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Gajar Ka Halwa Blondes recipe

Harry October 29, 2024

By ALBERT STUMM

for every year diwaliHetal Vasavada’s family would pick her up from her New Jersey elementary school to visit friends and family who lived nearby.

The colorful South Asian holiday is the Hindu Festival of Lights. For some, it also marks the start of a new year, and observers believe that what you do on Diwali sets the tone for the rest of the year.

In that spirit, Vasavada’s family made a point of wearing their best new clothes and waking up to a clean house. And they would always bring sweets or mithai to share during visits.

“So desserts are a big part of it,” said Vasavada, author of the popular cooking blog. Milk and Cardamom. “You want to start this year with: something sweetSo the rest of the year will be very sweet.”

Her new book, “Desi Bakes,” is full of these mithai-inspired desserts, but it’s definitely not a catalog of traditional Indian desserts.

Rather than Western-style baked desserts, Diwali desserts are traditionally made with fried dough, such as gulab jamun, a spherical, milk-butter donut dipped in cinnamon, cardamom and rose syrup. Others are nut-based, such as kaju katli, which resembles syrup-soaked candied cashews. Or they can be puddings like gajar ka halwa with finely chopped carrots, slowly cooked with oil, sugar, cashews and cardamom.

But Hetal’s recipes combine flavors familiar to her family with a more Western form. He says it reflects his past, “one of those things” older generation first generation Indian Americans ” – the “desire” in the book’s title.

“My desserts are actually a mix of things I wanted as a kid and things I got as a kid,” she said.

For example, his loose spin on gajar ka halwa turns into cardamom-spiced carrot blondies.

She starts with a Western-style carrot cake base but finely shreds the vegetable to reflect the smoother texture of the recipe’s inspiration. Roasted cashews in the batter add texture to the soft crumb, and cream cheese frosting is a nod to the American carrot cake.

Don is on the verge of making the desserts too sweet for his family.

“My mom would definitely look at me like I was a psychopath because she’d be like, ‘Why are you putting this cream cheese frosting in here?'” Vasavada said. he would ask.” said Vasavada.

It reduced the sweetness of the dough and cream.

“The best compliment you can get from an Asian mother is: ‘Not too sweet.’

Gajar Ka Halwa Blondes

From ” Indian Cakesby Hetal Vasavada

Makes one 8-inch square pan

for blondes

11/2 sticks (170 g) unsalted butter
11/2 tablespoons whole milk powder
1 cup (213 g) packed light brown sugar
6 tablespoons (75 g) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
11/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
3/4 teaspoon freshly ground cardamom
1/3 cup (93 g) finely grated carrots
11/2 cups (180 g) all-purpose flour
1/3 cup (48 g) unsalted roasted cashews

For the Cream Cheese Cream

7 tablespoons (99 g) cream cheese, at room temperature
1/2 cup (56 g) powdered sugar
1/2 teaspoon vanilla extract
A pinch of kosher salt
1/4 teaspoon fresh lemon juice
Edible flower petals for decoration

Directions

For blondes:

Preheat the oven to 350°F. Spray an 8-inch baking pan with cooking spray and line it with parchment, leaving an overhang. Set aside.

In a saucepan over medium-high heat, combine the butter and powdered milk and melt the butter, stirring constantly until the milk solids begin to brown and smell nutty. Let it cool for 10 minutes.

In a large bowl, beat the brown butter and both sugars until well combined. Mix the eggs, vanilla, salt, cardamom and carrots until well combined. Add the flour and cashews and mix until combined.

Pour the batter into the prepared pan and spread into an even layer.

Bake for 25 to 30 minutes until edges are golden brown. Let it cool completely in the pan.

For icing:

In a small bowl, mix cream cheese, powdered sugar, vanilla, salt, and lemon juice until smooth. Pour the frosting into a piping bag and cut out a 1/2 inch opening.

Remove the blondies from the pan and cut into 2-inch squares. Pipe some icing into the center of each square and use a spoon to gently smooth and spread the icing. Garnish with edible flower petals.

EDITOR’S NOTE: Albert Stumm writes about food, travel and healthy living. Find his work at:

First Publication Date: October 28, 2024 16:22 EDT

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