This sweet dish is popular across India, especially in the winter season when you get Dilli Gajar, as the red long variety of carrots is called.
My recent kitchen acquisition has been a Dutch Oven or cast-iron cooking pot. And this sure has been help for making this absolutely amazing sweet. The slow-cooking ability enhances the flavors by letting the carrot cook very slowly.
Gajar ka Halwa in my DO
- 1/2 kg carrots – peeled and grated
- 1 tbsp ghee
- 1/2 ltr milk
- 1 heaped cup sugar
- ground cardamom, cashew nuts and raisins/sultanas
- Heat the ghee in the Dutch oven or any other deep, thick cooking dish.
- Add the grated carrot and mix well, letting the ghee coat the carrot completely.
- Add the milk and sugar and mix again and set the heavy lid.
- The carrot would normally cook for about an hour on a slow flame. However, the time taken will vary depending on the kind of dish used for cooking. A thinner dish may take lesser time.
- Mix well intermittently to prevent the carrot from sticking to bottom of the dish. Take care not to mash the carrot as it cooks.
- When done, the milk would have completely been absorbed into the carrot.
- Add the ground cardamom and mix well.
- Add the cashews and raisins, and any other dry fruit as desired.
This sweet can be served hot or cold. However, hot is preferred as it tastes better that way. Many times, people prefer it to be even heated a bit before serving.
It lasts for about 3-4 days without refrigeration.
I hope you, dear reader, enjoy this sweet dish as much as we do in this season! 🙂
This is one of most typical sweets prepared for any festival or function in a traditional Andhra household. A rice and milk dish, it also has the maximum amount of versatility that one can find is any indian dish. You can add or take away any of the flavours, and the sweet would still taste yumm, your style! 🙂 When I say take away or keep, I meant all but the rice, channa dal and milk. One can replace the sugar with jaggery, but then it would be called bellam pongali.
What I’m writing about here is how we make it in my family.
- 1/2 ltr milk
- 1/2 cup rice
- 1 tbsp chana dal (senaga pappu)
- 3 tbsp sugar (chakara)
- 3-4 cardamoms (elaichi), pound to a fine powder
- pinch of pacha karpuram (edible camphor), optional
- cashewnut, raisins etc to taste.
- Take a 1 ltr capacity vessel and boil the 1/2 ltr milk in it.
- Meanwhile wash the rice and chana dal and set aside.
- Once the milk has boiled, add the rice + chana dal, and mix well to prevent clumping.
- Keep stirring intermittently to avoid clumping as well as sticking to the bottom of the vessel.
- Once the milk has reduces, and the rice has been completely cooked (grain becomes completely mashed when press), add the sugar.
- Keep stirring intermittently till single-string consistency.
- Turn off the flame, and add the elaichi and pacha karpuram and mix well.
- In a small wok, heat some ghee and add the cashwenuts.
- Roast till uniformly brown and take out of the ghee.
- Add the raisins to the ghee. Stir till all are puffed up and browned.
- Add the ghee and raisins to the pongali. Once the cashewnuts have cooled down, add them whole or broken into the Pongali.
Serve hot along with a regular meal.
This amazing dessert happens to be one of the favourite of my hubby’s. So now that his birthday is around the corner, decided to make it for him 🙂
- 1.5 ltrs whole cream milk
- 1.5 cups of sugar
- Boil the milk while stirring it intermittently.
- After 10 mins the milk will start to change color. Keep Boiling.
- Boil till it reaches about 1/3rd of the original amount of milk. It will also have thickened quite a bit.
- Add the sugar and continue to boil till it reaches grainy consistency.
- Take off the flame and add dry fruits of choice. I prefer ghee-roasted cashews.
- Put into the fridge after cooling down.
- Serve cold.
This amount will give 10 servings.