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In India winter is synonym to loads of dietary rich and delicious delicacies. Sarsoon ka saag, makki ki roti, moong ki daal ka halwa and gajrela or gajar ka halwa is the most famous. Me and my family love it and I don’t like any shortcut while making it. This is a family recipe and my mother used to prepare this for us and I learn from her. This is how traditionally gajar Ka halwa cooked. These days people use pressure cook carrots and then add mawa or khoya to make it instant but I like the other way, cooked on slow heat all day long. So here is the recipe:
Red carrots 1 kg
Milk 2/ and 1/2lt.
Sugar 1and 1/2 cup more or less according to taste
Desi ghee 150 gms
Raisins a handful
Almonds 20 soaked and peeled
Green cardamoms. 4
Saffron milk 1/4 cup
Mawa (optional) 100gms
Wash, peel and grate the carrots. Boil milk with cardamoms in a heavy bottom skillet and add grated carrots. Cook on slow fire for 5-6 hrs. or until all the milk is thick, dried and nice aroma is wafting from your kitchen. Take care to stir in between so that the milk should not stick to the bottom. Add sugar, saffron milk and cook for further 15-20 minutes and then add ghee. Now keep stirring all the time otherwise it will stick to the bottom. Cook till ghee leaves the sides of the pan. Add raisins, almonds and mawa if using.
Remove and serve it hot. It can be freezed or you can keep it in the fridge for a week or so. Enjoy!!!

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