Yes!!! Finally!!! Waited for a long time. I used to dream about it. When I first started the blog, I used to get so excited each time I got a hit. Everyday was something to look forward to. Get up wondering, how many new people have seen my blog today?
Then came along Food Blog Desam and my slow interaction with my fellow bloggers , and the numbers grew exponentially. It was a slow but very steady growth.
And now here I am having touched the 10,000 mark. ( I remember a movie, Twins where Danny Devito on hearing he could make 10 million dollars says "ten million dollars" in many different tones. Now if only I could write the words ten thousand in different ways. )
Ten thousand is a landmark figure and I am thrilled to be here.
To celebrate, I made Gajjar Halwa.
I once met a cook at a Guest House who was an old Sindhi man. He taught me this version of Gajjar Halwa. He is now no more but memories of his delicious Gajjar Halwa stay on.
It is a time consuming progress. Not laborious, just time consuming. Simple ingredients, and a very delectable result.
Gajjar Halwa is a hot favorite at home. Come December, we wait for the " Delhi" carrots to come in(the purple variety). Immediately we buy a few kilograms and now we are all set.
1 kg Purple carrots washed and peeled
1.5 litres milk ( seems like a lot but that is the key to yummy gajjar halwa)
350 grams sugar
3 tablespoons ghee
1/2 teaspoon cardamom powder
1 tablespoon each cashewnuts, almonds and raisins fried in a little ghee
Grate the carrots. Cook along with the milk till all the milk gets absorbed ( I warned you, it was going to be time consuming). This should easily take about an hour.
When done, the milk would have condensed into milk solids along with the cooked carrot.
Now add the ghee. Fry for a bit longer and then add the sugar. Keep cooking till the sugar dissolves well and is absorbed into the halwa.
Garnish with cashews, almonds and raisins and serve hot.