Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa | How to make Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa

By Tikuli Dogra  |  12th Jul 2016  |  
4.0 from 1 review Rate It!
  • Traditional Kali Gajar Ka Halwa | Black  / Deep Purple Carrot Halwa, How to make Traditional Kali Gajar Ka Halwa | Black  / Deep Purple Carrot Halwa
Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwaby Tikuli Dogra
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    6

    People

3

1





About Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa Recipe

Carrot halwa instantly brings up an image of steaming hot fragrant red carrot halwa cooked in thick milk on slow heat but my childhood memories are fragrant with this delicious kali jagar ka halwa. A specialty of Uttar Pradesh it has a distinct taste and flavor. So here is a part of my childhood food memories for you.

Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa, a deliciously finger licking recipe to treat your family and friends. This recipe of Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa by Tikuli Dogra will definitely help you in its preparation. The Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa can be prepared within 15 minutes. The time taken for cooking Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa is 20 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa step by step. The detailed explanation makes Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa so simple and easy that even beginners can try it out. The recipe for Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa from BetterButter.

Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa

Ingredients to make Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa

  • Black Carrot - 1 kg Cleaned and Grated
  • Full Fat Milk - 1 L
  • Sugar - 250 gm
  • Shredded almonds - 1/3 cup (optional)
  • Raisins - 1/3 cup (soaked) ( Optional)
  • Ghee ( Clarified Butter - 50- 60 gms

How to make Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa

  1. Put full fat milk in a thick bottomed sauce pan and bring it to boil on high heat.
  2. Reduce the heat once the milk comes to a boil and let it reduce on low heat while you prepare the carrots.
  3. Stir it occasionally so the milk doesn't stick to bottom of the pan or boils over.
  4. Put a thick bottom large kadhayi or pan over medium heat. The kadhai should be big enough to accommodate all the grated carrot and still have enough space for stirring.
  5. Add ghee to it and swirl the kadhayi to smear it properly.
  6. Add the grated black carrot. Increase the heat to high and stir the carrot vigorously till it wilts completely.
  7. Now, turn the heat to medium low and keep frying the carrots for a minute or two to bring in the flavors.
  8. Check on the consistency of the milk. It should have a rabdi like texture. Reduce it to approximately 250 ml of thick milk.
  9. Once the carrots are a little seared and softened add the sugar to it and stir properly. I don't mash the carrots as I prefer the texture of the carrot shreds in the halwa. You can mash it before adding the sugar if desired.
  10. The sugar will make the mixture a bit watery so cook it for another few minutes till the water gets absorbed and the halwa gets a wonderful glaze.
  11. Stir in shredded almonds and raisins at this point.
  12. Add the reduced milk and cook for about 10 more minutes so everything is incorporated well. The color of milk will change to a lovely deep purple then darken as the carrots lap up the thick milk.
  13. The black carrot halwa tastes best when served hot. Garnish with preferred nuts before serving.
  14. A well cooked halwa stays for at least a fortnight in the fridge and 4-5 days at room temperature.

My Tip:

1. Black carrot is not really black but has a deep purple hue like beetroot and is often used to prepared kanji. They are astringent in nature and not sweet like their red colored cousins. 2. Unlike the traditional red carrot halwa this is prepared differently. The black carrots are astringent in taste unlike the sweet red ones so boiling them in milk for long duration doesn't give the lovey texture or taste to the prepared dish. I learned this trick from blogger friend Sangeeta Khanna of Banaras ka khana. After all cooking is all about creating food memories together. I make it without milk too just like the beetroot halwa. You can use condensed milk too but I found that the taste varies. Those with lactose intolerance can make it without milk following the same process excluding the milk. Follow the same process but exclude milk. 3. I keep the sweetness levels low so that one can get the flavor of the thickened milk and carrots.

Reviews for Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa (1)

Shereen Fatimaa year ago

looks very different..will try it out to know how it tastes!
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