Winters arrive with the lovely red carrots, and time for some gajar ka halwa… My mom used to make this, and we used to just wait and wait, since the house used to fill up with the sweet aromas… I can’t say if my halwa comes out as tasty as hers but Saurabh says it is something to die for.. 🙂
Preparation Time:- 30 mins | Cooking Time:- 5-6 hrs | Serves:- 6-8 people
- 1 kg Red Carrot grated (Gajar)
- 2 ltr Milk
- 1 Cup Sugar
- 3-4 tablespoons of Ghee
- Almonds and cashewnuts for Garnishing (Almonds soaked over night, peeled and chopped can be used)
In a pan add the Milk and carrots. Bring to boil by stirring continuously.
Simmer the stove and let the milk boil. Keep stirring in between. It will take around 4-5 hrs to cook properly.
Once there is very little milk left and the carrots seems to be boiled properly, add the sugar, and now stir continuously.
Once the milk has dried out, add the ghee and start frying the halwa. Continue the same for around half an hr, till the halwa gets cooked properly.
Garnish with Almonds and cashewnuts.
Sending this recipe to:
Foodabulous Fest- Celebrate “Valentine Month & Giveaway”
Bon Vivant #12 – Quixotic Fixes & Announcement
Lets Cook / Bake for Valentine
Sweet Luv 2013
From our mom’s Kitchen
Adirasam.. when I first read the name I thought it might be some Rasam.. but to my surprise it was a sweet.. 🙂 Thanks to Divya’s SNC Event that I came across this recipe.. Also thanks to Yashodha for the fabulous recipe.
Preparation Time:- 1-2 hrs | Cooking Time:– 15 mins | Serves:- 10-15 pieces
- 2 cups Rice (raw)
- 1 cup Jaggery (Gud)
- 1 tea spoon Cardamom Powder (Elaichi Powder)
- 1/4 cup water
- 5-6 tea spoon Milk
- 1-2 tea spoon Ghee
Soak rice for 1 or 2 hours. Drain it from water.
Do not dry it completely, it should be damp. Grind it into powder and should be neither coarse nor fine.
Add jaggery and water in the heavy bottomed vessel. Allow them to boil.
Add cardamom powder and allow the syrup should be thicker which is in one string consistency.
Remove it from the stove. After few minutes add rice flour slowly and stir well until you get soft dough. It should be in the consistency of chapatthi dough. Stir continuously while adding flour. Don’t add flour at a time.
While mixing rice flour, if you wish you can add ghee for good taste.
Heat oil for deep fry. Take a plastic paper or aluminium foil or banana leaf and apply oil on it.
Take small lemon sized dough and keep it on the greased foil. Dip your fingers in the oil and flatten the dough.
Take the flatten dough out from the foil and drop gently into the heated oil. Fry both the sides until it should be brown.
Remove adhirasam from the oil and squeeze the excess oil by pressing flat bottomed bowl on the adhirasam.
- Adirasam is a sweet delicacy and can be cooked for any festivity.. 🙂
Sending this to:
This being my first blog, thought will start with something sweet. My Husband has a sweet tooth and he wants something sweet all the time. Recently got to spend some quality time with my brother-in-law and found out that he is just like my hubby. Even after having Kheer for dinner he wakes up and says “Bhabhi please halwa bana do”. So here I am cooking Sooji Ka Halwa… Hope you try the same and like it..:)
Preparation Time:- 2-3 mins | Cooking Time:- 15-20 mins | Serves:- 4-6 people
- 1 Cup Sooji
- 1 Cup Sugar
- 3 Cup Water
- 3-4 tablespoons of Ghee
- Almonds and Raisins for Garnishing (Almonds soaked over night, peeled and chopped can be used)
NOTE: Same size cup is to be used for all the above mentioned.
In a pan add the sugar and water and allow it to boil (for Chashni/ sugar syrup).
In a kadhai add the sooji and ghee and start frying by stirring continuously so that the sooji does not burn. (You can add more ghee if the paste is getting difficult to stir).
Keep stirring till the paste becomes brown in color. Once you get an appropriate halwa color add the sugar syrup to the paste, stir continuously to avoid lumps formation. (be careful when adding the syrup as it splitters a lot).
Keep stirring till the sooji soaks the water and bloats and the halwa becomes thick.
Garnish with Almonds and raisins.