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GAJAR KA HALWA
METHOD
Bring the milk and carrots to a boil on the fire. Put into a large microwave-safe bowl. Microwave on HIGH
for 20 minutes. Stir two or three times till all the milk has been absorbed.The timings vary depending on
the moisture in the carrots. Add the sugar to the hot carrot mixture. Stir vigorously. Add the
ghee
,
cardamoms and half the nuts. Cook on HIGH for a further 15 minutes. Stir once. Pour into a serving dish.
Garnish with the remaining nuts and raisins.
85
INGREDIENTS
1½ cups Milk
500 gm Carrots, peeled and grated
(red variety)
3
/
4
cup Sugar
3 tbsp
Ghee
A few green cardamoms, pounded
3-4 tbsp Almonds, blanched and slivered
A handful raisins (optional)
PREPARATION TIME: 5 mins COOKING TIME: 35 mins SERVES: 4
PHIRNEE
METHOD
Soak 4tbsp rice for 1 hour in ½ cup water. Grind rice and water to a smooth paste. Cook milk and sugar
in the microwave on HIGH for 8 minutes until the milk almost boils. Stir in the ground rice. Microwave on
HIGH for 2 minutes till the milk comes back to a boil again. Reduce power level to 600W, and continue to
cook for 5 minutes. Stir twice. Stand for 3-4 minutes. Stir in most of the almonds and essence. Pour into
serving bowls/bowl. Garnish with the remaining nuts and raisins. Serve chilled.
INGREDIENTS
3 cups Milk
½ cup Sugar
4 tbsp Rice, soaked
½ cup Raisins
12 Almonds
A few drops of almond essence
PREPARATION TIME: 10 mins COOKING TIME: 20 mins SERVES: 4
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