Gajar Halwa

  • 26 Dec - 01 Jan, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· ½ kg carrots

· 250 g khoya

· 125 g sugar

· ½ cup ghee

· 25 g almonds

· 25 g pistachios

· ½ teaspoon cardamom powder

· 2 tablespoons kewra

Method

Boil ½ kg grated carrot for two minutes, then remove in a strainer and keep aside. Heat the ghee in a wok on medium heat, and then add sugar and cook till the sugar is dissolved. Now add the boiled carrot and fry well on high flame for a minute. Then add chopped almonds and pistachios, two tablespoons kewra and cardamom powder. Fry well. Lastly, add khoya and mix well for about minutes. Dish it out and serve hot.

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