Gajar Halwa or Carrot Halwa recipe
In winter everyone likes garma garam Gajar ka Halwa. In my family all fond of it. I used to make it since many years with different methods. Today i will share an easy and quick recipe of Gajar Halwa made with milk powder.
You can store this halwa in refrigrator for 15 days and enjoy after reheating in microwave when ever you wish.
Ingredients:
Gajar (carrots)- 1 kg
Ghee- 200 gms
Milk powder- 200 gms
Sugar- 200 gms (May vary as per sweetness of gajar and type of milk powder you use)
Elaichi- 4-5
Dryfruits of choice finely chopped-1 small bowl
Method:
1. Wash the gajar, clean and shread them. In a Pan or Kadai take ghee and mealt it. Then add gajar shredding to it.
2. Cook the gajar in ghee till the colour of it changes and ghee starts leaving from the sides of kadai.
3. Now add sugar and elaichi powder to it and further cook till all sugar dissolves and water produced by sugar is evaporated. again you could see that the ghee is seperated out on the sides of kadai. Sugar can be increased or decreased according to natural sweetness of gajar and individual's taste. I have added less because my gajar were sweet and the milk powder i used was also sweetened.
4. Now add the milk powder to it and cook for 4-5 minutes.
5. Allow the halwa to cool and garnish with dry fruits. I have used Kishmish, Badam and Pista. you could use the dryfruits of your choice.
You can store this halwa in refrigrator for 15 days and enjoy after reheating in microwave when ever you wish.
Ingredients:
Gajar (carrots)- 1 kg
Ghee- 200 gms
Milk powder- 200 gms
Sugar- 200 gms (May vary as per sweetness of gajar and type of milk powder you use)
Elaichi- 4-5
Dryfruits of choice finely chopped-1 small bowl
Method:
1. Wash the gajar, clean and shread them. In a Pan or Kadai take ghee and mealt it. Then add gajar shredding to it.
2. Cook the gajar in ghee till the colour of it changes and ghee starts leaving from the sides of kadai.
3. Now add sugar and elaichi powder to it and further cook till all sugar dissolves and water produced by sugar is evaporated. again you could see that the ghee is seperated out on the sides of kadai. Sugar can be increased or decreased according to natural sweetness of gajar and individual's taste. I have added less because my gajar were sweet and the milk powder i used was also sweetened.
4. Now add the milk powder to it and cook for 4-5 minutes.
5. Allow the halwa to cool and garnish with dry fruits. I have used Kishmish, Badam and Pista. you could use the dryfruits of your choice.
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