Gajar Ka Halwa is a dessert, which is popular across India for any festive season. The taste of carrots, fragrance from the ghee, soft texture after its cooked and its aroma from cardamom.. oohh yum! With all the sweetness and nuts its a perfect dessert for any occasion or celebration to indulge in it…..
700 gms of grated carrots
600 ml Milk
150 gms of Amul Milkmaid
150 gms of Sugar
2 Tbsp of Ghee
8-10 pcs of fine chopped Almonds
5-6 pcs of fine chopped Cashew
15-20 pcs of Raisins
1/4th tsp of cardamon powder
PREPARATION TIME : 1 Hour
In a pan add the grated carrot and milk.
Boil it till the time the carrot becomes little soft.
Add milkmaid and sugar to the carrot mixture.
Cook on the medium flame for 5 -10 minutes.
Add almonds, cashew, raisins and cardamon powder to the mixture.
Cook on the medium flame till the time carrot absorbs all the milk , sugar and milkmaid.
Add ghee to the carrot mixture and stir the carrot mixture till the time it starts leaving the ghee on the sides.
Switch off the flame and let it rest for sometime.
The halwa is ready to be served.
Serves : 7 -8 persons
Servings Per Container 8
Amount Per Serving
Calories 233.2Calories from Fat 77.4
% Daily Value*
Total Fat 8.6g13%
Saturated Fat 4.2g21%
Trans Fat 2.2g
Total Carbohydrate 34.8g12%
Dietary Fiber 2.9g12%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Navaratri is one of the big festivals that is celebrated widely across the country. During these nine days people fast and variety of dishes by using most common ingredients like Sabudana, Rajgira ke Aata Peanuts, Potatoes, Vrat Ke Chawal (Bhagar/Sama/Barnyard Millet), Kuttu Ka Aata, Sweet Potato, Arbi etc. Today in “Jai Ki Rasoi Se” used Vrat Ke Chawal to make very yummy and delicious dish called “Vrat Ke Cutlet” Which is served with Tamator Ki Chutney
1. 1 Cup Barnyard Millets (Bhagar/Samo Ke Chawal)
2. 100 gm Boiled Potatoes (Ubale Aloo)
3. 1 Tablespoon Finely Chopped Green Chilies (Barik Kati Hari Mirch)
4. 1 Tablespoon Finely Chopped Curry Leaves (Barik Kati Curry Patta)
5. 1 Tablespoon Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
6. Oil – As Per Requirement
7. Rock Salt (Sendha Namak) – According to Taste
1. In a mixer jar add barnyard millets and grind into a powder
2. In a kadai or non stick pan boil 2 ½ cups of water along with ½ tea spoon oil and rock salt
3. Once the water comes to boiling point add the powdered barnyard millets. Mix it and esnure there are no lumps formed. Cook it for at aleast 3 to 4 minutes. Keep it aside to get it cool
4. In a vessel add cooked barnyard, grate boiled potatoes, finely chopped green coriander, chillies and curry leaves. Season with salt according to taste
5. Mix all the ingredients and keep aside for 5 minutes.
6. Apply oil on your palm and make thick patties or cutlet
5. Heat oil in a non-stick tawa, once the oil is hot place the cutlet. Cook both side till they are golden brown and crispy
Sabudana Khichdi is a staple recipe from the western region of India. It is made with soaked Sago or Tapioca pearls, peanuts, vegetables and spices. One of the basic recipes prepared during fasting days or navratra festival days.
Sabudana or sago is a processed plant starch pearls made from cassava root. It is rich in carbohydrate and has negligible fat content.
2 Cups Sabudana/Tapioca
1 Onions Chopped
1 Tomato Chopped
1 Potato Diced
1/2 Cup Peas
1/4 Cup Groundnuts
1 Teaspoon Jeera/Cumin Seeds
1 Teaspoon Salt
1/2 Teaspoon Red Chilli Powder
1/4 Teaspoon Turmeric Powder
Pinch of Asafoetida /Hing
2 Tablespoon Oil
1 Lemon juice
Few Coriander leaves to garnish
PREPARATION TIME: 10 Minutes
HOW TO PREPARE:
Soak Sabudana in water for overnight, drain and keep aside
In a wok, heat oil and crackle jeera/Cumin seeds
Add in Hing, Turmeric powder and Potatoes and cook till soft
Add Onions, Tomatoes, and peas and cook for few minutes
Add Salt, Red Chilli powder and Groundnuts
Finally add soaked and drained sabudana and mix well
Sprinkle some lemon juice and garnish with coriander