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.]

MINT CHUTNEY CUBE

INTRODUCTION :-

SMART Cooking Every SUNDAY

Do you Feel Lazy to make Mint Chutney every time you Make a Snack ?

Here's how you can Store it !!

MINT CHUTNI

INGREDIENTS :-

- 1/2 cup finely chopped mint leaves
- 1 cup finely chopped coriander leaves
- 2 garlic cloves (lasun)
- 2 green chillies, chopped
- 1/4 inch ginger piece
- 1 teaspoon sugar (optional)
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon Water

PROCEDURE :-

1. Take garlic, chilli, ginger, sugar and salt in a small chutney jar of grinder or food processor.

2. Grind them until medium coarse consistency.

3. Add coriander leaves, mint leaves, lemon juice and 1 tablespoon water.

4. Grind again until desired smooth or medium coarse consistency is achieved. Delicious mint chutney for sandwich is ready.

5. Serve it as condiment or store it in an airtight container in refrigerator to use it as and when required. You can store and use it for up to 3-4 days.

MINT CHUTNEY CUBE

PROCEDURE :-

Step 1 - Make Mint Chutney and Pour it in an Ice Tray.

Step 2 - Freeze it for 12 hours

Step 3 - Remove it From the Tray and Store it in an Air tight Container.

You can store it for 2 months.

Remove it and Your Mint Chutney will be Ready in 5 mins as good as Fresh !!

You can also Store Tomato Purée, Tamarind Chutney or Pulp and Lime Juice this Way