How about indianizing thanksgiving this year!!! We have been invited to Thanksgiving dinner at a friend’s place and after much thought, I decided to carry gaajar ka halwa – lighter version, to the dinner. Thanksgiving dinners are oh so heavy, so why add another dish which would make it even more heavy! So this gaajar ka halwa is actually lighter and less heavy compared to the traditional gaajar ka halwa that I am used to making / eating. I used butter instead of ghee and used part skim milk ricotta cheese instead of khoya. And it turned out to be just perfect. This dish does take a while to make, but it’s mostly the cooking time of the carrots. Once the carrot is cooked, it is pretty much done. It also does not have a long list of ingredients, just half a dozen ingredients. It took me about an hour to make the dish from start to finish. But this was for a larger crowd, if you make it in a smaller quantity, it will not take that long to cook the carrots and therefore will not take as long to make. Also remember to use a thick bottomed pan or a double pan while making this dish, so that it does not burn and stick to the pan. Well that’s a note for whenever you are making any indian dessert with milk which involves cooking something on the stove-top for a long time.
- 24 ounces shredded carrot (I used my food processor to shred the carrots)
- 16-24 ounces milk (I used 1% milk)
- 1, 2″ stick cinnamon
- 2.5 tbsp ricotta cheese / khoya
- 2-4 ounces sugar (you add more or less depending on how sweet the carrots are)
- 1 oz slivered almonds (without skin)
- 1 oz raw cashews
- 1.5 teaspoon cardamom powder
- 4 tbsp + 1 tbsp butter
- Heat the milk in a thick bottomed pan and add the cinnamon to it. Once the milk is hot, add the carrots and cook till the carrots are cooked through. You don’t want the carrots to get all mushy, just cooked well.
- If the milk is not completely absorbed by the time the carrots are cooked, drain the milk out once the carrots are cooked.
- Now add the ricotta cheese or khoya to the carrots and mix thoroughly.
- Next add the 4 tbsp butter to the pan and add the carrots to the pan. Fry it for a couple of minutes.
- Now add 2 oz sugar and mix thoroughly. Add more sugar if required.
- In another pan heat the rest of the butter and add the almonds and cashews. Fry for a couple of minutes till, a few of the nuts start turning a light brown.
- Transfer the almonds and cashews to the carrots and mix thoroughly.
- Add the cardamom powder and let the mixture cook on a medium flame for about 10-15 mins. This ensures that all the flavors blend together.
- Stir the mixture occasionally to ensure that it does not stick to the bottom of the pan and burn.
- Serve either hot or cold. If it is served hot, an option is to serve it with plain vanilla ice cream.
This recipe would make about 8-10 servings. Hope you enjoyed this recipe and thanks for reading. And Happy Thanksgiving Everyone!!!