Cream of the Crop Week 3: Gajar Ka Halwa (Carrot Halwa)

 

Recipe of the Week:  Gajar Ka Halwa

Gajar Ka Halwa by Nandita Venkatesan A delicious carrot based Indian dessert that is rich and creamy! Ingredients 3 cups grated carrots ( roughly 6-8 carrots) 1 cup whole milk ( You want a 3:1 ratio of carrots to milk) 1/2 cup sugar ( I use brown turbinado sugar) 4-5 cardamom pods ( you can substitute with cardamom powder) 1.5 tablespoons ghee or butter handful of nuts  ( optional) Step 1.  Roast the nuts in 1/2 tablespoon ghee/butter until brown and set aside. Step 2. Grate the carrots using either a box grater or a food processor. If you are using a food processor - take care not to grate too finely or they will become mushy.  Step 3a. - Instant Pot In an instant pot - add the remaining 1 tablespoon ghee/ butter and roast the grated carrots until they are slightly softened. This should take roughly 2-3 minutes. Add 3/4 cup of whole milk and pressure cook on high for 5 minutes with the valve on "Sealing". Once pressure cooked, you can move the valve to "Venting" and wait for the pressure to release. Then set to "Saute" mode, add the remaining milk, and let it boil. Step 3b. - No Instant Pot If you are not using an instant pot - saute the grated carrots in 1 tablespoon ghee and butter until they are softened. After roughly 3 minutes, add 1 cup of whole milk and cook on high until it reduces and the milk evaporates away. This will take longer - but will also have stronger flavor.  Step 4. Add 1/2 cup sugar. I used brown turbinado sugar because I found that it caramelizes better. You can add more sugar if you prefer it sweeter.  Step 5. Crush the cardamom pods and add it to the halwa. Keep cooking until it thickens - this will take 10-15 minutes.  Step 6. Taste test for sweetness and creaminess! Feel free to add more ghee/ sugar if you want a richer flavor. Top with optional roasted nuts.   About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Cream of the Crop Week 2: Kohlrabi Salad

Kohlrabi Salad

by Miriam Meir

We couldn't stop eating this! It was great as a side at dinner, but it's so packed with nutrients that in a pita pocket it could be a meal all by itself. And I know that I'll be snacking on it throughout the day tomorrow every time I open the fridge! 

Ingredients

1 bunch kohlrabi (4-5 bulbs)
3 carrots
1 large shallot (or red onion)
1 bunch dill
2 tablespoons olive oil 
2 tablespoons mayonnaise
juice of 2 lemons
kosher salt 
fresh ground pepper
1 cup walnuts

Step 1. 
Peel the kohlrabi, carrots, and shallot. Remove the hard part from the top of the kohlrabi. 

Step 2.
Chop the kohlrabi, carrots and shallot into fine matchsticks, or shred them in the food processor with the shredding attachment. Combine in a bowl. 

Step 3.
Chop the dill and mix with the vegetables. 

Step 4.
Combine olive oil, mayonnaise, lemon juice and 1 teaspoon salt in a cup. Use a fork to mix well, then pour over the vegetables. Add black pepper, mix and taste. Add salt if necessary.  

Step 4.
Coarsely chop the walnuts and mix into the salad. 



Tip:
You can add the kohlrabi leaves to the salad too, thinly sliced. 

---

About Miriam
Miriam is a mom, lecturer, and part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.