Celebrate Diwali With Jamavar Chef Surender Mohan’s Decadent Gajrela Recipe

Jamavar, the Michelin-starred Indian restaurant from Samyukta Nair, celebrates Diwali this October with the launch of a limited-edition menu inspired by the culinary traditions observed throughout India’s diverse regions at this special time of year. A celebration of the triumph of light over darkness, Diwali brings together friends and family for joyous feasts and exuberant parties. Revellers mark the beginning of the new year with diyas – clay oil lamps or tealights – and bestow on their loved ones wishes of prosperity and growth. Available from 20-25 October 2022 at the Mount Street restaurant, Jamavar’s Executive Chef Surender Mohan has created a bespoke menu offering diners a selection of jubilant dishes served exclusively across the Diwali period. Crowning the dining experience will be restaurateur Nair’s favourite dessert, a decadent gajrela, also known as gajar ka halwa: a traditional sweet of carrots, cardamom and clotted cream topped with pistachios. To mark the special occasion, Chef Mohan shares with Something Curated the recipe for this classic Indian dessert.

GAJRELA

Ingredients:

Grated carrots — 1 kg
Whole milk — 500 ml
Sugar — 200 g
Clarified butter (Desi ghee) — 200 g
Khoya — 150 g
Saffron — 1 g
Cardamom powder — 2 g
Rose water — Few drops
Assorted nuts — 75 g
Clotted cream — 1 tsp (garnish)
Dried rose petals — 10-12 (garnish)

Method:

1. Heat desi ghee/clarified butter in a heavy-bottom pan.

2. Add the grated carrots and cook on slow heat until the carrots have softened and all the water/juices from the carrots have dried out.

3. Now add the milk and saffron, and cook the carrots on slow heat until all the milk dries out and the carrots have cooked.

4. Add the grated khoya and cook further for 20-30 minutes until the carrots start leaving the sides on the pan.

5. Add the cardamom powder, sugar, and rose water and cook for another ten mins until all the water is dried out.

6. Add the chopped nuts of your choice and mix well. You can also fry the nuts in clarified butter before adding them.

7. Garnish the gajar halwa/gajrela with more nuts, a spoonful of clotted cream and rose petals. Serve hot.



Feature image courtesy Jamavar