Indian sweets recipe: Payasam
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Payasam
Gajar ka Halwa
Gajar ka Halwa is a classic Indian dessert, made with grated carrots slowly cooked in milk, ghee and sugar. Rich and aromatic with cardamom and dry fruits, it’s a winter favourite enjoyed across the country.
Ingredients
(Serving for 4 to 6 persons)
Fresh red carrot: 1 kg ( grated)
Full cream milk: 1 litre
Ghee: 4 tsp
Sugar: ¾ cup
Cardamom powder: ½ tsp
Cashew nuts: 10 ( broken)
Almond: 10 ( sliced)
Raisin: 10 to 15
Step 1
Wash, peel and grate the carrot. Heat milk in a heavy-bottomed pan or kadhai.
Step 2
Add grated carrots to the boiling milk. Cook on medium flame. Stir occasionally and let the carrots dip in milk. Continue cooking until the milk reduces completely. ( This may take about 30 to 40 minutes).
Step 3
Once the milk has fully evaporated, add ghee and mix well. Cook for about 5 to 7 minutes until the halwa starts to leave the sides of the pan.
Step 4
Add sugar and stir. The mixture will become slightly liquid again. Cook until the halwa thickens and turns glossy. Add cardamom powder, cashew, almonds and raisins. Cook for another five minutes, stirring gently.
Serve warm and enjoy the traditional Indian sweet.
