I have fond memories of Gajar Halwa which my mom used to make when I was a kid. Gajar is not the regular carrot we get to see these days. Gajar is reddish in color compared to carrots and ofcourse much more sweeter. I havent seen Gajar available here in the US.
Anyway, I now have to be content with using carrot for making this halwa. And it tastes pretty good too. Now for the recipe.
5 medium sized carrots
1/4 cup low-fat (1% milk fat) organic milk
3/4 cup sugar (adjust quantity to taste)
10 strands of saffron
1/2 tsp ghee (clarified butter)
Wash, peel and grate the carrots. Add milk to the carrots and let it simmer. The carrots will leave lot of water. This simmering process takes a little time, maybe 45 minutes till all the moisture is absorbed by the carrots. Then add the sugar and adjust the quantity to the sweetness you want. Keep stirring the halwa till it starts leaving the sides of the pan. In the end add the saffron strands. In another pan heat the ghee and brown the cashews and plump up the raisins. Add this to the halwa. The halwa tastes extremely good for a low-fat recipe and the saffron adds a subtle aromatic taste in the background.
References: My Mom