I used to adore making elaborate desserts. The challenge of putting together a well thought out plated dessert or an elegant entremet was exciting. However, as I spend more time in the kitchen, I've come to develop a deep appreciation for dishes that are deceptively simple yet manage to coax every drop of flavour from the ingredients. This applies to both sweet and savory side of my cooking.
My first taste of gajar (carrot) halwa happened at my company's office party at Pune in 2005. I don't remember the exact reason for the party except that our CEO traveled to our India office so it must have been a big deal. Anyway, there was a good selection of snacks and sweets and I was intrigued by the bright orange mush. I took a bite. It was warm...it was very buttery...the sweetness is not just vegetal but also dairy...oh it was so fragrant with cardamom which I forever link with Indian cuisine. My coworkers helpfully explained to me everything about gajar halwa. In particular, the reason that it tasted so good was the copious amount of ghee (clarified butter). Of course, everyone chimed in that their mother makes the best version!
According to my coworkers, gajar halwa is a Punjabi specialty. Since we have a significant Punjab population in Toronto, delicious versions can be had close to home. However, I am curious to make it in my own kitchen.
Gajar halwa is perfect example of coaxing maximum flavour from a few simple ingredients. The basic premise is slow cook milk and carrots over low heat to reduce the liquid. Add sugar and ghee and continue cooking over higher heat until all liquid evaporates. Given the amount of cooking time, I decided to make a big batch as a lazy weekend afternoon project. Let me tell you, it is a labour of love! The milk took forever to reduce. In my world, anything over four hours is forever! However, when all is said and done, I am thankful for the stellar result. My first attempt with gajar halwa was rich with a milky sweetness and perfumed with cardamom and saffron. There isn't a bucket of ghee involved yet every spoonful tastes delicious with a depth achieved only by long hours of cooking. I serve tiny portions in porcelain condiment cups and garnished with a pinch of chopped pistachio. The contrast of orange and green is beautiful to look at.
Recipe is available from Bon Vivant. There are still plenty of sweet carrots available in farmers' market. Give this recipe a try before they disappear from the market!
