“Beta, meine tumhare liye, gajar ka halwa banaya hien” (well, I can’t translate this, such a funny never ending statement). This is one of the most used dialogues in almost all old hindi film. I always wonder why all the filmy moms love to prepare this for their long lost or exams passed pappus.
It’s such a quick and an easy one to prepare that anyone can make it within no time, be it filmy moms and our real ones. This is a sweet dish which is very common in India. It is prepared from ingredients which are easily available in our kitchen. Well now I know why this is a common preparation.
So, everyone “meine tumhare liye gajar ka halwa banaya hein ;)”(Everyone, I have prepared gajar ka halwa for you). Enjoy this delectable dessert and let me know if you have ever prepared this for your loved ones and said that famous dialogue yourself.
Carrot (grated) – 2 cups
Sugar – ½ cup
Milk – ½ cup
Fresh Cream/ Malai – ¼ cup
Clarified butter/ Ghee – 2 tablespoons
Cardamom Powder – 1 teaspoon
Cashew nuts and almonds –to garnish
- In a pan heat the butter. Add the grated carrot and sauté for 4-5 minutes on low flame till the natural raw smell of carrot is vanished.
- Add the milk, malai, cashew nuts, almonds and sugar and sauté well.
- Cook on low flame by stirring in between till the halwa is cooked in the milk.
- Once all the milk is absorbed by the halwa that mean s the halwa is almost done.
- Add the cardamom powder and mix well. Sauté for a minute more and tehn turn off the gas.
- Let it cool and garnish with shriveled almonds.
Add dry fruits like dried raisins, pistachio, etc. according to your preference.
You may also use condensed milk to make this. Then reduce the milk and sugar quantity accordingly.
What to say about it? Loved by all and one thing I am ready to die for :P. Couple of days back at 1 a.m while watching a movie I got a super craving for chocolates. I was very sad when I found none in the kitchen :(. It was then that I decided to make these yummies!!
I am sure most of you must have faced this. So prepare this and stock your supply of chocolates.
Yesterday I prepared double the quantity that is mentioned below, gift wrapped them and gave it as Christmas gifts to my friends.
So pack, decorate and keep these as Christmas goodies and for your 1 a.m chocolate craving!!
Coco Powder (unsweetened) – 1 cup
Milk Powder – 2 cups
Sugar – 3 cups
Butter (unsalted) – 1 cup
Vanilla essence – 1 teaspoon
- In a pan take the sugar and add water only until the sugar level, so that the sugar is just soaked in the water. Heat it on a medium flame to make a two thread consistency.
- Add the butter and once it melts turn off the flame.
- Now add the cocoa powder, milk powder and stir rapidly so that no lumps are formed. Add the vanilla essence and stir again.
- Grease a plate with some butter and transfer the chocolate mixture on to this plate. Using a spatula spread it evenly.
- While it is still hot cut into desired shapes using a knife.
- Once cooled remove and transfer the squares in an air tight jar.
You may also make small ball shapes instead of squares. But this must be done while the mixture is hot.
Add roasted almonds, pecans, walnuts or any other dry fruits of your choice for a richer taste.
A very tasty and yummy dessert. Strawberry is one of the most beautiful looking and delicious fruits. Unfortunately seasonal, though now days they are made available through out the year with the use of modern technology.
Strawberry crush used in the recipe, helps anyone to prepare this recipe anytime of the year.
It’s an amazingly fantabulous dessert. Enjoy!!
Milk – 1 liter
Sugar – ½ cup
Strawberry Crush – 5- 6 tablespoons
Shriveled Almonds- 4 tablespoons
Saffron Strands – 3-4
- Boil milk in a pan and then reduce the flame. One needs to keep stirring the milk while making basundi or it will spill, but I place an inverted saucer or a small plate in the pan and then let the milk reduce to half or till the desired consistency.
- Now once the milk is thickened to a desired consistency add the sugar and shriveled almonds. Boil till the sugar dissolves.
- Let the basundi cool down completely.
- Once cooled add the strawberry crush, saffron strands and mix well.
- Serve chilled.
Always add the strawberry crush only when the basundi cools down. Otherwise the milk will curdle.
Reduce the amount of sugar according to own preferences.
Placing an inverted saucer or and inverted small plate will not allow the milk to rise and spill. You need not keep stirring the milk continuously. This gives you time to watch some TV!!
This is a very tasty recipe to include nearly all the fruits available at your local fruit vendor. Very less in artificial sweetening as the natural sweetness of the fruits gives it a yummy taste. The custard will also add a sweet flavor to the recipe.
A power packed dessert to give a your dose of fructose. A recipe you can have anytime and any day without worry of the sugar. A great way to make the kids eat all the fruits.
Milk – 500ml
Custard powder – 2 tablespoons
Sugar – 4 tablespoons
Bananas – 2
Sapodilla (Chikoo) – 2
Apples – 2
Pomegranate (shelled) – ½ cup
Sweet Lime (peeled) – 1
Orange (peeled) – 1
Pineapple (tinned) – 2 rings
Strawberries – 4 – 5
- Keep aside half bowl milk from the 500ml. In this mix the custard powder finely so that no lumps are formed.
- Heat the remaining milk in a saucepan along with the sugar on a low flame. Bring it to boil.
- Now after the milk boils add the custard powder mixture while continuously stirring the milk.
- Keep stirring and then keep aside to cool it in the refrigerator. It will thicken gradually.
- Cut all the fruits in desired shapes and sizes and transfer in a bowl.
- Now pour the cooled, thickened and chilled custard over the fruits.
- Mix gently. Serve chilled.
You can use any type of fruits you like.
I have used strawberry flavored custard powder since I couldn’t find any strawberries :(.
There are different flavored custard powders like vanilla, strawberry, raspberry, mango, etc available in the market. Try any of them for a fruitier flavor.
Nariyal burfi, naral vadi or khobra pak is a very common yet famous sweet prepared in many households of India. Very easy to prepare it’s quick and simple dish. Another recipe usually prepared during festivals or functions.
Freshly desiccated coconut – 1 cup tightly filled
Sugar – 1 cup
Green cardamom powder (Elaichi) – 1 teaspoon
Clarified butter (ghee) – 3 tablespoons
Note - This complete recipe is to be prepared on a medium flame only.
- In a pan heat 2 tablespoons clarified butter and add the coconut and sauté for 3 minutes on medium flame.
- Now add the sugar and mix well. Stir in between till all the sugar melts.
- Add the green cardamom powder and mix well.
- After the sugar melts completely the mixture will thicken.
- Grease a plate with ½ tablespoon clarified butter and also a small flat based bowl with the remaining clarified butter.
- Transfer the coconut and sugar mixture to this plate and with the help of the flat based bowl spread the mixture evenly. We use a bowl to spread the mixture since it is too hot and can’t be done using one’s hands.
- While the mixture is hot, cut it in to square shapes (burfi) of desired size using a knife.
- Once cooled remove from the plate and transfer the squares to an air tight jar.
Always cut the desired shapes in desired sizes when the coconut sugar mixture is hot. It is difficult to cut once the mixture cools and dries up.
You can also add saffron strands (5- 6), chopped almonds along with green cardamom powder for a richer taste.
You can also add ¼ cup mango pulp and thereby reducing the sugar quantity to ¾ cup to make a mango burfi.