Gajar ka Halwa

This is the season for fresh vegetables. Carrots is one such vegetable that you find in abundance this season. I learnt this recipe from my MIL. I did not knew the difference between Delhi Gajar and English carrots. I thought they were same. It is only after marriage that i came to know the difference. This is one easy and yet tasty and a traditional dessert. Usually served with ice cream. The hard part of this is grating the carrots but if you have food processor this halwa can be made in half hour to 45 minutes. You can add more sugar if you like it sweet coz I like it little less sweet. Also I used plain khoya. So do try this one, I bet this is really easy... Here is the recipe... happy cooking...

Ingredients:

Carrots - 1 kg( peeled and grated)
Khoya(plain) - 250 gms
Sugar - 8 tbsp
Dry fruits - for garnish

Method:

Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own

Transfer the content to a kadhai and let it cook for about 10 minutes.

Once the water in the carrots are all evaporated, add khoya and sugar.  Add chopped dry fruits and cook until khoya leaves ghee.

Wash and peel carrots. Add grated carrots in a pressure cooker. Cook for about 15 minutes on medium flame. Turn off flame and let the steam release on its own. Transfer the content to a kadhai and let it cook for about 10 minutes. Once the water in the carrots are all evaporated, add khoya and sugar.  Add chopped dry fruits and cook until khoya leaves ghee. Serve hot. 

Dry fruit balls in Mango Cream Sauce

This is my 50th post. Just cant believe it. So wanted to make something special and memorable for this. Other day in the market I bought Mango pulp. Mango season is over but we get the pulp throughout the year. If you make this dish with fresh mangoes, it will taste even better. Tasty yet simple, can be made real quick.  So here is the recipe... Happy cooking :)

Ingredients:

Mixed dry fruits - 1 cup(finely chopped) + garnish
White bread slices - 8
Milk - 1/4 cup

For the mango sauce

Full cream milk - 1/2 ltr
Mango pulp - 1 cup + garnish

Method:

Dry roast the dry fruits for a minute and keep it aside.

Cut the edges of the bread and with a rolling pin, flat the bread. 

Dip it in milk and squeeze extra milk. 

Add a spoonful of dry fruits. 

Close and seal the edges and give it a round shape. Repeat the process with the remaining bread slices. Refrigerate it.

Boil full cream milk in a pan. Boil it till it reduces to half the quantity. 

Now add mango pulp and mix well.

While serving, in a bowl take about two tbsp of the sauce. Put the dry fruit ball and cover it with sauce again. Drizzle some mango pulp and garnish with dry fruits.





Dry roast the dry fruits for a minute and keep it aside.
Cut the edges of the bread and with a rolling pin, flat the bread. Dip it in milk and squeeze extra milk. Add a spoonful of dry fruits. Close and seal the edges and give it a round shape.  Repeat the process with the remaining bread slices. Refrigerate it.
For the mango sauce, boil full cream milk in a pan. Boil it till it reduces to half the quantity. Now add mango pulp and mix well (If you wish you can add condensed milk at this stage). You can add sugar if you wish to, I did not as the mango pulp was sweet. Chill the sauce.

While serving, in a bowl take about two tbsp of the sauce. Put the dry fruit ball and cover it with sauce again. Drizzle some mango pulp and garnish with dry fruits. 

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Sending this recipe to cookingwithsj



http://pramithalovecooking.blogspot.ae/2013/08/celebrating-my-1st-blog-anniversary.html