{Recipe}Gajar Ka Halwa|Carrot Halwa|Simple and Delicious Gajar ka Halwa|

Gajar Ka Halwa or also commonly called as Carrot Halwa is famous Indian sweet dish traditionally prepared during  major Indian festivals like Diwali,Id ,Raksha Bandan and other family functions. The preparation involves placing of grated carrots in pot and cooked by adding other ingredients like milk,ghee,khoya .nuts and then cooked until it is completely dry.Carrot Halwa is mostly enjoyed chilled but in winters its eaten hot .

How you get Perfect Carrot Halwa

Carrots -Make sure to select fresh and juicy Carrots either orange coloured or the red one which are also called as Delhi carrots. 

Grating and Shredding -Fine grating is must for the perfect Gajar ka Halwa because the finely shredded carrots will cook faster and also you will not get  chunks of carrot pieces.

Pan/Kadai-While preparing Carrot Halwa make sure to take a heavy bottom kadai or pan because in preparation of Halwa requires lots of stirring and cooking.

Serving and Storing the Gajar Ka Halwa

Serving -You ca serve Gajar Halwa Hot or Cold.Either ways its tastes Yummy.But when served chilled the halwa taste even more delicious and even a scoop of your favorite ice-cream will enhance the taste even better.

Storing-Gajar Ka Halwa can be stored in a glass jar and refrigerate up-to 1 week.Try not to store for more days in refrigerator. 

Ingredients 

1 Kilo Gram Carrot

3-4 Tablespoon of Ghee

750 Ml Milk(Boiled & cooled)

4-5 Table spoon of sugar

100 Grams of Khoya

1-1/2 Tsp of Cardamon Powder

2-3 Table spoon Almonds(Blanched & cut)

Preparation and cooking(Step wise Pics & Video)

1.Wash the Carrots well and Peel all of it.Pass one more time water over the carrots and towel dry them.

2.Scrape the carrots very fine and keep it aside until you do other preparation.

3.Now place heavy bottom pan or kadai over the stove.once heated add the Ghee.

4.Add the grated carrots in melted ghee and stir well.Stir the carrots for about 2 min until little moist.

5.Pour the milk into the carrots ,once you see milk boiling keep stirring the carrots .Let the milk reduce 25 % .

6.At this point add the Khoya to the carrots .Mix well and let the khoya completely dissolve in milk.

7.Keep stirring while the carrots are cooking in milk and once you see its 50 % milk reduced add Sugar.

8.You can cover and cook but make sure to occasionally stir to avoid carrots sticking to kadai or also milk can spill.

9.When the milk is 80 % reduced add the cardamom powder and the Chopped almonds.After adding keep stirring until the Carrot Halwa is completely dried.

10. Gajar ka Halwa or Carrot Halwa is Done.Allow the Halwa to cool down.

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{Recipe}Beetroot Halwa

 

Beetroot Halwa is a "Indian" sweet dish prepared using grated Beetroots and then cooked using milk, ghee, cardamom and dry fruits until dry. You can also add Khoya or condense milk too to make it more rich in flavors.

Beetroot is very healthy veggie and is often recommended because, Beets are packed with essential Vitamins, Minerals and some of which has medicinal properties as mentioned below.

1. Beets are low in calories yet highly nutritious.
2. Help keep blood pressure in check.
3. Improves digestive health as it has good fiber source.
4. Often proven to help in weight loss as its low in calories.
5. Its delicious and can easily be part of your diet. You can consume in the form of salad, juices, side dishes and Halwa is one of the dishes.

Now moving back to Beetroot Halwa. Halwa, as you are aware and know how to prepare and most of the Halwa recipes include the same procedure. But, if you follow the below pointers you can never go wrong.

1. Need fresh Beetroots and grated very fine.
2. Make sure to Roast the Beetroot in the ghee well so to retain the Bright red colour.
3. Always add pre-boiled milk. And also add milk after you roast the beets in ghee.
4. Make sure to keep the sugar quantity less as the beetroots are already sweet and too sweet Halwa might ruined the taste.
5. You have to have good patience level because the Halwa will taste good if the water level is totally reduced and also keep stirring occasionally to avoid burning of Halwa.
6. Soak and peel the Almonds because they will really give crunchy bites in your Halwa .

Servings  : Approx.10

Total Preparation Time : 1 Hour

Total Cooking  Time : 45 Min

Cuisine : Indian Sweet Dish

Author : Ispolina Silveira

Measurement : 1 Cup =256ml

 

Ingredients

1 Kilo Gram Beetroots grated

3 Table spoon of Ghee

500 -750 ml of look warm milk

½ Cup of sugar

100 Grams of Khoya

1 Tsp of Crushed Cardamom

¼ Cup of Chopped Almonds(Soaked ,peeled & chopped)

Step wise preparation with Pictures. 

