Gajjar Ka Halwa Without Mawa or Condensed Milk is delicious dessert prepared during Winters. As Winters approaches Red Carrots (Gajar) start flooding the market and this is the best time to take this sweet halwa. Carrots are rich in Vitamins A, B6 and K and Beta Carotene and very good for healthy eyes. This recipe is made in the traditional way by slowing cooking the Grated Gajjar with Milk and it does not use any Mawa/Khoya or Condensed Milk. You can relish the taste of this wonderful dessert for about a week by storing it in refrigerator. Just warm it in Pan or Microwave just before serving or serve cold if you prefer!
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Ingredients:
1 Kg Carrot Whole (Wash, Peel & grate it)
1 Litre Milk (Preferably full fat)
1 ¼ Cup Sugar
3 Cardamom pods (Roughly crushed)
1/3 Cup Cashewnuts (Roughly chopped)
1/3 Cup Almonds & Raisins (Roughly chopped Almonds & whole Raisins)
Serves: Makes about 1 Kg Gajjar Ka Halwa
Preparation time: 20 min
Cooking time: 60-75 min
* 1 Cup = 200ml
Method:
1. In a deep non stick pan/kadai or thick bottom kadai, heat Milk and let it come to boil.
2. Add peeled & grated Carrots to it and mix well. You can use a food processor to grate the carrots or use a manual grater. Ensure not to add thick white core wherever the Carrots are very thick. For Gajjar Ka Halwa it is preferable to take slim Carrots which have less white inner core.
3. Allow it cook on Medium flame for 15 minutes. Stir occasionally.
4. After 15 minutes, stir again. Make sure it does not stick to bottom of the pan.
5. Let the milk dry out. It should take about 30-45 minutes more.
6. Keep stirring in between at regular intervals.
7. Once, milk is absorbed, add Cashewnuts, Almonds, Raisins & Cardamom.
8. Now, add Sugar. You can add or reduce ¼ cup as per taste.
9. Cook on high flame till water from sugar is evaporated. It will take another 10-15 minutes.
10. Make sure you stir it in between.
11. Once the water is evaporated, Gajjar Ka Halwa is ready to serve! Store in refrigerator for max 1 week. Just warm in Pan or Microwave just before serving.
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