As a kid I remember eagerly waiting for winters. Marigold blooms, afternoon picnics, cozy blankets & of course bowls of warm & comforting gajar ka halwa (carrot pudding) made by maa.
I would help her peel & grate the carrots in the hope of getting a bigger share than my sis 😀 Those indeed were the days. During winters, we would rush home from school, throw our bags & run to the kitchen to see what’s in store, just in case we were in for any surprises! Truth be told, my sis was least interested, it was more my thing. Nothing gave me more joy than watching maa or our cook whip up something fancy in the kitchen while I eagerly waited for my turn to relish them 🙂
With the winters approaching, I have been craving gajar ka halwa for a while now & thought of following maa’s recipe with a few tweaks here & there & also turn it into tarts. Not only they taste heavenly but look pretty too! Go ahead & try it out.
Here’s the recipe (for 12 tarts):
450 g peeled & grated carrot
2 tbsp each of almonds, pistachios & cashew
60-70 ml ghee (clarified butter)
200 ml milk (I used oat milk)
130 ml condensed milk
1 tbsp sugar
1/2 tsp cardamom powder
12 tart shells (I used store bought)
Pistachios for garnishing
Roughly chop 2 tbsp each of almonds, pistachios & cashew & roast them in 2 tsp ghee. Keep aside. Heat 50 ml ghee in a heavy bottomed pan & add about 450g peeled & grated carrot.
Mix well & cook until the colour changes & the carrot looks well combined.
Halfway add 2-3 tbsp ghee again & stir everything well.
After 10 mins add 200ml milk (I used oat milk).
Keep stirring & simmering on medium heat until the mixture reaches boiling point. This is where you add 130 ml of condensed milk & 1 tbsp sugar. Lower the heat & let everything combine well & come together.
Keep stirring for 10 more mins until the carrot no longer sticks to the pan. Stir in half a tsp of cardamom powder & the fried nuts back into the pan & continue to cook until the halwa turns dark orange/ reddish.
You can have it as it is or make tarts like I did I used store bought tart shells. Fill each shell with the halwa (pudding) after poking holes in the tarts with a fork. Now line them up on a baking tray.
Preheat oven to 180-190 degree celsius & bake the tarts for 12-13 mins. Garnish with chopped pistachios & drizzle some condensed milk before serving.