CARROT HALWA

CARROT HALWA


Edited: This post was featured at yum yum link party as most clicked link on 21-04-2016,
check here

I am delighted and eager to share this recipe on my blog, because of the story behind it.

When I started my blog in May 2014, I never thought I will reach a milestone within a short span of time, where someone will approach me and write about my blog, about myself and even publish my recipes in a magazine. To my big surprise in the month of January, “Airdrie Life Magazine” contacted me; they wanted to write a story on me with a live demo of two of my recipes that they will capture through a photo shoot of still pictures. They wanted to publish this under the heading “Life in the community” for their spring 2015 issue.

One of their writers, Lori Kuffner contacted me and we set a date to meet. At that time, I was overwhelmed and excited because this was the first time in my life that someone was going to write about me, my life and off course about my recipes in a magazine. That feeling was incredible, unbelievable and wonderful; I couldn't wait for that day. When she came over to interview me, she asked many questions about my life in general, in the comfort of my own house, in Airdrie. Here I would like to give thanks to Lori Kuffer for all her patience and support in listening to me and writing a story on my life, about my blog and recipes.

In my teaching career, my photo appeared many times with other staff members in our annual school magazine. Even my individual photo and my involvement in school co-curricular or departmental activities were also published many times in the school magazine. But school magazines go to limited people, students, parents, and their respective families. Here it was different, Airdrie Life magazine is a city magazine where they print twenty-eight thousand copies not only to cover Airdrie ( a small city near Calgary) residents but also cater for Calgary city’s northern areas where it is distributed at many points.

Before the photo shoot, I had mixed feelings, excited about a photo shoot by a professional print photographer, and nervous about what recipe to showcase during the photo shoot. Being a person of Indian origin, I was bound to cook something Indian to introduce my cuisine to the people of Airdrie/Calgary. I had to choose the recipe carefully, it had to be simple yet vibrant enough to be appreciated by Canadian from all walks of life; I had to also consider the ingredients and their ease of availability in the local areas here. Another important factor of consideration was whatever I choose should be a healthy recipe as these days people believe in healthy lifestyle and healthy food. After a lot of brainstorming, I concluded that I will make Carrot halwa and lentil crepe stuffed with shredded vegetables.

My story and two of my recipes were published in the Airdrie Life Magazine in their spring issue, at the end of April 2015. I would like to give my sincere thanks to the Editor of the magazine, who chose me as one of the members of the community on which to write, and to the photographer Mr.Sergei Belski (www.sergeibelski.com) for putting me at ease during the photo shoot and for allowing me to republish his work on my blog here. After the magazine publication was out, I was approached by many strangers in Calgary, saying they had seen me in a magazine, I felt almost celebrity like!

Note: -Rest of the story will continue in part two with the other recipe of lentil crepe in my next post, don’t forget to check it.

Coming to the recipe, this is a very nice and simple recipe with few ingredients. It is an all season favourite recipe of India, Carrot halwa which is a gourmet restaurant dish and is available in many Indian restaurants in India and abroad. It tastes very well when it is served hot but some people like it even cold, from the fridge. In India particularly in Delhi, during the winter season blood red coloured carrots are available; made with those red carrots this halwa looks wonderful and colourful.

I wonder why those red carrots are not available in other areas of the world and in other seasons in Delhi itself? A good question to research on.

RECIPE

INGREDIENTS

• 2 lb grated carrots
• 200 grams sugar (¾ cup)
• 200 grams grated khoya (¾ cup) - Khoya is semi-solid form of milk)  OR  ½ tin condensed milk *(150 ml or 10 oz)
• 2 tbs unsalted butter
• 2 tbs sliced almonds
• ½ tsp green cardamom or nutmeg powder
• 3 tbs raisins

METHOD

• Boil the grated carrots in a pressure cooker for one minute after the whistle. OR boil in a pot with little water for 10-15 minutes until tender.
• In a wok or fry pan heat the butter on a medium flame, add carrots with sugar and stir properly, wait for the water from the sugar to evaporate.
• Stir after every minute, it may take 8-10 minutes for the water to evaporate then add khoya/condensed milk*, mix well, stir for two more minutes.
• Add cardamom powder, sliced almonds and raisins.
• Decorate with some almonds and serve hot as a dessert.

*If using condensed milk, reduce heat and adjust sugar and it may take 5-10 minutes more to evaporate the water.

Note- Khoya is available in Indian grocery shops in the fridge section.

I am sending this recipe as my blog post for Food and Fitness Friday and with Fabulous Friday, and with Funtastic Friday and with Fiesta Friday, and with Awesome life Friday,, and with Great Idea Thursday, and with Meatless Monday, and with What'd you do this weekend, and with Hearth and Soul blog hop, and with Tuesday Tutorials and with Tasty Tuesday, and with What are you working on Wednesday link up, and with Full plate Thursday and with My Two favorite things on Thursday, and with Friday Free for all, and with Healthy happy and green blog hop, and with Credit Crunch Munch.together with Helen at Fuss free flavours and with Food Year link up, and with Yum yum party,