Carrot Halwa Recipe (Gajar Ka Halwa)

Prep Time : 20 mi
Cook Time: 1 hour & 30 min
Serves : 4

RecipeCategory: Desserts                                                                                                                                                                 Recipe Cuisine: Indian 

Ingredients:

• Carrots – 1/2 kgs or 5 nos approx.,
• Sugar – 1 cup (200 gms)
• Whole Milk – 1+1/2 cup ( 300 ml)
• Ghee (clarified butter) – 6 tbsp
• Cashew nuts – 10
• Almonds (badam) – 7 (optional for garnishing)
• Cardamom powder – 1/2 tsp

Instructions:

Wash the carrots and trim their edges. Scrape the skin lightly and grate all the carrots using a grater and keep aside.

Soak the almonds in some warm water for 15 – 20 mins. Peel the skin off and chop them into slivers and keep aside.

Chop the cashew nuts into small pieces and keep aside.

Heat a heavy bottomed pan and add 3 tbsp of ghee. When it becomes warm, add the chopped cashew nuts and roast over low flame till golden brown. Drain them completely, transfer to a plate and keep aside.

Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The color of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now.

Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. Keep mixing in between to avoid the carrots sticking to the bottom of the pan. This should take 15-20 mins.

Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied or of loose consistency.

Once again keep cooking till the entire mixture becomes thick. The sugar would begin to caramelize the carrot and milk mixture and the you can see that the consistency becoming sticky. This should take 15 mins.

When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted cashew nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.

Serve hot or warm in individual bowls sprinkled liberally with almond slivers.

Adadiya - Gujarati Winter Recipes

                                                                                    Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 4

Ingredients

1. 250 gm black gram flour – (Urad Dal Flour)
2. 200 gm sugar
3. 250 gm Desi Ghee
4. 1 tbsp Gund – Edible Gum
5. ½ cup Milk
6. 2 tbsp Almonds (chopped)
7. 2 tbsp Cashew Nuts (chopped)
8. Water according to requirement

Instructions

Heat ghee in a pan. Add warm ghee and milk in to the flour.

Press flour and keep a side for 1 hour.

Now sieve flour. Heat ghee in a pan at medium flame.

Roast flour in it till it become brown in color.

Keep a side and add gund in it.

In other vessel take sugar and add water till it deep.

Boil it at slow flame till it forms to 2 threads.

When flour becomes cool, add sugar syrup in it.

Mix properly and add almonds and cashew nuts.

Stir it well. Then Pour in to dish.

After 2 hour cut in to small pieces and serve

You can store it for 15-20 days in air tied container.

Notes

Your attention should be on sugar syrup.
Sugar syrup is good for softness.
If mixture of sugar syrup and flour become hard, add warm milk in it and then pour it.

Dal Makhani

PERP TIME : 8 mins
COOK TIME : 45 mins
TOTAL TIME : 53 mins

RECIPE TYPE: Main

CUISINE: Punjabi, North Indian

SERVES: 3-4INGREDIENTS

• 1 cup whole black gram/whole urad dal
• ½ cup kidney beans/rajma
• 4 cups water
• 1 tsp cumin or ½ tsp cumin powder
• ½ tsp red chili powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• 1 inch ginger/adrak, finely chopped
• 4-5 garlic/lahsun, finely chopped
• 1 tsp punjabi garam masala
• 2 to 3 tbsp butter or ghee or oil
• 2 to 3 tbsp full fat cream (optional)
• salt as required
• few coriander leaves for garnishing (optional)

INSTRUCTIONS

1. Soak the both the rajma and urad dal overnight if you are making this in the morning.
2. If you are making dal makhani in the evening, then soak the dals in the morning.
3. In a pressure cooker, add all the ingredients including the dals/lentils and white butter.
4. Add water. Pressure cook for some 12-15 whistles.
5. Open and check if the lentils are cooked.
6. You should be able to mash the both the urad dal and rajma with spoon if they are cooked completely.
7. If they are not cooked thoroughly, then pressure cook for 2-3 whistles more.
8. Add water if required.
9. Now again open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
10. If you wish to add cream, you can add cream now and let the dal makhani simmer for 5 or 10 minutes more.
11. If you like then you can Garnish Dal Makhani with coriander-cilantro leaves (optional).
12. Serve dal makhani hot with hot rotis, naan, or jeera rice.