Today we travel to the Capital of India – Delhi. Delhi is an Union Territory more closely resembling a state having its own High court to Chief Minister. The Delhi city is the second most populous city in the World. From wiki – “The NCT and its urban region have been given the special status of National Capital Region (NCR) under the Constitution of India's 69th amendment act of 1991. The NCR includes the neighbouring cities of Alwar, Baghpat, Gurgaon, Sonepat, Faridabad, Ghaziabad, Noida, Greater Noida and other nearby towns, and has nearly 22.2 million residents”. Delhi was the site of the ancient Indraprastha, the capital of Pandavas during the Mahabharata. There are many historical sites in Delhi. Some to name are – Red Fort, Qutub Minar, Humayun’s TOmb, India Gate etc. Delhi cuisine is largely influenced by the Mughals and this is where the Mughlai cuisine in India originated. There is street in Delhi called the “Gali Paranthe Wali”. Gali means street and Paranthe is Indian bread. There is an entire street that is full of varieties of Paranthe.. Delhi is a great place for foodies.. From Wiki – “The Gali Paranthe Wali (the street of fried bread) is a street in Chandni Chowk particularly for food eateries since the 1870s. Almost the entire street is occupied by fast food stalls or street vendors. It has nearly become a tradition that almost every prime minister of India has visited the street to eat paratha at least once”. I have made carrot halwa before but that was a much easier one, but this one tastes more yummy and more authentic!!
Delhi Carrots - 1 kg
Milk - 1 liter
Khoya - 100 grams
Sugar - 1 1/2 cups
Ghee - 3 table spoons
Charoli - 2 table spoons + for garnish
Milk Powder - 1 cup
Add the grated carrots and cook on medium flame stirring quite often for about 15 - 20 minutes or until the raw flavor of carrots are gone
Add the milk powder and mix well and cook for 3 minutes.
Add 1/2 of the milk and allow it to cook on medium flame until all the moisture is absorbed. This should take around 20 minutes. Make sure to stir quite often.
Add the rest of the milk and repeat the above process and cook until all the moisture is absorbed. Again do not forget to stir often.
You will need to stir more often as it gets thicker
Add the khoya and mix well
Add the sugar and it will become slightly watery. Now cook until all the moisture is evaporated and it comes to a level before halwa consistency. This will take about 15 - 20 minutes.
You need to take it when it lightly before the consistency as it will become one level thicker as it cools
Add the charoli
Cover and let it cool completely.
Refrigerate and serve chilled. Garnish with more charoli before serving.