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Title: Gajar Ka Halwa-Indian Carrot Confection
Categories: Desserts, Indian
Yield: 8 Servings

2 lb Carrots *
1/2 c Ghee; +2 tb
1 3/4 c Whole milk; divided, warmed
1 c Crystal sugar;
- or less to taste
1 ts Cardamom powder
Almonds & raisins;
- for garnish

* Preferably organic carrots. They make a lot of difference in taste.

Peel the carrots and thoroughly wash them under running water, air
dry the carrots completely before proceeding to grate. Using the food
processor, shred the carrots.

In a heavy bottomed kadhai/pan on medium heat, tip in 2 tb ghee,
after it melts, add the carrots. Mix so that the carrots are coated
in ghee. Let the carrots cook for about 20 to 25 minutes, uncovered.
You can stir occasionally in between so that they do not stick to the
bottom. You will see a lot of steam coming up and the carrot shreds
break down but this is fine because we want to cook off the moisture.

After 20 to 25 minutes of cooking, add warm milk to the kadhai/pan. Be
careful when you do so because there will be splutter. Combine the
milk & carrots thoroughly. Now, again let the carrot & milk mixture
cook on medium-low heat so that the carrots are almost cooked and the
milk has evaporated. This will take approximately 1-1/2 to 2 hours
(or more depending on how juicy your carrots are). You will need to
stir occasionally in between. You will see the carrots turning a dark
shade of orange and little drops of fat (from ghee & milk) on the
sides of the pot some of it might start sticking to the bottom of the
pan, reduce the heat to low or take off from stove for few minutes if
that happens.

After all the milk has evaporated, add the 1/2 cup ghee and keep on
sauteing the carrots on low heat for another 15 to 20 minutes. At
this point, you can try to pinch a little bit of carrots between your
fingers, it should feel dryish. The point is to completely dry out
the carrots, they should be glossy just because of ghee.

Take the kadhai/pan off from the stove and add the chopped roasted
nuts, cardamom powder & raisins and combine. Let the halwa sit for 10
to 12 minutes to cool down a bit. Once cooled slightly, add the sugar
and mix well. You do not need to cook on heat again. Adding sugar
will loosen the halwa a bit and also enhance the color further.

Whenever you want to serve, reheat & serve garnished with more nuts.

Recipe by sanjuro

Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
gajar-ka-halwa-indian-carrot-confection.txt>

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