I had my son in 2002 exactly after 9 months of my marriage. I got married in February first week, I had my son on 17th of November,2002. I was blushing a lot during all ceremonies after his birth as people were counting all days etc.. but many of my husband’s friends were suggesting amazing desserts for the celebration ceremony’s dinner.
Gajar ka halva was made by a particular halvai from Chandausi. During one conversation with him, he suggested one sweet. But he was not sure about the full recipe. So one halvai from Aligarh itself(where I used to reside) suggested that he can get the recipe from his parents. He got it and they started making it. I guess every single piece was gone before I had dinner that night. But somehow few relatives insisted me to have some food from their plates so I had it.
Noted the recipe and started making it with bit of efforts for my family. Today thought of sharing it with you all.
You might feel that it is just like malpua. Nope! It is not. It is called sava pua because halvais used to make it in savaya portions. But I am giving the portions according to a modern family of 4.
Ingredients – (For making 30 medium sized pcs) –
1 Cup mix of almonds, cashews, wallnuts
2 Cups of milk bubbling hot
1/4 Cup of urad dal, washed, dried, deep fried in desi ghee until light brownish and powdered
1- Cup Maida (All purpose flour)
1/2 Cup Mava or milk powder
1/3 Cup semolina
1 Tbsp saunf
1 Tbsp green cardamom powder
1 Cup Sugar
1/2 Cup water
1/2 Cup curd
Few strands of kesar(saffron)
2 Cups mix of refind oil and desi ghee.
1- Grind dry fruits with 1/2 cup milk to thinnest paste possible. Keep adding 1/2 cup milk with few grindings. Full 2 cups of milk into 1 cup of dry fruits.
2- Mix in saunf(fennel seeds), 1/2 Tbsp green cardamom powder. Mix very well.
3- Now add fried dal powder, mava, curd and suji in it.
4- Start whisking this paste for 2-3 minutes.
5- Now add all purpose flour. Mix very well.
6- If it is thick add more milk to make it semi thick dropping consistency kind of batter.
7- Keep aside for 1/2 hour.
8- In a heavy bottom pan add sugar, water, 1/2 tbsp green cardamom powder and saffron strands.
9- Boil on high flame for 3-4 minutes. Close the flame.
10- Take a flat heavy bottom pan, heat the mix of refind oil and desi ghee. Medium heated and lowest flame. Now start putting one tbsp batter in the pan on some distance. Start frying puas in the heated oil pan. When golden brown from boths sides, take out and dip in the sugar syrup.
11- You need to layer the sava puas one upon one and keep putting the upside down two three times. So that they soak the syrup.
One of the easiest and rich recipe.
Please do try sometime.