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 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.
This is my favorite sweet, and was absolutely delighted when my mother-in-law made it a few days back. In fact I had this sweet only at sweet shops, and it had never occurred to me that it could be prepared at home.
Junnu Paalu is basically milk from a lactating cow (or buffalo), usually from the first 1-2 days after birthing a calf. This is especially important, as the milk is very rich and this gives it an added flavor not found in regular milk. Nowadays, most of us buy milk packets, and the junnu milk available in store may not really be fresh, or purely junnu milk.It so happens that at my in-laws place, we take milk from the local milk-man, and this ensured that we get fresh junnu milk whenever it is available.
Our milk-man thought hubby was staying for a few days, and brought the milk. Unfortunately by that time, hubby had returned home, while I stayed back with the in-laws, and got to enjoy this treat!! 🙂
This is one dish that cannot be qualified as merely a dessert to be had along with a meal. It can be had as a snack as well, and and can be had at any time, except probably late evening as it is quite heavy.
1 ltr Junnu Paalu
8-10 cardamoms (elaichi)
1 cup pepper corns
1-1.5 cups sugar
- Pound the elaichi and pepper corns roughly, so that the flavors are released.
- Add the sugar to the milk, and stir well till the whole sugar is dissolved
- Add the cardamoms and elaichi and mix well.
- Put the lid on, and cook in a pressure cooker for about 6 whistles.
- Take out once cooled down.
The sugar and peppers give it a sweet-spicy taste, while the cardamom gives added flavour.
Serve when cooled.