What you will need :
- Carrots : 2 kg ( peel and cut top and bottoms off )
- Evaporated milk ( Rainbow ) : 2 cans
- Sugar : 3 cups ( or up to taste)
- Milk powder : 6 cups
- unsweetened khoya : 1 cup
- oil : 2 cups
- kewra Essence : 2 drops ( omit if you don't like the smell)
- pistachio and almonds : 5 tbsp each ( chopped )
- Grate the peeled carrots.Put the grated carrots and evaporated milk in a nonstick pan and let cook on gentle heat till the milk evaporates and the carrots become soft and mushy.
- Add in the sugar, milk powder , kewra essence and oil and cook stirring constantly till the oil oozes out and the halwa starts to leave the side of the pan and no longer sticky.
- Now add the unsweetened khoya chunks and mix gently .
- Let the halwa cook on a very slow flame for about 10 minutes.
- Mix in the chopped nuts .
- Serve warm or cold.
- For the smoothest and melt in the mouth halwa , the secret is continuous stirring.
- The halwa is best eaten fresh but because of high sugar and fat it freezes well too. You can freeze it up to a month . when needed defrost for an hour on counter top and then heat thoroughly in microwave before serving.
- You can omit unsweetened khoya if you don’t have it , but it gives a nice grainy or crunchy taste against the smoothness of the halwa.
- Use bright red Pakistani carrots that gives the halwa its unique jeweled colour.
3 comments:
Gajar halwa looks yummmmmmy !!! i am drooling over the picture !
Thank you jam !!
Yummmmmmy ... i am loving the colour of the halwa !!
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