Now...tiny piece of advice...here are 2 ways of making Gaajar ka Halwa
1. I have used more milk. So it won't have a very shiny glaze. But will taste better.
1 kilo carrots. 2 litres Milk.
Step 2: Reduce the mixture to a slurry consistency. Requires constant stirring.
Step 3: Sugar
Step 4: Khoya. (I had homemade Khoya in semi-liquid form)
Sugars from all the sources will caramelize and enhance the reddish color of the Halwaa
The entire process takes approximately 3 hours
Once Sugar is added and the consistency thickens, the flame is lowered to min
This is probably the best time to taste and have the 'Just undercooked Gaajar ka Halwaa'
Some people prefer it this way...it's got the still in liquid-ish form milk. Gives it a bubbly, milky, light taste.
I am gonna help myself with a spoonful.
And now...let the rest of the milk condense till we have the rich reddish glaze
If You have a blow torch, add sugar on top and caramelize.
King of Sweets - Gaajar Ka Halwaa is served