Name: Traditional Kali Gajar Ka Halwa | Black / Deep Purple Carrot Halwa recipe by Tikuli Dogra at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 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

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.

Instructions

Put full fat milk in a thick bottomed sauce pan and bring it to boil on high heat.
Reduce the heat once the milk comes to a boil and let it reduce on low heat while you prepare the carrots.
Stir it occasionally so the milk doesn't stick to bottom of the pan or boils over.
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.
Add ghee to it and swirl the kadhayi to smear it properly.
Add the grated black carrot. Increase the heat to high and stir the carrot vigorously till it wilts completely.
Now, turn the heat to medium low and keep frying the carrots for a minute or two to bring in the flavors.
Check on the consistency of the milk. It should have a rabdi like texture. Reduce it to approximately 250 ml of thick milk.
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.
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.
Stir in shredded almonds and raisins at this point.
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.
The black carrot halwa tastes best when served hot. Garnish with preferred nuts before serving.
A well cooked halwa stays for at least a fortnight in the fridge and 4-5 days at room temperature.

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