CARROT HALWA

Very recently tasted a new yummy carrot halwa which is done by my chef friends. This carrot halwa is not like the usual one in taste. Different flavour, colour and style make this halwa unique and turn it into a heavenly taste. I have enjoyed this carrot halwa till the last spoon of my plate. This alone leads me to blog it now and may help you to transform the ordinary carrot halwa into a special one.

You may think what’s there in this carrot halwa, yes it is simple and ordinary one to prepare for any one. May be we will get many recipes by prowling internet but it’s hard for us to collect the best directions to prepare this gorgeous halwa.

Some prepares the little soggy carrot halwa or some shall do carrot halwa dry. After seeing the best carrot halwa you might feel it resembles just as a  grated carrot. But the blend of essential ingredients and caramelized carrot are only could give the tastiest and glossy product.

Points to be remember
1. Do not squeeze the juices of grated carrot which affects the nutrients, flavor and colour of the halwa.

2. Saute carrot in ghee to extract the flavour of halwa, but fry it till half done.

3. To tenderize the carrot add hot milk into the sautéed carrot, otherwise cold milk makes it hard.

4. Sugar should be added immediately after carrot halfway is done in ghee, this makes the sugar caramelize and coat it over the carrot and separate it.

5. Khoya (concentrated milk solids) must be added after the milk is absorbed by the carrot. Khoya helps to give texture and taste.

The instructions definetly will bring you an extraordinary tasty halwa and take you from the ordinary to a special one.

Let’s tantalize by the taste.

Note

You can use this instruction for any vegetable based halwa preparation – Carrot, Beetroot, Pumpkin

The Story of Tirunelveli Halwa

Tirunelveli is famous for delicious sweet halwa….. as you all know. It’s a great culinary creation and the visiting card to the inhabitant of Tirunelveli. Tirunelveli halwa is golden brown, has a jelly-like texture and contains a ghee, which gives its distinctively greasy appearance.Because of its divine taste, this sweet dish name spreaded all over. The Tirunelveli peoples are the relatives of alwa, they wouldn’t leave a day without tasting this elixir, even taken with Idli and Dosa.

But this three centuries old halwa have the interesting backdrop !!!!!

At first in Tirunelveli, halwa was introduced by the rajputraa peoples of Rajasthan who came to chokampatti (Tirunelveli province) for serving Jamindhars. Those cooks created and presented the wonderful alwa to chokampatti Jamindhar. Early days, the halwa was sold in streets by walk.

By the year 1882, Mr.Jegan Singh, a father of Halwa opened the first halwa shop in Tirunelveli named “Tirunelveli halwa”.

Ok it’s all the history……. We back….

Originally the word “Halwa” derived from the Arabian root means Sweet. The Tirunelveli Halwa is primarily made from wheat, sugar and Ghee. The right proportion of mixing the ingredients and the special recipe of this region are said to its parents.

“Invasion of ingredients, many varieties of alwa’s are available around us, Our Tirunelveli alwa is best among all”

Correct fermentation of wheat milk awarded crumbleness, tiny holes and sharp taste, authentically prepared halwa will last more than 15 days. The combination of ghee, cashewnuts and nutmeg emanates celestial flavour to the alwa. The Thamirabarani river water is the husband for Tirunelveli alwa, the copper content in this water embraced and giving heavenly taste to the sweet dish.

After its we all know why the halwa has become synonymous with the city, enjoy the taste while visiting to halwa city …....