PREP TIME: 15 mines COOK TIME: 1 hour 45 mines
TOTAL TIME: 2 hours SERVES: 5-6
gajar halwa - a
conventional moderate cooked formula of carrot halwa with simply carrots, milk,
ghee, sugar and a couple of dry tree grown foods.
INGREDIENTS
(measuring cup used, 1 cup = 250 ml)
8 to 9 medium delicate succulent carrots/gajar - yields
approx 4 to 4.5 cups ground carrots
4 cups full fat natural milk
4 tbsp ghee/illuminated butter
10 to 12 tbsp natural foul pure sweetener or normal sugar or
as needed
20-25 entire cashews/kaju
5 to 6 green cardamom, powdered finely in a mortar-pestle or
about ⅓ tsp cardamom powder
A squeeze of saffron strands/kesar (discretionary)
Hand sized scoop of golden raisnsi
INSTRUCTION
Wash, peel and mesh the carrots.
In a kadai or profound thick bottomed container join milk
and ground carrots.
On a low to medium fire, heat the entire mixture to the
point of boiling and afterward stew.
While the mixture is stewing on a low fire, continue
blending in the middle.
The ground carrots will cook in the milk and the milk will
begin to diminish and vanish.
At the point when the milk has 75% diminished, include the
ghee, sugar and powdered cardamom to
the mixture.
Mix well and keep on simmer and cook on a low fire.
Do continue mixing the gajar halwa in the middle.
Towards the end, include the cashews, smashed saffron and
raisins and stew till all the milk is
dissipated. Switch off the burner.
Serve gajar halwa hot, warm or you can likewise serve it
frosty.
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