Winter Homecoming - Gajar (Carrot) Halwa

This winter was a very special one ... after what seemed a very long time .... nearly twelve years we moved back to India. This had been pending for a while and we finally decided to take the step forward on this. And despite the fact that moving back was not easy, there has been comfort in several things ... the language, the food, the people and very strangely the chaos. It has been so comforting to see the food that I have loved for all these years everywhere, on every nook and corner. And its also the produce ..... fresh vegetables and fruits ...... it was always a challenge to find fresh red carrots outside of India and so the carrot halwa I used to make was never quite what I used to relish in the chilly winters in India. So when I came back and the kitchen was a bit settled, the first thing I had to make was gajar ka halwa. 

One taste and I was transported many years back ..... the Chandigarh chill was missing but the slight chill of the Mumbai air in December made up for it. Grated carrots are slowly braised in milk till soft - then sweetened with sugar and khoya, cooked till the liquid evaporates. There is a lot of natural sweetness in the carrots and milk which is brought out in this dessert. Garnished with raisins and buttery cashews

Ingredients:  

1 1/2 kgs Carrots (peeled and grated)

1 litre fresh milk

1 - 1.5 cups sugar 

4-5 pods green cardamom 

200 gms fresh khoya 

1/4 cup green/yellow raisins

1/4 cup chopped cashews

Method:

1. Cook the grated carrots in milk with green cardamom pods over medium heat till they are soft. This will take about 20-30 minutes. Continue to keep stirring to prevent the milk and carrots from sticking to the bottom. 

2. Once the carrots are soft, add the khoya and sugar and continue to cook till the liquid evaporates. In the last five minutes of cooking, add the raisins and cashews and cook for another 5 minutes till the raisins become plump and juicy. 

3. The halwa is now ready to be served. If you like to have a slightly richer halwa, add 2-3 tablespoons ghee  and continue cooking the halwa till it gets reddish brown in color.