Gajar-ka-Halwa
Serves 6
Preperation Time 1 Hour
Contents
Carrot
Ingredients
1.5 kilo Carrots
200 gram condensed milk
Two tablespoons ghee or saltless butter
Handful of grated cashewnuts, almonds and soaked raisins
Recipe
(Step 1) Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly.
(Step 2) Put the entire grated carrots in a pressure cooker and steam for two minutes.
(Step 3) Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up.
(Step 4) Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker.
(Step 5) Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame.
(Step 6) The Gajar-ka-Halwa needs to be quasi-dry so one must continue with the cooking till the carrots, milk and ghee are sufficiently blended. Then turn off the flame.
(Step 7) Sprinkle a handful of grated cashewnuts and almonds, as also soaked raisins, over the Halwa.
This delicious gajar ka halwa can be served straighaway or cooled and kept in the refrigerator to be reheated and served as a dessert.
This method produces a Gajar-ka-Halwa, which is not heavy while retaining the goodness of carrots.
Specially recommended for the winters
Serves 6
Preperation Time 1 Hour
Contents
Carrot
Ingredients
1.5 kilo Carrots
200 gram condensed milk
Two tablespoons ghee or saltless butter
Handful of grated cashewnuts, almonds and soaked raisins
Recipe
(Step 1) Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly.
(Step 2) Put the entire grated carrots in a pressure cooker and steam for two minutes.
(Step 3) Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up.
(Step 4) Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker.
(Step 5) Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame.
(Step 6) The Gajar-ka-Halwa needs to be quasi-dry so one must continue with the cooking till the carrots, milk and ghee are sufficiently blended. Then turn off the flame.
(Step 7) Sprinkle a handful of grated cashewnuts and almonds, as also soaked raisins, over the Halwa.
This delicious gajar ka halwa can be served straighaway or cooled and kept in the refrigerator to be reheated and served as a dessert.
This method produces a Gajar-ka-Halwa, which is not heavy while retaining the goodness of carrots.
Specially recommended for the winters