1.Add Ghee in a pan . Once the ghee melts add the grated beetroot and toss well in the ghee . Then cover the lid and cook for 5 min.

   

2.Once you see beetroot little water then add the milk.Stir well and allow it to boil but on the other hand keep stirring.

                     

3.After about 5 minutes add sugar and again stir for the sugar to dissolve. Can Cover and cook for 5 Min

                     

4.Then add the khoya and mix well again so the Khoya portions gets incorporated .

                     

  

5 .After allowing it cook for more 5 minuets then add cardamom powder and the chopped almonds.

                     

6.Cook on medium flame and stirring simultaneously .Let it cook until its totally dry .

                     

7.Serve Hot or Cold ,choice is your. Either ways it will taste delicious.

                     

Thank you for Visiting My Blog :

http://cocinanispolina.blogspot.com/

For Video recipes follow:

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Do follow me on Facebook Page :

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Do share your comments and feedback. Can also share the dish pic if you try recipe from my Blog.

Enjoy Cooking ….

{Recipe}Ragi ladoo / Finger millet Laddu

Ragi or finger millet, you all are aware of its health benefits and i don't think i have to give further details  on it.

Its been in our diet from ages but because of its colour or flavour kids or even adults don’t like it. But as we see these days how modern food impacting our health so its beneficial that we redirect to basic food which is commonly available and so inexpensive as compared to junk food.

In early life Ragi was only used to prepare rotis or porridge.  But, today you have countless recipes, you can add ragi to any recipe and make the dish healthy. Name it Ragi dosa, idly, ragi poha,ragi cakes,cookies, in Goa we prepare dodol, Tizzan and the ragi recipes don’t stop here. So lately i make sure to add ragi in my diet regularly. Perhaps came up with this idea of ragi ladoo..

Gluten free, sugar free & and oil free Ragi ladoo...Super healthy for your kids and also Adults. Hungry tummy? just grab two and eat it rather grabbing chips or other junk food. You can see in pic my little one picking  and elder one munching

Its been a month i got ingredients either to prepare dry fruit ladoo or ragi ladoo ,but after enquiring with my mum, my aunties i got idea about mixing the ingredients. Wanted to use jaggery but instead of jaggery used soft dates ,raisins and peanuts for stickiness and binding. While surfing you tube also got to know how dates or raisins can be used for binding instead of jaggery or ghee . And actually  flour nicely gets incorporated with dates , raisins and peanuts .

Servings 25-30
Total preparation Time : 1 hour

Ingredients
1 cup  of Ragi flour
1 cup roasted peanuts
1 cup of soft dates
1 cup of soft raisins
6 Cardamom
1/2 Inch cinnamon

Step wise method
1. Slightly roast the ragi/finger millet flour for 3 -5 minutes on slow flame and make sure you keep stirring it.This roasting method is to cut down the raw smell of Ragi.

2. Di seed the dates and cut half.Add it to mixer jar along with raisins and peanuts. Also add cardamom pearls n cinnamon to the jar. Grind it coarsely .

  3.To Mixer jar add ragi flour and grind all ingredients together. 

4.Once you see all incorporated well,remove it in bowl.Nicely knead the mixer and make round ladoo.

6.Once ladoo done store it in steel container or a glass container.At room temperature can be store up-to 2 weeks and for more you can store in refrigerator.

7.Healthy bite size power pack ladoo's are ready for your growing kids and your hardworking family:)

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{Recipe} Rava Ladoo/Semolina Ladoo

Rava Ladoo or semolina Ladoo is  more loved dish during festival of Ganesh Chaturthi. The festival being tomorrow why not share this simple recipe of ladoo's. A quick sweet dish prepared by using few ingredients like semolina,sugar,coconut and nuts.You could also check festival sweet recipes on my blog which includes Milk Sheera,Besan Ladoo,Neureos and now one more edition Rava ladoo. I have always seen my mum and aunty prepared ladoo's but never tried hands on it.Today followed their recipes but only added koya to get extra flavour and this khoya idea i got it from one of the you tube chef from Ruchkar Mejwani.

Total prepared Around 20 Ladoo

Total preparation Time : 30 min

Ganesh Chaturthi Special

Author: Ispolina Silveira

Ingredients

250 Gram Rava/Semolina

200 Gram Sugar

200 Gram Fresh grated coconut

50 Gram Khoya

2 Table spoon Ghee

2 Tsp Cardamom powder

3 Table spoon water

Method

1)First process begins with roasting of rava in ghee,roast for little while may be for about 3 min.Make sure the rava colour remains white.

2)Then remove the roasted rava in separate plate and in the same pan add grated coconut,sugar and water.Cook for about 3-4  min until the sugar melts and becomes liquid.

3)After sugar melted well,then add khoya and dry fruits and again cook for 2-3  min.

