Gajjar ka Halva (Carrot pudding)
Carrot pudding is a dish well known in wide range of cultures around the world.
Its a sweet dish which has bit of history to it like in the second world war carrot cake was rationed in United Kingdom. carrot pudding was seen as an alternative in UK and also seen as health food.
Ingredients for carrot halva:
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds 3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Preparation of carrot halva :
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar,
mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
1 kg Carrots
1 litre Milk
1 teaspoon Cardamom seeds 3/4 cup Water
3 tablespoons Ghee
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar
Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar,
mix well and cook till the sugar has dissolved and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
Remove the gajjar halva from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Enjoy Carrot Halva
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