Gajar Halwa (With Khoya) Type 1

The last time around I made gajar halwa I did not find khoya due to some adulteration related crisis. I have since then refrained from using khoya in cooking. However, yesterday I came across some good quality (discernibly) at the local dairy. It was the moment of "mann mein laddoo foota" - and i started dreaming about malai kofta, kheer kadam, khobra barfi and gajar much to do with paltry amount that I picked up eventually.
Like I said, around last time, gajar halwa when made using khoya, gives a nice grainy texture which goes well with vanilla icecream.
So using the BM theme on revisting old posts with new giving you the khoya based gajar halwa recipe...
Is anyone counting the number the times i have used the word khoya??

1 Kg carrots peeled and grated
Full fat Milk (measure the grated carrots in cups and use the same number of cups for milk). I used apprx 4 cups
2 cups sugar (300 gms)

300 gms khoya
1 tspn cardamom powder
2 tbsp cashews and raisins 

1 tbsp blanched almonds
2 tspn clarified butter/ ghee
1) In a large non stick pan, heat some ghee and add the grated carrots. Stir them for 10-12 min(I did this for about 15-20 min as I had frozen carrots). It is important that the carrots wilt and start leaving water and the dry up.
2) Now add the warm milk along with the dry fruits and cover the pan and let it cook. This will take about 30-45 min until all the milk is absorbed and the carrots are completely cooked.

3) In another pan, saute the khoya slightly,for about 5 min. This will first melt the mass and then start forming small granules. Add this to the carrots and mix well
4) Now add the sugar and cardamom powder. The sugar will melt and extract more water from the carrots to form a syrup. You will now have to keep stirring until the sugar syrup is thick and is soaked up by the carrots – about 20 min more.
5) There will be some liquid (not more than 2 tbsp) when you switch off the flame. To know that the halwa is cooked, you should check for a glossy texture on the carrots instead of dull and liquid like carrots. 

6) Add more dry fruits for garnishing


Unknown said…
irresistible!!! so delicious and so perfect for festive season!!
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Kalyani said…
tempting clicks, Pradnya ! Am inviting myself over for any khova delight u r planning to rustle up...!

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Priya Suresh said…
Dont kill me with that bowl of fantastic halwa Pradnya,am keeping away from sweets dear.
Unknown said…
looks delicious n colorful too....
Rajani S said…
Cute little purse and you used 'khoya' only five times actually, Pradnya!

You should count my 'actually', actually!!
Being a Delhite..I have never liked gajar halwa without the does wonders to the halwa..but Mumbai mei to you should get very its color and texture!
Harini R said…
that is a cute little purse hanging in there! I have since resorted to making Khoya at home :)
yummy yummmy halwa. who can say no to a abowl like that..
our family favorite!! looks yum n love that cute lil purse!!! :)
Pavani said…
Our family favorite dessert. My MIl makes carrot halwa exactly the same way..
veena said…
Love the cute little purse. Halwa is tempting me:-)

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