Gajer Halwa

 

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Gajer Halwa er en lækker frisk varmende dessert,  desserten er en traditionel dessert fra punjaben, der menes at have mughal oprindelse. Gajer halwa laves med gulerødder, ghee, mælk og nødder. Her i Danmark i det pakistankse køkken  laver vi denne halwa som vi lyster, men den er associeret med efterår og vinter, fordi desserten nydes varmt og fordi de lækker søde gulerødder er i sæson om vinteren i Pakistan. 

Jeg laver desserten enten med vand og mælk eller fløde. Opskriften er idag med mælk. Jeg har også tilsat khoya både lidt i desserten samt til topping.

Khoya
Man kalde khoya en fast pakistansk clotted creme eller en mælke fudge. Khoya laves enten af mælk nedkogt over lang tid eller af tør mælk. Jeg har aldrig lavet khoya selv, men havde en ide om at man kunne lave det af en blanding af ricotta ost og tør mælk, da det er sådan jeg laver barfi. Jeg fandt forskellige metoder på nettet 

Man kan købe khoya hos nogle af de pakistanske mitahi (dessert) butikker, men man kan godt undlade koya, da desserten også er lækkert uden. 

til ca  3-4 personer

500 gr fint revet gulerødder. (uden skræl)

300 ml sødmælk

125 gr ghee/smør

125 gr sukker

6 kardemomme

40 gr mandelsplitter

lidt hakket pistacie

koya (mælke fudge) kan undlades.

evt spiselig guld blade til pynt.

Fremgang
1. kog de revet gulerødder sammen med mælken i en dyb gryde, skrue ned for varmen og lad det simrer under omrøring.

2. Når al mælken er kogt ind og gulerødderne mør, så tag gryden af varmen. I en anden gryde varm ghee/smørret, kom kardemomme i, sauter dem 2 minutter. Tilsæt gulerødderne og sukker og sauter under omrøring på mellem varme. Gulerødderne vil opsuge fedtstoffet.

3. Forsæt med at sauter indtil at fedtstoffet igen bliver synligt. Kom mandlerne i og sauter 3 minutter. Tag gryden af varmen.

4. Bland lidt ca 2 spsk khoya krummer i, gem resten til topping. Kom gajer halwa i servering glas, top med khoya krummer, hakket pistacie og evt guld blade. Nydes varmt.

Gajer Halwa is a traditional dessert from the Punjab believed to have mughal origins. The dessert is a kind of pudding made with carrots, ghee, milk and nuts. Here in Denmark in pakistani cuisine we make this halwa as we like, but it is associated with autumn and winter as it enjoyed hot. And also because the delicious sweet carrots are in season in the winter in Pakistan.

I make the dessert either with water and milk or cream. The recipe today is with milk. I have also added koya both a little in the dessert as well as for topping. 

Khoya

One can call khoya kind of thick Pakistani clotted cream or a milk fudge. Khoya is made either from milk boiled over a long period of time or from dry milk. I have never made khoya myself, but had an idea that you could make it from a mixture of ricotta cheese and dry milk, as that's how I make barfi. I found various methods online.  

You can buy khoya at some of the Pakistani mitahi (dessert) stores, but you can skip koya, as the dessert is also delicious without.  

for 3-4 portions

500 gr finely grated carrots. (without peel)

 

300 ml whole milk 

125 gr ghee / butter

 

125 gr sugar 

6 cardamoms, crushed slightly 

40 gr almond splits

 

some chopped pistachio for topping

  

koya (milk fudge), optional

edible gold leaves for decoration, optional 

How to 

1. Cook the grated carrots together with the milk in a deep pan, bring to a boil, then turn down the heat and let it simmer while stirring.

2. When all the milk has boiled in and the carrots are soft, remove the pan from the heat. In another pan hest ghee / butter, add cardamoms, sauté them for 2 minutes. Add the carrots and sugar and sauté while stirring over medium heat. The carrots will absorb the fat.

3. Continue sautéing until the fat is visible again. Add the almonds and sauté for 3 minutes. Remove the pan from the heat. 

4.  If you are using khoya, Mix in 2 tablespoons khoya crumbs, save the rest for topping. Devide gajer halwa in serving dishes/jars, top with khoya crumbs, chopped pistachios and gold leaves. Enjoy hot.