GAJAR KA HALWA

INTRODUCTION : -

Gajar (Carrot) ka halwa (Pudding) is probably one of most popular traditional desserts. Gajar ka halwa is a specially prepared in winter.

INGREDIENTS :-

- Gajar (Carrot) crushed: 1 kg

- Milk: 3 Cup

- Illaichi (Crushed): 1 tbsp

- Sugar: 4 tbsp

- Ghee: 9 tbsp

- Roasted Cashews.

- Powdered Cardamom

PROCEDURE :-

Step 1. Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate.

Step 2. Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform. This way you can save gas, time and energy. I did not have a wide-mouthed vessel. Used my pressure cooker]. Add 4 tbsp ghee.

Step 3. Add the shredded carrots into the ghee and mix well.

Step 4. Fry until the carrots turn pale. Compare picture below. Do you see the color difference in the carrots? Carrots have turned pale which means they won’t have raw smell. You’ll now feel a kind of sweet smell from the carrots. This process takes around 10 minutes. Add the milk.

Step 5. Use 3 cups of milk. i.e. enough milk to submerge the carrots so that they get cooked well in the milk. Allow the milk to boil. Takes 5 minutes.

Step 6. Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes. Stir the content from time to time to prevent scorching.

Step 7. Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to Medium. Once sugar is added, the content tends to liquefy. Need not alarm. Stir at regular intervals. We need to wait until the mixture turns thick. This will take around 10-15 minutes. Meanwhile work on Step 8 and 9.

Step 8. Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the cashews turn golden, turn off stove and remove the cashews from wok.

Step 9. I like to have my cashews broken. If you prefer to have it whole, please do. Remove seeds from one cardamom pod and powder it.[If you have readymade cardamom powder use 1/4 tsp.]

Step 10. So where were we? Yeah, we were waiting for the sugar to get thick. See, the carrot mixture became thick. Now, add the remaining ghee/clarified butter (4 tbsp.)

Step 11. Add the roasted cashews and powdered cardamom. Mix them well.

Step 12. Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding ghee should be enough. The right consistency is when you mix the mixture, it should stir together forming a mass.]


Serve the Carrot Halwa hot, preferably warm. [Once the Halwa reaches room temperature pack them in a container and you can refrigerate. Take time to read the tips on garnishing and serving below.]

SHAKARKAND HALWA (SWEET POTATO)

INTRODUCTION :-

Shakarkand Halwa has a very unique and delicate flavor. This is generally not available in restaurants, it’s certainly worth the effort.

INGREDIENTS :- (Servings: 4)

- Shakarkand (sweet potatoes): 3 cup boiled and grated

- Sugar: 1 Cup

- Ghee (clarified butter): 1/3 Cup

- Full Cream Milk: 1/4 Cup

- Chopped almonds (optional): 2 tbsp

PROCEDURE :-

Step 1. Boil shakarkand in a pressure cooker (If shakarkand is big, cut it into 2 or more pieces). Add shakarkand to a pressure cooker. Pour about one inch of water and close the lid. Cook till it starts whistling. Lower the heat and cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down. Shakarkand should be soft to touch.

Step 2. Chop almonds coarsely lengthwise.

Step 3. Peel and grate shakarkand when they are comfortable to touch.

Step 4. Heat ghee in a pan and add grated shakarkand. Stir constantly on low heat. Fry till golden brown (about 15 minutes).

Step 5. Add sugar and milk and stir constantly.

Step 6. Turn off the heat when all the milk is absorbed and mixture is smooth (about 5 minutes).

Garnish with almonds and serve it hot.

KHUS KHUS HALWA

INTRODUCTION :-

Halwa made with poppy seeds is nutritious and also provides warmness and strength. Khus khus halwa is given to new mother so that it provides strength and improves the health as well. Do prepare khus khus halwa during winters. 

INGREDIENTS :-

• Poppy seeds - ¾ cup (100 grams)

• Sugar - ¾ cup (100 grams)

• Milk - 1 cup (250 grams)

• Desi ghee - 1/3 cup (70 grams)

• Green cardamom - 4-5

• Almonds - 5-6

PROCEDURE :-

Step 1.Clean poppy seeds and soak in water for 4-5 hours. Peel cardamom and make powder from it. Thinly slice almonds.

Step 2.Drain the excess water from poppy seeds. Finely grind poppy seeds in a mixture grinder. Add water or milk as per requirement.

Step 3. Add half the amount of ghee in pan and then add khus khus paste into it. Stir constantly and roast until color changes and nice aroma emits from it. Add more ghee if needed. Take out roasted khus khus in a separate bowl.

Step 4. Add sugar and milk in a pan and cook until it dissolves completely.

Step 5. Add roasted khus khus into it and cook until it gets thick consistency. Also add cardamom powder and mix well.

Step 6. Take out halwa in a serving plate and add rest of the ghee. Garnish with thinly sliced almonds.

Serve hot khus khus halwa and enjoy eating. It can be stored in refrigerator for 7 days.