Skip to main content

Lobia Dip Recipe

Post a Comment

Gajar ka Halwa

Gajar ka halwa (Carrot Halwa) is a classic Indian sweet dish which is generally during winter season. It is also known as Gajrela in Punjabi. This is one of the most popular and loved dessert of North India. This is very delicious and healthy because carrot is a good source of vitamin A and calcium.

It is made by red carrots, milk and sugar and served with a garnish of almonds and cashews. It is a winter delicacy and a delight for sweet lovers. If you are hosting a party you can serve this as a dessert. In North India, everyone wants a gajar halwa stall during wedding. So, try this delectable recipe and impress your loved ones.


Gajar ka Halwa

Ingredients:

1 kg. Carrots
1/2 litre Full Fat Milk
4 tbsp Ghee
10-12 tbsp. Sugar
125 g Khoya
5-6 green cardamom (finely powdered)
1 tbsp. raisins (Kishmish)
Almond, cashew and grated dry coconut for garnishing

Instructions:

1. Wash the carrot very well. Peel with a peeler and grate them to medium thickness.


2. Add the grated carrots and 1 cup milk in a pressure cooker.


3. Let it cook for 1 whistle. Switch off the flame. Once the pressure is released, open the lid.
4. Pour carrot mixture into a pan and add remaining milk and cook on low heat until all the milk is absorbed.


5. Add ghee, sugar and khoya in the pan. Do stir often.
6. Fry for 4-5 minutes on low heat till mixture starts to thicken.
7. Keep stirring continuously.
8. The milk should evaporate completely and you will see fine milk solids in the carrot halwa. Ghee starts to leave the sides.
9. Add cardamom powder and raisins. Mix well.
10. Chop some almonds and cashews into two pieces and add into mixture.
11. Switch off the flame and Garnish with remaining nuts and shredded dry coconut.
12. Serve cold, hot or at room temperature as per your preference.
13. Gajar Halwa can be refrigerated for up to one week.

Tips:

  • Use red carrots to make this halwa.
  • Adjust the amount of sugar as per your preference.
  • Grate the carrots to medium thickness. If you grate them too thin, the halwa will become mushy and if too thick, the pieces will stand out.
  • Keep stirring the halwa at regular intervals otherwise it will burn at the bottom.
  • You can make this gajar halwa without khoya also. Increase the amount of milk by ½ litter and follow the remaining process exactly. 
  • You can use condensed milk also and skip khoya. Take 1 cup condensed milk and reduce the sugar amount because condensed milk has lots of sugar.
  • You can easily double or triple the quantity of the ingredients as your choice.
  • You can add saffron and pistachios. It gives richness to halwa.
  • You can eat this during vrat or upwas, if you prefer carrots that time.


Labels:

Comments

Post a Comment

Popular posts from this blog

Sabut Masoor Ki Dal | Whole Masoor Dal

Sabut Masoor Dal (Whole brown lentil) is a popular dal variety of Indian cuisine. This whole lentil curry is delicious, flavorful and easy to make. Sabut Masoor have a brown- black skin leading to this dal popularly being known as kaali dal. This is one of the healthiest and classic dal of main course as considered as a good source of protein and has a high nutrition profile. This is one of my favourite dal. This Dal is usually has a medium to thick consistency and it gets even thicker and creamier as it cools down. Whole lentils have high fibres and take too much time to cook so soak them for 30 minutes before cooking and then cook in a pressure cooker. Then you can temper this with onion tomato or only heeng jeera. You can give some flavor by adding garam masala and amchoor powder that you prefer. Serve this dal with steamed or jeera rice with roti. Masoor dal gives a great taste with rice. Course : Main course Cuisine : North Indian Prep Time : 5 minutes Cook Time : 30...
Post a Comment
Read more

