Halwa Mania (Gajar ka Halwa, Beetroot ka Halwa, Lauki ka Halwa) - By Bharath Bhushan C

The rich history of Gajar ka Halwa dates back to the 17th century when carrots, originally from Afghanistan, were introduced to India by the Dutch. The creation of this winter delicacy is believed to be a tribute to William III, the Prince of Orange, and over time, it has become a beloved dessert across India. Alongside Beetroot ka Halwa and Lauki (bottle gourd) ka Halwa, these desserts showcase the versatility of Indian sweets, offering vibrant colors and wholesome ingredients.

Ingredients:

1. Grated Carrot, Beetroot, or Ash Gourd – 500 gms 

2. Milk – 500 ml 

3. Sugar – 200 gms 

4. Condensed Milk – 250 ml 

5. Pika Kova – 200 gms 

6. Cardamom Powder – ½ tsp 

7. Ghee – 100 ml 

8. Raisins – 50 gms 

9. Cashew Nuts – 50 gms 

Procedure: 

a. Take a frying pan or kadai and heat the ghee. 

b. Add raisins and cashew nuts and fry them until the raisins puff up and the cashew nuts turn golden brown. Remove from the pan and set aside. 

c. In the same pan, add more ghee and sauté the grated carrot, beetroot, or ash gourd until the rawness disappears. 

d. Add milk and cook the mixture for 10 minutes. Once the milk reduces slightly, add sugar and condensed milk, then cook for another 5 minutes. 

e. Add kova and sauté until the mixture thickens and turns into halwa consistency. 

f. Add cardamom powder, along with the fried raisins and cashew nuts, then turn off the flame. Cover the pan with a lid and let the halwa rest for 10 minutes to absorb the flavors. 

g. Serve hot with a scoop of vanilla ice cream for a delightful contrast of textures and flavors. 

Enjoy this delicious trio of halwas that combine tradition with indulgence!