Serious Eats - seriouseats.com
Indian-style Spiced Carrot Bars (Gajar Ka Halwa)
[Photograph: Carrie Vasios]
This Indian sweet is made by cooking down grated carrots with milk, then slowly stir-frying them in oil. It's usually eaten garnished with chopped almonds, and raisins and clotted cream are also a nice accompaniment.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
About This Recipe
| Yield: | serves 6-8 |
| Active time: | 1 hour 10 minutes |
| Total time: | 1 hour 10 minutes |
| This recipe appears in: | Cookie Monster: Indian-style Spiced Carrot Bars (Gajar Ka Halwa) |
Ingredients
- 1 tablespoon plus 1 1/4 cups vegetable oil, divided
- 1/4 cup almonds (optional)
- 4 pounds carrots, peeled then grated through the largest holes of a box grater
- 8 cups whole milk
- 4 green cardamom pods
- 6 tablespoons sugar
- Sliced almonds, clotted cream, fried raisins, for garnish (optional)
Procedures
-
1
If using almonds (not just for garnish), heat 1 tablespoon vegetable oil over medium heat until shimmering. Add 1/4 cup almonds and cook, stirring and tossing frequently, until lightly golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Set aside.
-
2
Combine grated carrots, milk, and cardamom pods in a large, heavy bottomed pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated, about 40 minutes.
-
3
When liquid has evaporated, add oil. Fry carrot mixture in oil, stirring constantly, until darkened to dark orange/brown in color, about 30 minutes. Add sugar and fried almonds if using. Cook, stirring, for 2 minutes. Take off heat and let come to room temperature. Spread in a 8 x 8 -inch square pan or other pan of your choice, and cut into squares.
-
4
If not eating right away, store, covered, in refrigerator and bring back to room temperature before serving.
Comments