Green Coriander Chutney

Green Coriander Chutney (Cilantro Chutney) or Hari Chutney is simple, healthy and tasty recipe. This Hare Dhaniye ki Chutney is a basic recipe of Indian dip or sauces which is made by coriander leaves, green chillies and basic spices. This is served with snacks, sandwiches and chaat. There are lots of variants of green chutney but here we made a simple hare dhaniye ki chutney. Ingredients: 1 cup coriander leaves 3 inch ginger 3 green chilli ½ tsp cumin (jeera) ½ tsp coriander powder 1 tsp chaat masala ¼ tsp black salt ½ tsp salt 1 tsp amchoor powder a pinch of hing / asafoetida ½ cup water  Instructions: Take fresh bunch of coriander leaves. Pluck them and rinse them in lots of water to remove any dust or dirt. Roughly chop them. Wash ginger and peel skin. Chop into pieces. Put coriander leaves and ginger in a blender. Add all spices and water into bl...
Post a Comment
Read more

Paneer bhurji pocket paratha

Paneer bhurji lifafa paratha Paneer bhurji pocket paratha is a delicious, kid’s friendly and tempting enveloped shaped paratha. Pocket paratha or lifafa paratha literally means an envelope that gives an amazing look to a simple whole wheat paratha. This pocket paratha is made by folding the chapatti dough in the shape of envelope with paneer bhurji stuffing inside it. Pocket paratha can be stuffed with any other veggies but paneer is a most popular stuffing. Paneer Bhurji is a delicious and quick North Indian recipe made with crumbled paneer. To make this recipe paneer is sautéed with onion, tomato and spices. Then it is stuffed into paratha. To make soft paratha, use ghee to knead the dough. Fry this paratha into ghee to get a rich aroma. If you are bored with simple stuffed paratha, cook this bhurji stuffed paratha. It is loved by all groups either elder or kids. It does not take much time to prepare. Stuffing parathas with a variety of healthy and delicious fillings is an excellent ...
Post a Comment
Read more

Gajar ka Achar

Gajar ka achar (Carrot Pickle) is a spicy, tangy condiment which is prepared with red carrots and spices in winter season. This can be served with parathas, dal or rice. This is an instant version of pickles. Canned or packed pickles have many preservatives so prepare them at home. This is really easy to make. This pickle stays good for about 4 -6 weeks if handled with moist free spoon. There are so many varieties of this pickle. You may add many kinds of vegetables like cauliflower, ginger, radish (mooli), turnip (Shalgam) or green chillies. Ingredients: 3 gajar (Carrots) 1 tablespoon Mustard oil 1 teaspoon Red Chilli Powder 1 teaspoon Salt 1/2 teaspoon Haldi (Turmeric Powder) 1 teaspoon Saunf (Fennel Seeds) 1 teaspoon Sarson (Mustard Seeds) Instructions: 1. Wash and peel the carrots. Chop them into 1 and ½ inch long pieces. Dry them for 2-3 hours on a kitchen linen in direct sunlight or leave for overnight. There should be no moisture on them. 2. Grind must...
Post a Comment
Read more

Sabudana Uttapam

Sabudana Uttapam | Sabudana Appe  Sabudana uttapam and appe both are delicious and tempting recipes prepared using sabudana (sago) and sama ke chawal (samak rice) or ‘Barnyard millet’. These can be taken as a snack or for fasting days. This is a no onion no garlic recipe. Both recipes are prepared using one batter. You can easily cook two different dishes within minutes. Batter is made with sabudana, sama rice, curd, veggies and some basic ingredients that we use for falahari foods. Sabudana and sama rice are soaked and then grinded to make a smooth paste. We can make uttapam, idli, chilla or appe from this batter. The cooking method is similar to normal uttapam.  There are so many recipes that are prepared using sabudana like sabudana vada, sabudana khichdi and sabudana kheer. These recipes are traditional and very popular in western India. But this recipe is a different and delectable with some tanginess and spicy flavor. They can be served with coriander chutney or coconut ...
Post a Comment
Read more