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week, under this I prefer to prepare Gajar Ka Halwa, because it very healthy
and yumm. You can preserve this halwa for 2-3 days in winter days in airtight
glass with lid in freeze.
condense milk to more thickness and richness. For garnishing you can add
chopped cashews and pistas on the top of halwa and also garnish with silver
warq. As per cooking view, gajar ka halwa is very time-consuming halwa but
still very simple to prepare compare to lentil based halwa which takes more physical
Indian on every occasion of happiness, for halwa there is no need of any
celebration…. But in winter season or festival time, we all made halwa first in
own home. There is two type of halwa one is flour based and second is nut
Pudding you can say like gajar ka halwa, moong dal ka halwa, sooji ka halwa or
aatte ka halwa. This time I prefer carrot halwa which generally every Indian
made in winter season.
carrots and grate it. It more than 1 cup grated carrots. Now soak the saffron in
few drops of milk.
medium flame and add clarifying butter or desi ghee. Now add grated carrots and
stir well for 4-5 minutes. Now add warm milk (double of carrots) approx. in
wok. Stir continuously on low flame till to milk is absorbed. (check in pictorial)
absorbed completely then adds cardamom powder, saffron and sugar. Mix well and
again stir continuously with ladle and now remove from the fire and garnish
with chopped pista’s and cashews.
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