Of lats there’s been a lot of buzz about kali gajar ka halwa. It’s a fish I have eaten since I was a kid as its a popular winter delicacy from Awadh. Even today shops in Lucknow and Allahabad sell it.
It’s very tedious to cook and very rich in calories as it requires generous amounts of Desi Ghee and Khoya. But I try and cook it at least once or twice every Winters.
What does kali gajar look like?
I order it from my vegetable vendor.
Black carrots are very high in nutritional content. They contain five times more anti oxidants and 40 percent more beta carotene than regular orange carrots.
How to cook it:
Wash and peel 1 kg carrots
Then grate. I do it manually
But you can use a food processor
Boil it with some milk in a cooker.
In a thick bottom pan add Desi Ghee ( generous amount)
Add the boiled gajar and some thick full cream milk. ( 1/2 liter) or 1 tin condensed milk.
Let it dry. Add Khoya ( 200 GM)
Stir Cook for at least 15 -20 minutes till oil leaves the sides and the color is bright.
Garnish with slivers of almonds and cashews
Serve hot