Gajer Halwa (Carrrot Halwa)

Servings: 20 people

 Ingredients:

• 4 and 1/2  lbs. carrots
• 4 litre homo milk
• 1/2 cup desi ghee or 1/2 pond unsalted butter
• 6 green cardamom
• 1 tablespoon white vinegar
• Almonds
• 1 and 1/2 cup granulated cane sugar (or according to your taste)

Directions:

Wash, peel, and shred all the carrots. Take a big pot and add 4 green cardamoms and the desi ghee, on medium heat.

Put all the carrots in and stir/mix with spatula, on and off for 12 to 15 minutes.

After 12 to 15 minutes, the carrots volume will decrease by 25%. This process is very important as it will save you one hour of cooking time, plus it will give you the smooth taste and texture you will get.

After 15 minutes, add 2 and 1/2 liters of homogenized milk, and keep stirring on and off, until all the milk will evaporates/gets absorbed by the carrots. This takes about 2 and 1/2 hours.

In a sauce pan, put 2 green cardamoms, 1 and 1/4 liter of homogenized milk and let it come to a boil.

When it is boiling, add in the white vinegar, this will make it into curd.  Once it has become a curd, turn off the heat.

Use a strainer to drain all the water out. Put the curd into a bowl.

Peel and cut almonds, mix 4 tea spoon of sugar to it and add it in the curd and crumble it. Set aside.

When all the milk evaporates from the pot, add in the sugar and stir on and off for 10 minutes. When the sugar has been mixed in and there is no water left, then add milk curd and stir.

added sugar

added milk curd

Then add almonds, stir and then turn off the heat.

This sweet dish is ready to serve! You can also freeze for later use.