The Simply Delicious Carrot Halwa

Recently I saw some lovely fresh delhi carrots and prepared this dessert which is one of my favorite dessert recipes which is quick and easy to prepare with a exotic flavor and I am sure it is the same for all of you.

Ingredients

• 3 cups grated carrot
• 1 cup milk
• 2 tbsp condensed milk - amul milkmaid (optional)
• 1/2 cup sugar
• 2 cardamom crushed
• 2 tbsp ghee(clarified butter)
• 1 tbsp chopped cashew
• 1 tbsp kishmis

Procedure:
Wash the carrots nicely ,peel the carrots and grate them with grater or food processor.

Heat 1 tbsp ghee in a deep bottom pan ,add the grated carrot and fry in a low flame,cover and cook till the quantity of grated carrot reduce to half it will take approx 10 min,now add the milk and mix it properly ,now cover the pan and cook in the low flame till carrot will become soft and milk almost absorbed.This procedure will take 30 min.

Now make the flame high to evaporate the remaining milk quickly into the halwa.

Now add sugar and condenced milk and stir continuously till the mixture starts to leave the side of the pan ,add 1/2 tbsp ghee and switch off the flame.

Fry the chopped cashewnuts with 1/2 tbsp ghee till light golden brown, then add the kismis, once the kismis become fluffy add the cardamom powder and then add this to the halwa.

Mix nicely till  they blend properly and serve warm. 

Note: You can also add khoa instead of condensed milk

Ash Gourd Halwa / Boodida Gummadikaya Halwa

This White pumpkin /winter melon/ ash gourd is commonly available in south indian markets and recently I was gifted this ash gourd from my neighbors garden. My mom used to prepare this halwa in my childhood so I got inspired to prepare it again after many years.

You would also be surprised to know the famous agra petha is also prepared with this ash gourd, this halwa has a similar texture however more soft and juicy.

Ingredients:

• 7 cups grated ash gourd
• 2 cups sugar
• 3-4 pods crushed cardamom
• 1/4 cup mixed dry fruits(kaju,almond,pista,sultanas)
• 5 tbsp ghee (clarified butter)
• pinch of saffron (optional)

Procedure

Heat half tbsp ghee in a pan ,add dry fruits and fry in medium flame till they turn golden color and then keep aside.

Cut the ash gourd to big chunks ,discard the seeds and remove the skin.Grate the ash gourd ,squeeze the excess water .Keep the pulp in a bowl.

   
Heat 2 tbsp ghee in a deep bottom non stick pan,add the grated squeezed ash gourd and fry in low flame ,cover and cook till all the water evaporates ,add the sugar increase the flame to medium and stir continuously and then add the remaining ghee spoon by spoon and cook until the mixture starts to leave the sides of the pan.

Add the cardamom powder, a pinch of saffron and fried dry fruits , mix nicely till  they blend properly. Switch off the flame and serve warm. 

Note:
This halwa has good shelf life of 2-4 days and can also refrigerate for 2 weeks.