Petitchef

Gajar Ka Halwa (With homemade Khoya)

Other
4 servings
10 min
15 min
Very Easy

Ingredients

4

Preparation

  • Bring 1/2 litre Milk or 1/2 quantity Half & Half to boil in a heavy bottom saucepan. Reduce the heat and continue cooking at simmering point. Keep stirring so that milk does not stick to the base of the pan.
  • As milk gets thicker stir more vigorously. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
    Remove from the pan and leave it to cool. Use within fortnight.
  • To prepare Gajar Ka Halwa: Boil the remaining milk in a pressure cooker. Add grated carrots. Close and bring to one full pressure on high heat.
  • Remove the cooker immediately from heat. Release pressure with slight lifting of vent weight. Open cooker and transfer the whole thing into wide thick bottomed skillet.
  • Add mava. Cook on medium heat (approximately 15 minutes), stirring occasionally. Add sugar. Continue to cook and stir the carrot mixture till it dries.
  • Add ghee. Cook till ghee shows separately (approximately 10 minutes), stirring constantly. Remove from heat when still moist. Stir in the saffron, cardamom powder and almonds.
  • Serve hot.


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