Gajar ka Halwa - Iamafoddie Indian Food Blog




Hey Foodie, I know that you all excited to know the  Gajar ka Halwa.
We all know, how delicious Gajar halwa  In every bite of Halwa, there could be a soft creamy taste of carrot, milk, khoya, Kaju and etc Ingredients. Today we might prepare Gajar Halwa and tell you the different ingredients. Don’t worry I also provide you the different tips and tricks which will help you to cook Soft and Creamy Gajar Halwa. Let's start with the ingredient.





Sno.IngredientsQuantity
1Carrot/Gajar1 kg 
2 Ghee ¼ cup
3Cashew / Kaju 10
4Almonds   10
5Badam  10
6 Milk 3-4 cup
7 Sugar 3/4 cup
8Khoya / Mawa½ cup
9Cardamom ¼ Tsp

You also check out other recpie given below :


Steps to Make Yummy Yummy Gajar Halwa

  • Firstly, peel the skin of the carrot/Gajar and grate finely. 
  • In a large Kadai heat ¼ cup ghee and fry 10 cashews, 10 almonds, and10 Badam. (Flame in medium)
  • Fry until it turns golden brown.
  •  Keep aside the Golden brown Kaju, Almonds, and badam.
  • In the same Kadai with ghee add grated carrot/Gajar.
  • Saute for 5 minutes or until it changes color slightly.
  • Now pour 3-4 cup milk and give a good stir so Carrot/Gajar will not burn.
  • Boil for 10 minutes stirring occasionally. (Important Step)
  • Continue to boil until the carrots are cooked well and milk reduces(Creamy milk is only left).
  • Once the milk thickens completely, add ¾ cup sugar.
  • Mix well and cook until the sugar dissolves and thickens.
  • Cook until the halwa thickens and ghee releases from sides.
  • Now turn off the flame and ½ cup khoya, ¼ tsp cardamom powder and fried nuts.
  • Mix well making sure everything is well combined.
  • Finally, enjoy Gajar ka halwa chilled or warm. (Both warm and chill have there own taste, And should try both of them)



Also read about special recipe
 : 
    1. Heat the oil in a small pan. Add mustard seeds and asafoetida. When seeds begin to crackle, add cumin seeds, sesame seeds, curry leaves, and green chilies, saute them for few seconds.
    2. Add water and sugar and bring it to boil.let it cook for a minute over a high flame. Tempering is ready, pour it over dhoklas, and toss gently until each dhokla is coated well with tempering.
    3. Garnish with chopped coriander leaves and grated coconut and serve with green coriander chutney.

ONE MORE THING!

This recipe is part of our collection of Indian Recipe.Check it out!
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Also read about special recipe : 
Butter Chicken
https://www.iamafoodie.in/2020/04/lockdown-recipe-1-challange-paneer.html 

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