Tag Archives: Sweets

Gajjar Halwa Carrot Halwa


Gajjar ka halwa is a combination of nuts, milk, sugar, khoya and ghee with grated carrot. It is a light nutritious dessert. The orange carrots would be ideal for their color.  Gajar ka halwa, also known as gajorer halua, gajrela, gajar pak, and carrot halwa is a carrot-based sweet dessert pudding. The dessert is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi, Eid alFitr and Raksha Bandhan. It is served hot during the winter.  Check out the recipe for Khoya below.

Ingredients

  • ½ kg. Carrots
  • ½ litre (2 cups milk)
  • ½ cup sugar
  • 3 tbsp. ghee
  • 1 tsp. Green cardamom powder
  • 2 to 3 tbsp. Khoya
  • Almonds, Pistas & Raisins for garnish

Peel, wash and grate carrots.  Cut the nuts into slivers.  You may blanch the nuts if you wish.  Soak raisins in water.  Boil milk in a kadai, add the grated carrots.  Reduce to medium heat and cook till carrots are tender and milk has evaporated, stirring frequently.  Add the sugar and mix  well, stirring until dissolved and the sugar liquid has evaporated.  Add the ghee and saute for 5 minutes.  Switch off flame and add cardamom powder and mix.  Transfer to a serving bowl and garnish with Khoya, almonds, pistas and raisins and serve hot.

To Make Khoya:

Traditional method

  • 1 litre milk
  1. Put milk in a vessel, bring to a boil and reduce to low heat.
  2. Then stir after every 5 minutes until reduced by half.
  3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
  4. Remove to a bowl, cool and refrigerate.
  5. Use withing 48 hours in the refrigerator.
  6. Alternately keep in the freezer and use as when required.

Instant method

  • 250 gms milk powder
  • 250 gms cream
  1. Mix well together and microwave on high for 2 minutes.
  2. Remove, mix well and microwave for another 2 minutes.
  3. Use as required.

Makhane ki Kheer


Makhane ki Kheer

Makhanas have important benefits. They are rich in nutrients and hence make a great addition to a healthy diet. They are high in antioxidants and help stabilize blood sugar levels and have anti-aging properties and may also promote heart health. They are rich in protein and gluten free.

As makhanas are low in calories they make an excellent snack in between meals to satisfy hunger pangs. For a snack, roast the makhanas, sprinkle with salt and enjoy.

The Makhana kheer is a rich dessert but low in calories. It is an important item on fasting and Navratri menus as regular grains like rice and wheat are not allowed during fasting in India.

Makhane ki Kheer

Ingredients

  • 2 cups Makhane (lotus seeds, fox nuts)
  • 3 cups milk
  • ½ cup sugar
  • 2 to 3 tbsp. ghee
  • 10 nos each almonds, pictachios, raisins, (nuts sliced)
  • 3 cardamoms
  • A pinch saffron
  • 2 to 3 dried roses for garnish and decoration (optional)

Method

  1. Clean the lotus seeds and lightly roast in ghee till light brown and crisp.
  2. Grind to a coarse powder, you can leave some large pieces.
  3. Heat the milk and when it come to a vigorous boil, add the sugar and stir till dissolved.
  4. Then add the ground makhane. Stir frequently.
  5. Let it simmer for 1/2 hour. Add the nuts, raisins, ground cardamom and saffron and simmer 5 minutes.
  6. If you like a thicker and granular consistency cook for further 20 to 30 minutes and then proceed with adding nuts, etc.
  7. Allow to cool. Refrigerate 1 hour before serving. Serve cold.
  8. May be served slightly warm if desired.
  9. Crumble the roses and sprinkle over the kheer for garnish and decoration. Use fresh rose petals if available.

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