Indian winters vary in strength widely across different parts of the Til Laddoo country. But for a country obsessed with sweets, delicacies made with winter vegetables and spices are a must-savour.
Gajar Ka Halwa
You’ll need:
• 1/2kg carrots • 1/2l full fat milk • 60g ghee • 1 tsp freshly ground cardamom powder • 120g sugar • 125g khoya • Almond and pistachio slivers For garnishing
How to prepare:
• Wash and peel the carrots; grate them in medium-thick slivers. • In a heavy-bottomed pan, cook the carrots and milk together on low heat, until all the milk is absorbed. • Add ghee and cardamom powder. • Stir fry for a few minutes on low heat. • Keep stirring, and add sugar. • Grate the khoya and add to pan, cooking until the ghee starts to leave the sides. Stir and cook for 15-20 minutes on low heat. • Remove from heat, and garnish with almond and pistachio slivers. • Serve warm.
Til Laddoo
You’ll need:
• 1 cup toasted white sesame seeds • 1/2 cup softened khoya • 1/2 cup jaggery, crumbled • A pinch of saffron • 2 tsp vegetable oil or ghee • 2 tbsp warm milk
How to prepare:
• Add vegetable oil or ghee to a hot, thick bottomed pan. • Add sesame seeds and stir till they turn a pale gold in colour. • Remove from the flame and transfer the seeds to a flat dish. • Soak saffron in warm milk. • Melt jaggery in the same thick-bottomed pan used to roast sesame seeds. • Keep stirring, ensuring that it does not reduce too much.