4)Allow the mixture of sugar,coconut and khoya to cool down for 15 min.Later add the cooled mixture into roasted rava and mix well.Then again allow to rest for 5 min so the rava soaks the sugar liquid.

5)The give one mix and shape into round ladoo's and spread on plate.

6)Your ladoo's are all ready to serve .Prepare during Christmas or Diwali or Ganesh Chaturthi or just any time when you feel like preparing and you will enjoy every bite of it.

Thank you for Visiting My Blog Cocinanispolina.

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Sheera/shiro/Suji Halwa

"Sheera" or "Shiro"a sweet dish prepared in most of the goan homes during morning or evening tea time. Shiro or sheera is quick sweet dish which can be prepared. Most of the kids relish the taste of Shiro/ Sheera,its a sweet dish prepared by roasting semolina in ghee and then cooked by adding sugar water and garnishing with dry nuts. In sheera we can also add milk and saffron  but today i have cooked by using just sugar water .My son's favourite sweet dish. Sheera is not just famous in Goa but also in states of Maharashtra, Karnataka and also in Northern states.

Servings 4
Total Preparation Time:20 Min
Cooking Time :7 Min

Ingredients

1 Cup Rava/Semolina
3/4 Cup Sugar
2 Cup Water
1/2 Tsp Cardamom Powder
3 Cloves
10-15 Raisins
3 Table Spoon Ghee

Method

• In Pan add ghee,once heated add semolina/rava and roast well,along add raisins as well,let the colour change to light brown.
• Remove the roasted rava in one plate and keep aside.
• In Pan add water,cardamom powder,cloves and allow it to boil,then add sugar and stir well.
• Once water is boiling add semolina/rava,stir for a while.
• Cover the pan and allow it to cook on slow flame for 5 min.
• open the pan and stir the sheera well. Sheera is described as good only if its not sticky so make sure you add generous amount of ghee.Serve Hot and enjoy.

{Recipe}Neureos

Neureos is the most important sweet dish in Kuswar(sweet platter)No one can ever serve Kuswar without Neureos. It is flaky pastry loaded with sweet filling which consist of coconut and dry nuts. It is traditionally a Christmas dish. Preparation of Christmas dish starts almost 10 days before Christmas and its just lot of fun to make those sweet dishes along with family members.

Neureos are not just prepared in Goa but other part of India as well like In Hindi its called as Gujia. In Bihar its called as Padaulkiya, Maharashtra it is called Karanji (Marathi) Ghughra in Gujarat(Gujarati), Karachika in Tamilnadu (Tamil) and Karjikayi in Karnataka (kanada) and Andra(Telugu).

Ingredients
For Dough
1/2 kilo gram Multipurpose Flour/Maida
Salt
1/2 Small cup oil heated
Water for kneading

Neureos Filling
2 Scrapped Coconut
1/2 Kilo Gram Sugar(powdered Sugar)
100 Gram Rava/semolina
10 Cardamom
2 Tea spoon Sesame(til)
1 Tea spoon Poppy seeds(kus kus)
2 Table spoon Chopped Cashew Nuts
2 Table spoon Chopped Raisins
Oil for deep frying

Step wise Method

1.First start kneading the dough, for that first heat oil, than add flour to a bowl. Add hot oil, salt and mix with spoon since oil is hot. Then add required water and knead a smooth dough and keep aside to rest till you prepare the filling.

2.For filling, start by first keeping a big deep pan on stove, once heated add the scrapped coconut and roast well till light golden brown. Once roasted well keep in plate.

3.Roast semolina, poppy seeds, sesame seeds roast all well. Next, add powdered cardamom, cashew nuts and raisins. Off the stove and allow the mixture to cool down.

4.Once cooled than add the powdered sugar in he mixture and mix well .Then add the mixture in mixer grinder and grind into roughly fine granules just for about 20 -30 sec .

5.Now start to make Neureos - for that take small amount of dough and roll it into small round roti.

6.Take the Filling and place it in the Center of the roti .

7.Then apply water around the roti and fold it opposite sides in form of dumplings(half moon shape) .

8. Seal the edges well so the filling doesn't spill out and cut the edges or twist and pack the edges of neureos.

9.Till you prepare the Neureos keep the oil for heating. For Christmas tradition we fry a small cross.
                                     
10.Once you finish making Neureos fry the it till golden brown. Make sure later turn the stove to medium heat while frying.

11.Keep it on filter bowl (big bowl with holes) so the oil drips down or place on tissue to absorb extra oil

12.Once Neureos cooled down store it in steel container or dabba.

Thank you for Visiting My Blog Cocinanispolina.

Do follow me on Facebook Page :@cocinanispolina

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Do share your comments and feedback.Can also share the dish pic if you try recipe from my Blog.

Happy Cooking :)