This winter, indulge in Tan France’s special homemade ‘gajar ka halwa’. Here’s the recipe | Food-wine News

This winter, indulge in Tan France’s special homemade ‘gajar ka halwa’. Here’s the recipe | Food-wine News

Winter is synonymous with delicious food, decadent desserts, and seasonal indulgences. It’s tough to count calories or resist the new-year sugar rush, especially when it comes to a plate of the sweet goodness of gajar ka halwa. Originating in the Mughal kitchens, this carrot-based dessert has stood the test of time, gracing tables across generations and now, Instagram feeds.

Still not convinced? British-Indian actor and fashion icon Tan France – of Netflix’s Queer Eye – is a self-confessed foodie and has taken it upon himself to bring global fame to the Indian dessert.

 

In a recent Instagram post, France shared his quick and simple recipe, ensuring anyone can recreate the magic of gajar ka halwa at home.

Instructions:

– 4-5 large carrots, grated
– 1 tablespoon ghee
– 1 and 1/2 cans evaporated milk
– 1/4 cup granulated regular white sugar
– 15 green cardamom pods, shelled and ground
– 1/4 cup raisins
– 1/4 cup coarse brown sugar
– 1/4 cup pistachios, chopped.

Method:

– Wash, peel and grate all your large carrots and then set them aside.

– In a heavy-bottomed pan, add 1 tablespoon of ghee over medium heat, followed by the grated carrots and sauté them for 5-7 minutes, so that they can soften and soak in the ghee.

– Add 1/4 cup of granulated sugar and cook for another 2 minutes, till all the sugar dissolves and coats the carrots.

– Pour in 1 and 1/2 cup of evaporated or unsweetened condensed milk, and keep stirring the mixture till it comes to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the milk gets absorbed and the mixture thickens.

– Toss in some ground cardamom pods and 1/4 cup of raisins and stir well to combine. Let the mixture cook for an extra 5 minutes, so that the flavours can blend and marry into one another.

– Finally, add 1/4 cup of coarse brown sugar if you like your halwa extra sweet. Keep stirring for another 5 minutes till the consistency is thick and resembles that of a pudding.

Once ready, remove it from heat and garnish your dish with a generous helping of chopped pistachios for that extra crunch and texture.

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