Hope everything from there is fine and all of you are doing, engage of your own business. Besides that, all of among us quite a bit and perhaps fond of few type of desert. Today, i am goin to show you about a carrot halwa which is not favorable by most of the people but few of them are very much fond of it- like me. So, let’s go with the recipe as far I know and best of it.
Ingredient:
· Carrot- 1Kg
· Sugar- 500gm (may be more depend up to sweetness for person to person)
· Milk- 1ltr
· Butter- 25gm
· Ghee- 4 table spoon
· Oil- 30 ml
· Bay leaf, cinnamon- as per your measuring.
I think those ingredient is enough to make a very tastefully halwa of carrot. More ingredients may be used like, almond/ cash nut or kichmich but I kept it simple.
So, first take a one Kilogram of carrot, fresh fruits/ vegetables are always best but I recommend you to use a bit older of carrot, like you can buy fresh carrot but hold it in room and normal temperature at home one or two days and use it for making carrot slightly dry and rough surface of it. But carefully, it won’t be excessive dry. The benefits is that the outer portion of carrot is make rough and after peel it the most of component is being reduce which may hamper the taste of halwa and fresh fruits is more prone of it. This technique which make a slight taste better than usual. Few natural ingredients are hidden on the skin of carrot and it remove by that way or you can use whatever you like.
Now, you have to rinse and wash with a normal water and let it be wipe water by naturally in a bowl. After that you must peel the carrot skin and find a smooth orange of it, then grater and make it more small and thin size. I also recommend you use grater instead of knife because more pieces means more surface area and which helpful to make mash up the carrots.
Milk should be pre-heated before use.
After finishing the grater performance, now you have to boiled with milk- remind one think only with milk no water. And this boiling must be in a pressure cooker- which reduce your time and make it soft which next to be pour into a blender machine.
Blender is help to make like a semi-solid/liquid which will give smooth of carrot’s halwa.
Next step is, heat with a low temperature but ensure- in this process you are going to use non-sticky fry pan (another secret of this recipe) and make it more coagulated and stickiness, in this steps you must added few amount of oil which helps not to sticky with utensil, and after that added sugar, bay leaf and cinnamon too.
The most embarrassing steps- as it start to boil and splitting like spite!! But now you can cover it properly that won’t come out outside of the utensil. After it comes enough coagulation then let it be cool in room temperature for 6 to 8 hours. After that you start again heated with similar low temperature and you add few amount like four table spoons of ghee and always stir.
Another most important technique is always and keep busy with the stir the halwa until it comes final stage to ready for eat.
You must check about sweetness and thickness with sticky of your carrots, there is no perfect time and combination for it, you must satisfied your own judgment. When you feel it almost done then you added a little bit of butter for make extra essence. After that pour and put on a flat plate to make it pieces like a toffee size.
Let’s enjoy with a chewable of carrot halwa.
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