{"id":741,"date":"2021-03-25T23:50:22","date_gmt":"2021-03-25T23:50:22","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=741"},"modified":"2021-03-25T23:50:22","modified_gmt":"2021-03-25T23:50:22","slug":"gajar-ka-halwa","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2021\/03\/25\/gajar-ka-halwa\/","title":{"rendered":"Gajar ka halwa (Carrot halwa)"},"content":{"rendered":"

Name: Vijaya Pastala
\nClass Year: 1989
\nCountry of Residence: India<\/p>\n

Why is this recipe great? What\u2019s its backstory? <\/h5>\n

This is a quick and easy recipe of <\/span>gajar ka halwa<\/span><\/i> or carrot halwa which is typically prepared in the winter months when red carrots or what are known as \u201cDelhi carrots\u201d are in season. A festive dessert it is prepared during Diwali which is celebrated in winter. <\/span><\/p>\n

Traditionally, carrot halwa is boiled and cooked in milk with lots of ghee and is quite laborious with the carrots and milk constantly stirred until the milk is thick and the carrots are cooked. This recipe is basically a cheat version of the traditional carrot halwa – prepared and cooked with condensed milk or sweetened evaporated milk. My husband loves cooking the traditional version of carrot halwa, slaving over the stove, constantly stirring and fussing over the carrots boiling in milk. According to me, this quick and easy version tastes as good as the traditional version and is less work!! <\/span><\/p>\n

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Couple of tips \u2013 to get the perfect end result: <\/span><\/p>\n