Gajar Halva (Carrot Desert)
Published on January 28, 2021 | In By
11 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 2907
    • 2 Lbs (907g)
    • Difficulty Level

Gajar or Carrot Halva is a delicious dessert. It was first introduced by Moguls in India and the name originated from Arabic word “Halva” means sweet. It is prepared all over Indian subcontinent, in Muslim countries and also in Israel.  In India it is served hot or cold in breakfast or as desert. It can be garnished with cashews, almonds and pistachios, according to taste. Usually shivered almonds and pistachios are used, as preferes. Finally, do  not over cook. keep it humid. (Doce de cenouras è muito fácil de preparar e è delicioso. A receita  foi trazida pôr Moguls em Índia. Pode ser servido como sobre mesa ou em café de manhã, também pode ser servido quente ou frio. No final de não deixe Halva secar muito, deixar um pouco úmido.  De acordo com gosto pode adornar com amêndoas, castanha de caju sem sal e pistachios sem sal). No Brasil pode ser substituído por ricota ou pode fazer paneer. Ferver leite e talhar com limão ou vinagre, coar ainda quente num pano  lavar para tirar gosto de vinagre/limão.

Method:

Peel and shred the carrots (Descascar e ralar cenouras)

Add ghee or unsalted butter in a non stick pan ( Adicionar Mantega sem sal numa panela de Teflon)

Add shredded carrots  and cook on high heat (5 to 10 minutes) to evaporate carrot juice ( Adicionar  cenouras raladas e cozinhar para 5 á 10 minutos)

Add Sugar cook for 5 minutes on medium heat ( Adicionar açúcar, cozinhar no fogo médio para 5 minutos)

Add milk cook till more or less half cup is left in the pan (Adicionar leite, cozinhar  até mais ou menos meia xícara sobrar na panela)

Shred paneer or break it into small grains. (Desmanchar paneer/ricotta em pedacinhos)

Add paneer and milk powder into carrots. (Adicionar paneer/ricotta è leite em pó)

Add cardamom and saffron  to carrots mix and cook till almost all the milk evaporates. ( Adicionar cardamomo e asafarão (ver figura) nas cenouras, cozinha até quasi ficar ceco)

Turn off the heat and add resins and almonds. (Desligar fogão e colocar uvas passas e amêndoas)

 

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Ingredients

  • 1 Lb. shredded Carrots
  • 2 Tbsp. ghee or unsalted butter
  • 1/3 cup Sugar
  • 2 cups milk
  • 200 gm paneer
  • 2/3 cup whole milk powder
  • 1 1/2 Tsp cardamom powder
  • 1/4 Tsp saffron
  • 2/3 cup golden resins
  • 1/3 cup slivered or powdered almonds

Instructions

  1. Peel and shred the carrots (Descascar e ralar cenouras)
  2. Add ghee or unsalted butter into a non stick pan ( Adicionar mantega sem sal numa panela de Teflon)
  3. Add shredded carrots and cook on high heat (5 minutes) to evaporate the carrot juice ( Adicionar cenouras raladas e cozinhar para 5 minutos)
  4. Add Sugar cook for 5 minutes on medium heat ( Adicionar açúcar, cozinhar no fogo médio para 5 minutos)
  5. Add milk cook till more or less half cup is left in the pan (Adicionar leite, cozinhar até mais ou menos meia xícara sobrar na panela)
  6. Break paneer into small grains. (Desmanchar paneer/ricotta em pedacinhos)
  7. Add paneer and milk powder into carrots. (Adicionar paneer/ricotta e leite em pó nas cenouras)
  8. Add cardamom and saffron into carrots, mix and cook till almost all the milk evaporates. ( Adicionar cardamomo e asafarão (ver figura) nas cenouras, cozinha até quasi ficar ceco) turn off the heat and add resins. (Desligar fogão e colocar uvas passas ainda quente)
  9. Turn off the stove and add resins and almonds. (Desligar fogo e colocar uvas passas e amêndoas)
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11 Responses to Gajar Halva (Carrot Desert)

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