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Fekan Sah of Sitamarhi tells that carrot halwa made of fresh carrots, full cream milk and desi ghee is a special winter sweet, which needs to be cooked with love and patience. He told that to prepare unique halwa, it is most important to cook milk on low flame and use ghee in frying.
Sitamarhi. Famous confectioner Fekan Sah, who spreads sweet aroma in the old market of Sitamarhi, says that carrot halwa is the most special sweet of winter. It is important to choose fresh red desi carrots for perfect taste. Take about half a kilo of carrots, peel them and grate them with a coarse grater. Along with this, one liter full cream milk, 4–5 spoons of desi ghee, half cup of sugar, cashew nuts, raisins, almonds and a pinch of cardamom powder will be required. The purer the ingredients are, the better the halwa will be.
Cook milk on low flame
Fekan Sah tells that first of all heat some ghee in the pan and fry the grated carrots lightly for 3-4 minutes. This eliminates the raw smell of carrots and also improves its color. After this, add milk to it and let it cook on low flame. The taste of halwa comes from slowly drying the milk and cooking it, so keep the flame low and keep stirring occasionally. In about 20–25 minutes the milk reduces to half.
Roasting in ghee will increase the taste
When the mixture starts thickening, add sugar and remaining ghee into it. The pudding becomes loose when sugar is added, so cook it till it becomes thick again. Now add dry fruits to it and finally add cardamom powder to increase the aroma. Fekan Sah says that halwa is considered completely ready when it starts leaving the pan and a light red glow starts appearing. If desired, it can be made more aromatic by frying it in a little more ghee.
You can prepare market like taste at home
According to Fekan Sah, hot carrot pudding tastes the most delicious. If served with cashew nuts and almonds on top, its taste doubles. Halwa can also be cooled and kept in the refrigerator and it tastes even better the next day. According to them, if halwa is made with love and patience, then the same original taste of Sitamarhi will be available at home too.
