It's finals week. Finals to end all finals, my very last class to be exact. I've been staring at the computer screen for several hours. A numbing sense of lethargy overwhelms me when I can't think of a anymore to say. Whenever my brain is mush I turn to cooking. It's easy to let my hands think for me. It's not exactly nihilist extremism, but it is a nice distraction.
I'm engrossed in stimulating new flavors like that found in Gajar ka Halwa, Indian carrot cake, or carrot halva. The fluffy sweetness brings a wonderful joy rushing happiness to my brain. Simple and delicious.
Ingredients for carrot halva:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halwa :
* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
* Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
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