Carrot Halwa/ Gaajar ka Halwa; quick and healthy version

Happy New Year to all of you. To start off the year on a sweet note, I rustled up together some carrot Halwa or gaajar ka Halwa as it is popularly known. This is akin to a pudding where in shredded carrot is cooked with milk or milk solids, sugar and clarified butter. This is a winter delicacy. I remember the last time which was basically my first time making carrot halwa. It was almost 25 years ago on New Year’s eve, where I spent half the night cooking the carrots, waiting for it to reduce. You guys know that I am not a person for long drawn process. I never ventured to make it again until now. This time I used a quick technique which was basically a trial and error which worked out well. I bought shredded carrots which I pressure cooked with condensed milk which I then cooked on stovetop for a few minutes and reduced the liquid. Add in some raisins , nuts and clarified butter and Viola! Gaajar ka Halwa is ready!

You must try this technique to see the ease of making it. You will never use any other methods.

Servings: 3-4

Prep time: 5 minutesCook time: 45 minutesTotal time: 50-60 minutes

Ingredients:

Shredded carrots: 4 cups

Condensed milk: 1 can

Clarified butter/ghee: 2 tbsp

Cardamom powder: 1/8 tsp

Raisins: 2 tbsp

Nuts: 2 tbsp, chopped. ( I used slivered almonds)

Method:

In a pot take the shredded carrots and condensed milk. Cook this in a pressure cooker. It takes about 15-20 minutes. Turn off the pressure cooker. Open only after the steam is completely released.

Now cook on medium high on stove top, stirring intermittently until the liquid is almost gone. Reduce flame to low.

When the carrots are cooking, lightly toast the raisins and nuts in 1 tsp clarified butter. Add this to the above pot with the remaining clarified butter. Mix well. Add the cardamom powder. Stir. Turn off the flame.

Garnish with pieces of nuts.

Stays fresh for upto 1 week in the refrigerator.

Serve warm as is or with ice cream!

Enjoy!