Gajar Halwa is the quintessential North Indian Dessert. Each colder time of year when new Red Carrots hit the market, each home in my old neighborhood prepares a colossal cluster of Gajar Halwa. In my mom's home, the halwa is put away in the fridge for few days and consistently after lunch we would sit in the nursery in the colder time of year sun with a bowl of steaming hot Gajar Halwa. The delight of eating up pieces of this wanton treat can't be clarified in words.

My Gajar Halwa today is somewhat extraordinary. Remaining consistent with my affection for straightforward, alternate way plans, I made this Halwa for a companion who was returning home for lunch and had dairy bigotry. I discover supplanting cows milk with coconut milk works best with Indian pastries as coconut milk is thick, heavenly and appropriate for Indian palette.

To make this bowl of Gajar Halwa, I grind a kilo of winter carrots. I add a tbsp of cold squeezed Coconut Oil to the dish, heat it delicately and add the Carrots. I cook this on an open fire, standing by persistently for the carrots to cook and for the water to dissipate. Whenever this is accomplished, I add a couple loading tablespoons of Coconut Cream/thick Coconut Milk, Jaggery, Cardamom powder and hacked nuts. I keep on cooking this on low warmth until the halwa looks fudgy and all fixings meet up.

I find that carrots and coconut taste extraordinary together in this formula. I generally favor Jaggery over sugar since it gives an extreme caramelized flavor to pastries. On the off chance that you are hoping to attempt a vegetarian Gajar Halwa formula without settling on flavor, your pursuit finishes here.
Do try this recipe this and let me know what you feel. Don’t forget to tag me @supaintsonplates #supaintsonplates on Instagram. For more information of Coconut Gajar Halwa visit here : https://www.supaintsonplates.com/gajar-halwa/