Road to a Bachelor's Kitchen : Gajar Ka Halwa
5th March 2017....Oh yeah you just came to an end
on a happy note! A Sunday dedicated to food wrapped around in steak burger and
chicken sizzler while being dipped in a refreshing essence of Sangria. Such fresh
food experiences bring back memories of the old ones thereby pumping in energy
to scribble them down. So here it goes....
Wake up early in the morning...Search for the best market
place to buy fresh vegetables...make sure to get fresh carrots..Particularly
the red ones...1.5 kg is at least a must in quantity...make sure you are ready
with the co-actors which includes sugar, 750 ml of milk, khoya or condensed
milk and of course the usual seasoning stuffs. Oh boy! It’s time to cook “Gajar
Ka Halwa”
This time I won’t start with the usual ingredients list
(because I have already mentioned them above) because I want them to appear one
by one as the movie rolls over.
Longest and toughest
part of the movie
First, clean the carrots out of dirt and peel off their
skin. Now it’s time for some real action. Start grating them, grate them all. Your limbs might get numb but just don't stop.1.5 kg of carrot is sufficient for 4 people. Depending upon experience, speed
and precision this might take 20-60 minutes.
Let the main course
begin
We shall heat some ghee (about 50-100 gms) in a vessel and
to it the grated carrots will be added. We will mix them well in ghee for about
20 minutes in medium flame. As the time proceeds, the content will start to reduce
since the carrots start losing moisture. The contents will be left with 1/4th
of its volume when it is high time to add 750 ml of milk. We shall mix the
contents properly for about 15 minutes in medium flame until we see that most
of the milk is being soaked in. Now to this, we shall a small bowl of sugar and
resume mixing for about 10 minutes. To add thickness and taste, it’s time to
unleash 50 gms of “Khoya” (however one can also opt for condensed milk) and mix
well for another 10 minutes. And there goes the raisins, cashew nuts and
whatever available at home, to season the dish. We shall resume cooking until
we observe that the mixture starts to expel orange-red milk. This is the sign
that the dish is done and all you got to do is “Eaaaaat it”
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