Kerala Style carrot Halwa | Gajar ka Halwa | Perfect Carrot Halwa recipe |Easy carrot Halwa

#nandoottyskitchen #carrotaluva #jazarhalwa #youtubermalayalam #northindianrecipes #carrot    • Mango kesari recipe/Mango sheera/mango soo...   - Mango kesari    • Boli | Sweet boli |കേരള ബോളി |Puran poli |...   - Boli recipe TIMELINE LINK TO VIDEO SEGMENTS 00:01:34 - Gajar Halwa video link 00:06:00 - Kerala style Halwa link 00:13:37 - Signing off with halwa presentation and ingredients Halva is a dense sweet confection which originated in Turkey and through Mughals reached India. The word originated from halw meaning sweet in Arabic. Karachi Halwa made from cornflour and ghee, Kozhikode halwa made from wheat flour, coconut oil and jaggery and Tirunelveli halwa made from wheat flour, ghee and water from the Thamarabharani river are the three most iconic halwas. The 8 year old girl Anuradha here has made Gajrela or Gajar ka halva a special North Indian Diwali special sweet dish popular in Punjab. Traditionally made from the juicy red ripe carrots abundantly harvested in the winter season of the Hindi heartland, but here orange carrots which are easily available in south India is used. The Kerala style halwa made here uses cornflour instead of rice flour a la Bombay Karachi halwa. GAJAR KA HALWA Grated carrots - 2 cups (300 gm) (Medium sized carrots 7 - 700 gm) Powdered sugar - 1/2 cup (220 gm) (Granulated sugar - Add 2 more tbsp) Full fat milk - 1.5 cup (375 ml) boiled cooled and reduced or add as mawa Condensed milk or full cream can be added while cooking to thicken faster in that scenario take 1 cup milk and reduce sugar added. Ghee - 2 - 4 tbsp (according to taste) Nuts - Cashewnuts, Almonds, Pistachios - 1/4 cup cut to small pieces Cardamom powder - 1 tsp Saffron - 1 pinch (for colour) Take frying pan heat and add 2 tbsp ghee once melted add grated carrots (Grater or Food processor used to grate into long strands). Fry the carrots in low to medium flame for 20 minutes with stirring. the quantity will reduce to almost half. Add milk then cover the pan and stir every 1 minute and keep lid back. Repeat this till milk has boiled and reduced. Continue stirring in low flame and when milk thickens and turns yellow add sugar and stir well in low flame. Then when all milk has evaporated add 2 tbsp ghee, cardamom powder, saffron and nuts. Heat in low flame with lid closed for 10 minutes and serve hot. Preparation time - 5 minutes Cook time - 45 minutes KERALA STYLE CARROT HALWA Carrots - 750 gm (Wash and peel cut ends off carrots dice to small pieces) Sugar -1/2 to 3/4 cup based on taste Ghee - 4 tbsp Cornflour or cornstarch - 4 tbsp (Can add Rice flour 1.5 tbsp for better taste) (Mix with water in 1:2 ratio to form a paste at time of adding to heat) Saffron - 1 pinch or red food colour Nuts -1/2 cup (1/4 for decoration) - chopped in small pieces Carrots if red juicy carrots you can take the carrot juice and make it like a Karachi halwa but the health benefits of carrot is lost. So here carrot paste is used and for the chewy and texture of halwa instead of rice flour cornflour is used to make it like Bombay Karachi Halwa. The carrots are first steamed in a pressure cooker for 2 whistles and once cooled made into paste. Heat a tawa pan with 2 tbsp ghee and add the carrot paste to it. Whole process is done in low flame with constant stirring. When carrot paste thickens add powdered sugar stir to prevent lumps. Add cornflour paste little by little to thicken the carrot paste. Once becomes a kesari like form with no sticking to pan add 2 tbsp ghee and saffron and nuts and again heat for 5 minutes. Meanwhile take a steel or glass tray for setting the halwa. Grease ghee on a brush and smear it on all surfaces of the tray. Sprinkle some nuts at bottom. When halwa ready transfer it hot to the tray and sprinkle some more nuts on top and lightly press with a spoon or spatula to shape the halwa. Keep it outside for setting for 2-3 hours. Dont refrigerate as cornflour halwa texture will get affected if kept in refrigerator. Now serve it in a plate after cutting into pieces.