a wide skillet (a double bottomed iron cast skillet would be ideal ).
Faites chauffer 6 cuillères à soupe de beurre clarifié (sur feu moyen), dans une grande poêle (une poêle en fonte avec double fond serait idéal).

Sprinkle the flour and quickly add the grated carrots and stir fry for a minute.
Saupoudrer la farine et ajouter rapidement les carottes râpées et faites revenir pendant une minute.

Pour the reserved liquid (*) over the carrots and start mixing the mixture with a long spatula. Cook on high flame uncovered while stirring constantly until most of the liquid evaporates.
Verser le liquide réservés (*) sur les carottes et commencer à mélanger avec une spatule longue. Cuire à feu vif à découvert en remuant constammment jusqu'à ce que la plupart du liquide s'évapore.

After some time, the mixture becomes almost semi liquid; from this point onwards, watch out and stir continuously to prevent the mixture from burning.
Après quelques minutes de cuisson, le mélange devient semi liquide et donc, peut s' attacher très vite; Attention à ne pas le bruler et continuer à mélanger sans cesse.

There has to be a constant stirring to prevent burning the mixture. It took me about 30 minutes to reduce the mixture completely. (A lesser quantity might take less time indeed). The Halwa is ready to be switched off the fire, when you see that the mixture no longer sticks to the skillet and when you scrape the skillet, you should be able to separate the mixture for few seconds.
Mélanger constamment pour éviter de brûler le mélange. Il m'a fallu environ 30 minutes pour réduire le mélange complètement. (Une petite quantité peut prendre moins de temps). Le Halwa est prêt, quand vous voyez que le mélange ne colle plus à la poêle et lorsque vous gratter la poêle, vous devriez être en mesure de séparer le mélange pendant quelques secondes.

Pour it in a serving dish, garnish with cashew nuts or almonds and dry grapes. and let it cool down at room temperature.
Versez-le dans un plat de service, garnir avec des noix de cajou / amandes et raisins secs. et le laisser refroidir à température ambiante.

Serve warm and enjoy !!! / Servez tiède et Bon Appétit !!!

21 comments:

Soma Pradhan said...

The acrrot Halwa looks scrumptous...Absolutely mouth awatering..hv been ages since I had them

Sashi said...

I really didnt want to make any sweet recipes for sometime.. I guess I cannot keep that up.. Mouth watering Akal .. Long time.. How have you been ? am busy with packing and moving to another place .. So couldnt really post any recipes ..

Uma S said...

now this reminds me that I have'nt tried for long...going to give urs a try , soon!

My cooking experiments said...

An all time favorite.The step by step illustrations are great!A great blog here.

ButterYum said...

What an interesting recipe - I love the addition of cardamom. Fabulous photos!!

:)
ButterYum

Anonymous said...

its been along time since I tried it. Will try it out very soon

Sridevi said...

Perfect dessert and most frequently made dessert in indian homes....I just love the way it is presented .

Dolly said...

OMg..This is my favorite dessert...Gajar ka halwa.. Vinolia..ur awesome clicks and step by step directions are so tempting..and they are making me crave for this dessert right now..

phanitha said...

This method is new to me...it sounds great..!will try it out soon..

callmeasviju said...

very nice blog.......visit my blog if time permits.........http://lets-cook-something.blogspot.com

Bong Mom said...

Hi AS

How are you ? Vacation time ?

Gulmohar said...

Hey Vino ! How are you ? Are you on vacation ? I just got back from my vacation...Take care and have fun dear :-)
Carrot halwa looks fantastic

Guna's kitchen said...

Omg luks delicious and perfecgt.. very tempting clicks ... well explained with pics...
first here.. u have a lovely space and good collection of recipes.. happy to follow u... if u find time do visit my blog

women-wisdom.com said...

Its mouth watering. Simply Superb.

Viki's Kitchen said...

Hi Vino , How are you dear? I was off blogging for quite some time. Missed this yummy carrot halwa. Halwa looks so beautiful with all that nut and natural color. wanna have a scoop from the picture:)

MaryMoh said...

This must be very delicious. I have not seen such lovely dessert using carrots. Thanks very much for sharing.

Torviewtoronto said...

colourful halwa

sangeeta said...

Hi vinolia.........no posts for so long??
How are you??
hope you are doing well...

<br><br><br><br><br>Dr.Sameena Prathap said...

Hi,

great carrot halwa...great presentation....step by step...

Sameena@

www.myeasytocookrecipes.blogspot.com

Nadji said...

J'espère que tu nous reviendras bientôt.
Bon weekend.

Pushpa said...

Gorgeous carrot jalwa...

Pushpa @ simplehomefood.com

Post a Comment

Thank you so much for your visit and for taking the time to add your comments and suggestions!!