this stock photo features a delightful Indian dessert called Gajar ka halwa. The dish is presented in an elegant white bowl adorned with fragrant rose petals and crunchy cashew nuts. The bowl is placed on a vibrant blue patterned background, surrounded by fresh green leaves, creating a visually appealing composition. Adjacent to the bowl of halwa, there is a small bowl filled with dried apricots, offering a complementary touch.Gajar ka halwa, also known by various names such as gajorer halua, gajrela, gajar pak, and carrot halwa, is a traditional carrot-based sweet dessert pudding. The preparation begins by grating approximately 1 kilogram of red carrots, which amounts to around 15-16 medium-sized carrots. These grated carrots are then sautéed in a pan over medium-high heat, allowing the moisture to evaporate. The carrots turn from red to orange during this process. Once the moisture has dried out, the pan is removed from heat.In a separate heavy-bottomed pan, around 1.25 liters of whole milk (equivalent to approximately 5 cups) is brought to a boil over medium-high heat. It is essential to use a heavy-bottomed pan to prevent the milk from burning. The milk is stirred regularly during the boiling process. After reaching a boil, the heat is reduced to medium, and the milk continues to simmer and reduce to at least half of its original volume. This reduction process takes approximately 30-35 minutes, with frequent stirring to prevent the milk from sticking to the pan.While the milk is reducing, cashews are fried in 1 tablespoon of ghee until they acquire a golden brown color. Once fried, the cashews are set aside. After the milk has significantly reduced, the grated carrots are added to the pan and mixed thoroughly. The sides of the pan, which contain the thickened milk residue, are scraped and incorporated into the halwa for enhanced flavor.From this point onward, constant attention and stirring are crucial. The halwa is cooked on medium heat until all the milk is absorbed by the carrots, resulting in a thickened consistency. This process takes approximately 10-20 minutes. Subsequently, the desired amount of granulated white sugar is added, ranging from 1 to 1.5 cups (200-300 grams), depending on personal preference. The sugar melts, temporarily causing the halwa to become more liquid-like.Continuing to cook the halwa while stirring constantly, the excess liquid from the sugar is absorbed, which takes approximately 15 minutes. Care should be taken not to over-dry the halwa, as it will naturally thicken upon cooling. Once the sugar is fully incorporated, cardamom powder is added for a delightful aromatic touch. Additionally, 2 tablespoons of ghee, or more if desired, are added and roasted with the halwa for 3-4 minutes. Finally, chopped cashews are introduced, providing a delightful crunch. A final stir ensures all the ingredients are well combined.The Gajar ka halwa is now ready to be served warm and enjoyed as a delectable Indian dessert.

圖片編號： 313945225
拍攝者： Chennaihussainpictures