Eggless Gajar Halwa Cake /Carrot Halwa Cake#SundayFunday

This Indian Gajar Halwa is famous and when in season you it's a must for even function or party. This is made in my house at least 3 times during the winter season, since my hubby and son in law loves it. My hubby was going to attend his music group get to gether and he wanted me make an eggless cake to take. Had made this gajar halwa, so decided to try this cake. It was a hit.

In this gajar halwa then is no khoya/mawa or milk powder the milks evaporates and forms in mawa itself.  You will love this gajar halwa.

Ingredients 

For The  Cake
½ Cup Fine Semolina / Rawa - not roasted 
¼ Cup Caster Sugar
1 Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
1½ Cup All Purpose Flour
A Pinch Cardamom powder
½ Teaspoon Milk Essence
3 Tablespoons Butter
3 Tablespoons Oil
¼ Teaspoon Salt
¾ Cup Prepared Gajar Halwa
1/8 Cup Pistachios - chopped
⅓ cup Condensed milk
¾ Cup+- Milk
¼ Cup Yogurt - beaten
For The Gajar Halwa
1 Kg Red / Winter Carrots - grated
¼ Cup Desi Ghee
1½ Liters Milk ( Full Fat)
⅓ Cup Heaped Granulated Sugar
½ Teaspoon Cardamom Powder
A Pinch Of Saffron Strands

For The Compote
4 Strawberries - slice
1 Tablespoon Granulated Sugar
½ Of Red /Winter Carrot - julienned
½ Teaspoon Lemon juice

Method
For The Gajar Halwa

This halwa does take time but in the intial stage till the sugar is not added you need not stir. You can leave this on the flame and after every 10 minutes come and give it a stir. No fuss gajar halwa. Only once you add the sugar you need to keep on eye on it, stir it continuously till the sugar melts. Worth the effort and trouble.

Heat ghee in a kadai, add grated carrots. 

Cook till they are soft. 

Add milk and saffron strands, 

let this cook on slow flame till all the milk is evaporated.

Then add sugar in it. Now keep an eye on the mix and stir it continuously till the sugar melts and the mixture thickens.

Add the cardamom powder and mix well, 

switch off the flame.

Gajar Halwa is ready. Keep the halwa on room temperature. Let it cool then only use it to make the cake.

For Eggless Gajar Halwa Cake

Butter a pan ( I used two square ones) well then line the bottom with a parchment paper, dust it with flour, keep a side ( the ideal pan is a round one 6" with height, gives a nice height and looks beautiful). Since this was going for my hubby's music group party, had to make many slices so used a square one. The cake was flat but so delicious.
Preheat the oven to 180°C. 

In a bowl, add all dry ingredients semolina, sugar, baking powder, baking soda, flour and cardamom powder mix it well. Add butter and oil in the dry mixture and mix well with a hand whisk. Add gajar halwa, pistachios and condensed milk in dry mixture. Now, add milk, yogurt, essence, cardamom powder in the mixture and mix it well. 

Transfer the batter in the cake tin. Place it in a the preheat oven for about 25 to 30 minutes depending on the size of the cake. 

Check the cake with a toothpick inserted in the center, comes out clear take the cake tin out of oven. Let it cool on the wire rack.
For The Compote
Heat a pan add sliced strawberry, sugar and julienned carrot in it. Cook if for 3-4 minutes and then add lemon juice in it. Switch off the flame.

When the cake cools un mold and spread the prepared compote. 

The cake is ready to serve. 
Labels: Gajar Halwa , Carrots, Eggless, Cake, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love and the theme is Birthday Party Potluck .  

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake - Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds