Gajar Halwa

 Gajar  Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. The carrot used for this recipe is Delhi Gajar; and you can use ordinary carrots as a substitute of Delhi Gajar.
 

 

Method

Wash Gajar, peel it, then grate and keep aside.

 

 

Heat 2tbsp of ghee; add grated Gajar fry for a while until it changes colour

Add boiled milk and cook until the milk gets reduced

 
  
 

 

  Add sugar mix well and cook until it melts and becomes little dry (don’t make it completely dry)

 

Add grated khoya and fry until khoya gets melted and get mixed well

Add 2sp of ghee mix well and garnish with cahewnut, almond and pistachio

Gajjar Halwa is ready.

 

 

 

I love Gajar halwa with ice-cream......hot hot hot Gajar halwa with a cool ice cream on top...hmmmmmmm..........cannot resist...eagerly wait for Gajar season.....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

Besan Ladoo

Again after a long break I am updating my blog........... And I know you all must be wondering why I haven’t post before or at least on Diwali……..; reason for this is I was busy with Navaratri festival  then with Diwali preparation and when I was  free from festival preparations my Pc  had a problem so…………I couldn’t update my blog.  Without much delay I just jump to the recipe!!!!!!!!!!!!!!!

Heat ghee add gram flour mix well so that there is no lumps

 

 

 

Fry  gram flour continuously till the aroma of gram flour spreads all around your home and keep aside

 

 

Take sugar add a half glass of water bring it to boil till you get one string syrup

Add gram flour mix well and keep aside to get cool

 

 

 

 

Once it gets cool it will become as shown in picture; now make ladoo .

Besan ladoo is ready.

 

 

 

 

 




































































































 

Phirni

On this Dussehra (Vijaya Dashami, Dasara, or Dashain) try this sweet dish Phirni. Easy to make sweet dish………….

 

Method

Soak rice for 1/2hr

After 1/2hr, grind soaked rice to a smooth past

Add rice paste in cold milk and keep aside

Heat milk in a pan and bring it to boil

Once milk starts boiling add rice paste diluted milk by stirring continuously.

Cook until rice past is cooked

Once rice paste is cooked, add sugar mix well and cook on low flame string continuously, until sugar get melted

 Once sugar get melted, add sliced almond and cashew nut mix

Add khoya by crushing with your hand mix well and cook until khoya is melted now add cardamom powder and mix now close the led and off the gas.

Phirni is ready to serve.

Phirni may served either hot or chilled

I prefer chilled phirni...

Note:

 Add a pinch of saffron soaked in 2tsp of milk just before removing from gas stove; it enhances the aroma of phirni (its an optional)