Hi Friends,
Today's recipe is a traditional Indian dessert and is everyone's favorite. It's positively served on every party and wedding celebrations.Winters are incomplete till we have this mouth watering dessert atleast 5-6 times. I know waiting is getting difficult so will straight away start with the recipe of Gajar ka halwa (Carrot Halwa).
GAJAR KA HALWA:
INGREDIENTS:
Gajar (Carrots)
Desi ghee
Doodh (Full cream Milk)
Choti Elaichi (Green cardamom)
Kaju (Cashew nuts)
Kishmish (Raisins)
METHOD:
Wash and grate the carrots. Take a little desi ghee in a thick bottomed pan on medium heat. Add choti elaichi powder - now add grated gajar and fry for few minutes till gajar starts changing it's colour. Now start adding milk and keep cooking. We have to add lots of milk for that rich taste but milk will have to be added gradually. Total cooking time will be high as thickening of milk takes long time so you can do it side by side while cooking your lunch or dinner...this will not only save your time but your halwa will also be attended constantly so that there will not be any chance of burning it.
Once enough milk is added and halwa looks ready, add sugar, kaju & kishmish.
Garnish with kaju and kishmish and serve hot.
TIP:
To make the lengthy process short, you can use condensed milk or rabdi. These will be added once gajar is cooked in milk. Those who can not find rabdi or condensed milk, can also use ricotta cheese.
Today's recipe is a traditional Indian dessert and is everyone's favorite. It's positively served on every party and wedding celebrations.Winters are incomplete till we have this mouth watering dessert atleast 5-6 times. I know waiting is getting difficult so will straight away start with the recipe of Gajar ka halwa (Carrot Halwa).
GAJAR KA HALWA:
INGREDIENTS:
Gajar (Carrots)
Desi ghee
Doodh (Full cream Milk)
Choti Elaichi (Green cardamom)
Kaju (Cashew nuts)
Kishmish (Raisins)
METHOD:
Wash and grate the carrots. Take a little desi ghee in a thick bottomed pan on medium heat. Add choti elaichi powder - now add grated gajar and fry for few minutes till gajar starts changing it's colour. Now start adding milk and keep cooking. We have to add lots of milk for that rich taste but milk will have to be added gradually. Total cooking time will be high as thickening of milk takes long time so you can do it side by side while cooking your lunch or dinner...this will not only save your time but your halwa will also be attended constantly so that there will not be any chance of burning it.
Once enough milk is added and halwa looks ready, add sugar, kaju & kishmish.
Garnish with kaju and kishmish and serve hot.
TIP:
To make the lengthy process short, you can use condensed milk or rabdi. These will be added once gajar is cooked in milk. Those who can not find rabdi or condensed milk, can also use ricotta cheese.
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