fan, we will make something that is synonymous with celebrations in India. Did I hear a loud and collective “Gajar Halwa”? Yes, absolutely right! We shall celebrate with the gajar halwa, a desert so rooted in Indian culture that Indian women can almost make it blindfolded. Its cousin the Doodhi (bottle gourd) halva also has an equally good reputation but it’s the gajar halwa that calls the shots nevertheless. The test for a good gajar halwa is simple. It should melt the minute you put it in your mouth.
roughly chopped mixed dry fruits (I used cashews, raisins, pistachios and almonds)
good quality milk
powdered sugar (you could use whole sugar if you like)
Wash & peel the carrots. It was the best 'gajar-ka-halwa' I have ever had. Just that it was somewhere in Delhi and a 'halwai' was sharing some pearls of wisdom with the anchor who looked more eager to dig into the stuff rather than in picking up the finer nuances of making the dish
Peel and grate carrots using a grater. Mix milk and carrots in a heavy sauce pan. Carrots 1 kg Milk 1 1/2 litreSugar 400-500 gmCardamum powder 1 tspCashewnuts 10 to 12 nosKiss miss(Dry grapes) 6 to 8 nosSaffron few flakesGhee 2 tbspProcedure