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Carrot Halwa (gajar sheera, hajrela):

First added: 2013-01-24; Last edited: 2013-01-31

Anjana's "Carrot Halwa" (gajar sheera, gajrela).

"Profiteroles" Stuffed with Carrot Halwa (covered with a chocolate sauce).

Author: Anjana Maheshwari (OISS-ISPY).

Recipe source (eg. grandma)	Mother
Memory (eg. Yale connection)	Prepared mostly during winters
Preparation time (steps & total)	50-60 minutes


3 cups	Shredded Carrots
5 cups	Whole Milk
1/2 cup	Sugar
10-12	Cashews(optional)
7-8 pieces	Pistachios(optional)
1/2 tsp	Cardamom powder(optional)
10-12 pieces	Raisins(optional)
2 tbsp	Butter(optional if you using a non-stick pan)
1. Put the shredded carrots in a non stick pan and switch on the stove(if you are not using non-stick pan you may want to add some butter before adding carrots)
2. Cook the carrots for about 2-3 minutes or until you see slight color change in carrots and smell some good carrot flavor
3. Add in the milk and reduce the flame to medium
4. Cook the carrot in milk for about 30 minutes with occasional stirring
5. After about 30-35 minutes milk might start reducing and now you may need constant stirring
6. Once you see the milk is really little, add in the sugar and cook for another 10-15 minutes
7. Once most of the milk is incorporated and you start getting a good flavor of the cooked halua turn the stove off
8. Your Halua is ready to be served
9. Optionally you can add dry fruits and cardamom powder for more flavor(However I kind of like it without these additional flavors)


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