By Saumya Singh
Winters and Gajar halwa have an unbreakable bond. So swipe to learn tips to help you cook this seasonal dessert perfectly.
The key ingredient Gajar has to be the right one! The dessert should be prepared with red and juicy Dehradun Carrots available in winter, thus making the dessert a seasonal treat!
Grate the carrots with a thick grater to get the perfect medium-sized julienne of carrots that will become flavourful after cooking.
Patience is the key when it comes to making Gajar ka halwa. Roasting in ghee can take up to 35 to 50 minutes for 1 kilogram of carrots shreds. The colour will turn orange from dark red.
Don’t shy away from pouring a generous amount of ghee while roasting carrot julienne. You can surely cut out on the sugar, but it’s not a good idea to skimp on ghee for the authentic recipe..
Although milk gives a creamy texture to the halwa, it is better to add Mawa and Khoya for the extra sweetness and rich flavour.
Although it might look easier to use a pressure cooker to soften the carrot shreds, it surely is not the authentic way! The halwa must be made in an open vessel with a generous amount of ghee and milk to cook it instead of water..