ACK 10.11: Gajar halava

Gajar halava

Carrot pudding

This is a popular sweet in Northern India. It is important to shred the carrots carefully. The shreds should be fine and as long as possible. Gajar halava can also be made without milk. Just add a little extra butter and cook the halava until it takes on the consistency of marmalade.

Preparation and cooking time: 50 min
Chilling time: 30 min

2 lbs (900 g) fresh carrots
3/4 cup (150 g) butter
2 cups (500 ml) milk
1 1/2 cups (300 g) sugar
3 tablespoon slivered almonds, lightly fried
3 tablespoon raisins
1/2 teaspoon ground cardamom

Wash the carrots, scrape them, and shred them through the small holes of a metal grater. Melt the butter in a saucepan and put the grated carrots in it. Cook them uncovered over medium heat for 10 minutes, stirring often to ensure even cooking and prevent burning. Add the milk, sugar, almonds, and raisins. Cook for 20-30 more minutes, until the halava thickens and forms a single mass in the saucepan.

Put the halava on a serving dish. As soon as it is cool enough to handle, shape it into a round cake 1 inch (2.5 cm) thick. Garnish it with the ground cardamom. Refrigerate it for 30 minutes. Then cut it into wedges and serve it as a dessert or a snack.

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