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Glamrs Gajar Halwa Jar!

Glamrs Gajar Halwa Jar!

When you’re bored with the usual chocolate and red velvet jars and want to gift something to a loved one that stands out, try the Glamrs Gajar Halwa Jar. Turn the delectable and creamy Gajar Halwa into an exquisite looking gift jar. Whether you use this as a gift item or make single serving jars for a party, you’re sure to garner compliments all around.

 

Serves: 4 | Prep time: 10 minutes | Cooking time: 90 minutes

Ingredients for the Gajar Halwa

  • Carrots - 1 kg, peeled and grated
  • Milk - 1.5 litres
  • Sugar - 1 cup
  • Cardamom powder - 1.5 tsp
  • Nutmeg powder - ½ tsp
  • Ghee - 2 tbsp

Ingredients for the Sweetened Mawa

  • Mawa / Khoya / Milk Solids - 250 g
  • Sugar - ½ cup
  • Saffron - few strands
  • Milk - 2 tbsp, warmed
  • Cardamom powder - 1 tsp

Other Ingredients

  • Sponge cake / tea-time cake
  • Assorted nuts - 150 g

Gajar Halwa Layer - Method

  • Get ready by peeling and grating your carrots. We use the longer red ones which are called ‘desi’ carrots as opposed to the orange ones. These are mainly available in the winter and have a sweeter taste.
  • Then heat your ghee in a thick bottomed pan and add in your grated carrots. Let these cook on medium heat for about 15 minutes or until they change colour and feel cooked. 
  • Then add in your milk. The milk needs to reduce on a low flame until it is almost gone. This can take anywhere from 45 minutes to an hour. Keep stirring as often as possible, preferably every minute or so to prevent the bottom from burning or sticking to the pan. 
  • Using milk instead of condensed milk or mawa gives you a very creamy texture and allows the carrots to break down in the milk. 
  • Once the milk has reduced add in the sugar and let it come together and dissolve in the halwa. 
  • After the sugar as dissolved you can add in your cardamom and nutmeg powders. 
  • Give this a taste you can adjust for sugar and flavourings. 
  • When it reduces completely and there’s no liquid left, you can take it off the heat and let it cool down. 

 

Sweetened Mawa Layer - Method

  • Mawa, also called khoya is obtained by reducing milk. They are milk solids. While it is possible to make them at home, the process can be time consuming so if you can you should obtain the mawa from your local dairy. 
  • Add the crumbled mawa to your pan. Keep your heat on low and let it melt while constantly stirring. 
  • When it’s become slightly liquid you can add in your sugar. Let that also melt and thicken slightly.
  • Then add in your cardamom powder. Be careful to taste it to adjust your sugar proportions. 
  • Once the whole mixture is thickened take it off the heat and allow it to cool. It will solidify slightly and can be scraped and crumbled.

 

Ghee Roasted Nuts - Method

  • Take the nuts of your choice, we used almonds and raisins and add them to a pan with some ghee. 
  • Roast them gently in the ghee until they gain some colour. 
  • These will add a layer of crunch to our jar. 

 

Sponge Cake Layer - Method

  • You can use any sponge cake you like. We’ve used vanilla, but feel free to use a flavour of your choice. 
  • This layer helps to absorb any moisture in our jar and keep the juices from the halwa from making the dessert soggy.

 

Layering

  • Start with a base layer of crumbled sponge cake and add your gajar halwa on top. 
  • Then follow that with some of the mawa. 
  • Then you can add in the nuts and restart the layering until you fill up your jar.
  • Be careful not to get the sides of the container too dirty as this affects the presentation.

 

  • Try to find a glass jar for this as this dessert can be heated before eating.
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