Gajrela | Gajar Halwa or Carrot pudding, a North Indian sweet delicacy

Every one has good memories and moments to cherish lifelong. Especially, if those memories are from your days of childhood, then  who doesn't crave to live those moments once again !! 

Winter is here and reminisce my childhood days when we used to enjoy one month winter break. Respite from the monotony of school and the mundane schedule.

Winter vacation was all about picnics with family, interesting hobby classes and sumptuous Kumaoni food, which we ate together while sitting in our balconies under the sun.Winter is a season of Lazy months. Cladded in woolens we all hate to move out from the warm and cozy layers of our blankets. Strangely at this time of the year even our eating habits suddenly turn upside down. From home made delicacies with extra layer of butter to the greasy items like halwas of different types, pakoras, samosas and stuffed parathas. Parathas stuffed with mashed potatoes, radish or cottage cheese tops the hitlist in these months.

When i talk of winters i cant miss mentioning my all time favorite 'Gajar Halwa' cooked by my mom. Delicious in taste and very addictive. Its from my mom that i have inherited an inclination towards cooking. Mums are outstanding cooks! My mom's cooking has always been experimental, innovative and absolutely random and she always told me that food cooked with love can never go wrong. Now when i have taken over this task completely, i know what she meant.

Winters are here and there are time when i return from office and feel the urge to eat something sweet. I miss my ma's homemade love. She would always cook loads of halwa, store in the freezer and serve hot whenever we kids troubled her with our dessert pangs ! Today is again one of those days when i crave for 'Maa ke haath ka halwa' but alas! Plight of a married daughter. She has to manage her cravings on her own! 

Determined to savor some warm traditional winter sweet, i stopped by my local grocery stop and grabbed some carrots. 45 minutes quick work from grating to plating, all was set! Gajar halwa is my husband's favorite too and i was happy to see the shine in his eyes when he smelt the aromas. One bite and he was blown away. Aaaah! I loved what i cooked and my cravings were certainly gratified, but yes, i am still waiting for my mum's version because that has to be nothing but DIVINE !

Ingredients:-

380 gms - Grated Carrots

380 gms - Full cream milk

100 gms - Sugar

2 tbsp - Ghee (Clarified butter)

1/2 tsp - Cardamom powder

3 tbsp - chopped almonds

3 tbsp - chopped cashews

4 tbsp - raisins

Steps to follow:-

1. Heat a wok and put some ghee.

2. Keep the flame low and add grated carrots. Saute them for 3-4 minutes on a low flame.

3. Add sugar and mix vigorously and till the sugar melts and caramelizes well. This will take 5-6 mins.

4. Now add milk and give a good stir !

5. Add cardamom powder and lid the pan for 7-10 mins on a low flame so that the carrots get cooked. Keep stirring intermittently. 

NOTE: You are recommended to use a non-stick wok/kadhai.

6. Unlid the pan and add the chopped nuts and raisins and now let the halwa cook on a low flame

7.  Halwa is ready, once the milk content has reduced fully and has become of khoya texture.

8. Serve hot with pistachios and almond slivers.

Variations:

1. You could also use heavy cream to get a more creamy khoya content. Reduce milk content to 250 gms and use 2 tbsp heavy cream (brand: Amul)

2. Instead of adding raw nuts you can pan roast the chopped nuts in 1/2 tsp ghee and then add to the halwa after is pan is unlid.

3. At times i also add 1/4 tsp rose water as it gives sweet fragrance to the dessert.

Dal Bukhara...aka Makhni Dal | A replica of restaurant style

Butter and cheese are my two favorites! Sinful!!..Yes..i don't care sinning if its them! A bowlful of soup with a dollop of butter and a creamy pasta with loads of cheesy surprise in it are enough to get me happy and chirpy. :) 

Looking at me, people will surely think that i am very diet conscience person, but no, its not the case AT ALL!! Its only when there's a family wedding when i feel the need to worry about those extra kilos else 'I don't care'. How can anyone neglect food..good food!!!! So this weekend was all about food..i mean lip smacking delicious 'calorie' loaded food, and we both loved it. Mr.P is a bit anxious about oils and butter but he seems to be carefree if my signature style Dal Makhni is on the menu.

My style recipe of 'Dal Makhni' truly lives by the name 'Makhni' and yes its heavily loaded with all that you can call sinful. Butter and cream! Makhni gotta be nothing but makhni, so no healthy oil options or Nutralite for my gravies pls!

If you want a restaurant style Dal Makhni or Maurya's patented style 'Dal Bhukhara' then follow my recipe exact and do not hesitate even if you think it will add to the few inches.  Its absolutely easy, take my words for it. I make it especially for my P and he loves it every-time. He is the reason why i have actually perfected this dish. Its his all time favorite. 

P.S. Do not get intimated with butter quantity pls!! Heaven's sake, its MAKHNI after all. :) Pure sinful indulgence..totally homemade!

Ingredients:-

1 cup Whole Black gram lentils (Sabut Urad Dal)

1/2 cup Kidney beans (Rajmah) 

1 tbsp ginger garlic paste

1/2 cup Tomato puree

1 cup Milk

1 tsp Garam Masala

100-120 gms Butter (Amul)

1/2 tsp red chilli powder 

1 small black cardamon (deseeded, seeds powdered. Do not discard the shell. You can use it next time while pressure cooking some other dal.)

Salt to taste

Steps to follow:-

1. Mix whole black gram and kidney beans and soak in water overnight.

2. Pressure cook dal with ginger garlic paste and some salt up-to 3-4 whistles.

3. Once the dal has been cooked, add some water (1-1.5 cups)  if the dal has become to dry. 

4. Unlid the pressure cooker and leave it on a simmered flame.

5. Add the milk, puree, butter to the cooked dal and let it cook in a low flame for 20 - 30 mins.

NOTE: Cooking for 20-30 mins will allow the dal to absorb all the flavors and its the simmering on the low flame which adds to the dal makhni flavor.

6.  Once the dal has thickened a bit, add garam masala, salt and powdered seeds of black cardamom.

7. Serve hot with tawa naan, some spicy Kadhai Paneer and a bowlful of dal topped with a dollop of makhan.

Variations:-

1. While pressure cooking the dal, you could add whole spices (cinnamon, black cardamom, clove) as well.

2. Incase you wish to add some onions to my recipe, you could do it by adding one finely chopped, pan fried onions to the cooked dal along with tomato puree and milk.

3. 1/4 cup of heavy cream can also be added to the recipe and then you can reduce the quantity of milk if needed.

So you too can win the hearts of your loved one. Cook it with love and you will master it for sure.