Carrot Halwa /Gajjar ka halwa .
- Carrots- medium 8 to 10
- Ghee- 3tbsp
- Milk-2 cups
- Grated Khoya-1 cup
- Sugar-1/2 or 3/4 th cup or according to the sweetness
- Roasted Cashew nuts n Raisins ( in little ghee ) -2 tsp each
Method
Wash , peel n grate carrots .
In a kadai add ghee ,melt it n then add grated carrots n cook for about 5 mts n then add milk n cook it till the carrots are well cooked n the milk evaporates .Add in grated khoya n sugar n cook again for about 5 mts stirring continuously !
Once done ...add in cardamom powder n mix well , then garnish with cashew nuts n raisins .
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufvPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
| Carrots | 8-10 medium | |
| • | Cashewnuts | 5-6 |
| • | Almonds | 5-6 |
| • | Raisins | 10-15 |
| • | Pure ghee | 3 tablespoons |
| • | Milk | 2 cups |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Mawa (khoya) | 1 cup |
| • | Sugar | 3/4 cup |
| • | Silver warq | 1 sheet |
Method
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
- See more at: http://www.sanjeevkapoor.com/gajar-halwa.aspx#sthash.PdcCBpJp.dpufPeel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and raisins. Decorate with silver warq. Serve hot or at room temperature.
No comments:
Post a Comment