Best Carrot Halwa Blondie Bars Recipes

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GAJAR KA HALWA



Gajar Ka Halwa image

My mother-in-law in India usually makes this dessert for special occasions, such as Diwali, when it starts getting cooler and lal gajar (red carrots) become available. This Punjabi dessert is subtle and divine without being super sweet, unlike most North Indian mithais or desserts. It's actually pretty healthy--or at least that's what I tell myself so that I can eat copious quantities without feeling guilty! Almost a zen-like process, making gajar ka halwa is a labor of love; don't rush. Enjoy the process. I had such a high bar for this recipe that I actually made it over ten times to get the exact same taste as when it's made at home.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 4 to 5 servings

Number Of Ingredients 6

3 cups whole milk (see Cook's Note)
4 to 6 tablespoons ghee
1/3 cup nuts, such as pistachios, almonds or cashews, coarsely chopped
1 1/2 pounds carrot (about 8 carrots), peeled and coarsely grated on the large holes of a box grater (about 5 cups; see Cook's Note)
1/2 teaspoon cardamom seeds, crushed, optional
3/4 cup light brown sugar, plus more if needed

Steps:

  • Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes.
  • Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
  • In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
  • Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
  • Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
  • If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
  • Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.

CARROT HALWA



Carrot Halwa image

Provided by Aarti Sequeira

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 pound carrots, peeled
1/4 cup ghee
6 pods green cardamom
1 cup whole milk
1/4 cup sugar
Kosher salt
1 cup powdered milk
1 teaspoon dried black currants
1/4 cup crushed or minced toasted pistachios

Steps:

  • Grate the carrots with the fine blade of your food processor or with a box grater.
  • Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
  • Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
  • Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
  • Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.

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