Ms. Tanushree (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected her as the Chef of the Day.
Ingredients:
- 8 to 9 nos Carrots/gajar
- 1 lit Full fat milk
- 60 ml Ghee/clarified butter
- 120 gms Sugar
- 20-25 nos whole cashews/kaju
- 12 gms Green cardamom/chotti elaichi
- a pinch Saffron strands/kesar
- 15 gms Almonds
- 15 gms Raisins
Method:
1. Rinse, peel and grate the carrots.
2. In a kadhai or deep thick bottomed pan put ghee and add the nuts and fry them till golden colour.
Take them out and keep aside.
3. In the same pan, add more ghee and add grated carrots.
4. On a low to medium flame, stir till carrot is cooked, add sugar and mix well. Add 1 cup of water
and cook.
5. While the mixture is simmering on a low flame, keep on stirring in between.
6. The grated carrots will cook and start to reduce and evaporate.
7. In another pan, boil milk till it is reduced half.
8. Once the carrots are 3/4 th cooked, add reduced milk to it.
9. Add the ghee and powdered cardamom to the mixture.
10. Stir well and continue to simmer and cook on a low flame.
11. Towards the end, add the cashews, almonds, crushed saffron and raisins and simmer till all the
milk is evaporated. switch off the burner.
12. Serve gajar halwa hot.