Bacon Gajar Ka Halwa
Enjoy this savory twist on the traditional Gajar Ka Halwa, all in under an hour. This fusion recipe not only satisfies your sweet tooth but also adds a rich, smoky flavor thanks to the crispy bacon, making it a perfect treat for those who enjoy a hint of adventure in their meals.
Step by Step Video Instructions
Ingredients
Carrots: Traditionally, red carrots are used for their vibrant color, but regular orange carrots are a perfectly fine substitute.
Almonds: Chopped almonds add a crunchy texture and nutty flavor.
Cashews: Chopped cashews bring their unique buttery richness, contributing to the dish’s complexity.
Raisins: Introduce bursts of sweetness, complementing the savory notes from the bacon.
Cardamom (Elaichi): The ground spice is key for its aromatic warmth, adding depth and an authentic Halwa flavor.
Mava: Adds a dense, creamy texture to the halwa. If mava is unavailable, substituting it with milk powder can also add creaminess and richness.
Milk: Acts as the cooking liquid, softening the carrots and blending the flavors together; full-fat milk is preferred for its richness, but any type can be used.
Bacon: The twist that sets this halwa apart, adding a smoky, savory crunch. For a vegetarian version, you can omit this.
Sugar: Sweetens the dish; just use your regular granulated or caster sugar.
Ghee: A staple in Indian cooking, ghee adds a rich, buttery flavor, but clarified butter can also be used if ghee is not available.
Expert Tips
Adjusting the Sweetness: If you find your halwa needs a bit more sweetness, it’s easy to fix. Just sprinkle in a little extra sugar while the halwa is still cooking on low heat. Stir it in and give it a minute or two to dissolve properly.
Carrot Grating Tip: To save time on grating carrots by hand, use a food processor with the grating attachment.
Bacon Rendering Tip: For perfectly rendered bacon, the trick is to start cold. Place your bacon strips in a cold pan, then turn up the heat to medium. This will allow the bacon fat to render out the pan and be used as a cooking oil, and allow the bacon to become nice and crispy.
Storage and Leftovers
Allow any leftovers to cool to room temperature before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days.
When you’re ready to enjoy the halwa again, reheat it gently in the microwave. Place the desired amount in a microwave-safe dish and cover it. Heat on medium power for a minute, stir, and then continue heating in 30-second intervals until it’s hot throughout.
More Recipes You May Like:
- Beef Chole Bhature
- Erachi Choru (Authentic Kerala Recipe)
- Pork Pandi Curry
- Pork Pav Bhaji (Mumbai Street Food)
- Beef & Bacon Upma
Bacon Gajar Ka Halwa
Ingredients
- 400 g Carrots grated
- 30 g Almonds chopped
- 30 g Cashews chopped
- 30 g Raisins
- 4 Cardamom Pods ground
- 100 g Mava or ¼ cup Milk Powder as an alternative
- 400 ml Milk
- 100 g Bacon
- 130 g Sugar
- ½ tbsp Ghee
Instructions
- Render Bacon: Place bacon in a large deep sauté pan while cold. Turn the heat to medium and cook until crispy, allowing it to render fat slowly. Remove, cool, and chop into small bits. Reserve the rendered bacon fat.
- Cook Carrots: In a clean large deep sauté pan, heat 2 tablespoons of the reserved bacon fat. Add grated carrots and sauté until softened. Stir in milk and cook over low heat for 10 minutes.
- Add Sugar and Seasonings: Add sugar to the carrot and milk mixture, continuing to cook until the milk has nearly evaporated. Season with ground cardamom, then stir in mava (or milk powder) and ghee.
- Prepare Nuts and Raisins: In a separate medium sauté pan, heat 1 tablespoon of bacon fat. Sauté cashews until they begin to brown. Add almonds and continue to sauté for 2 minutes, then mix in raisins and cook for an additional 30 seconds. Remove from the heat.
- Combine and Serve: Add the sautéed nuts and raisins to the carrot mixture. Stir well to combine and serve.
