Food is a genre that I don't resonate with and when it comes to blogging about food/cuisine, this is my debut. Before I begin my sojourn, I would like to thank IndiB and Borosil for bringing out ideas that force you out of your comfort zone and broaden your range.
I'm a hardcore North Indian punjabi and as any punjabi who thrives this planet, am extremely proud of the legendary cuisine my region possesses. The cuisine is renowned all over the world with people from England to Australia swearing by dishes like Tandoori Chicken, Dal Makhni and Sarson ka Saag.
Today, i would be sharing a dessert that is also a Punjabi speciality and was pioneered by my ancestors but is popular all over India and is one of the signature dishes.The dish, my dear readers, is called Gajar ka Halwa. [For the non-Indian readers, it's a sugar carmelized carrot pudding]
A delight during winters in India, this delectable dish has attained legendary status in the North-Indian lexicon. Every dadi, nani and mom has their own equally successful version of this ubiquitous dessert but I'd like to share mine, with inputs from my mother. Hope you'd try it!
Ingredients
2 cups thickly grated carrot
1 tbsp ghee
2 tbsp milk
4 tbsp sugar
4 tbsp mava (khoya){optional}
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder
Serves 4
Cooking time- 30 minutes
All set. Good to go.
Method
1.Heat the ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
2.Add the milk, mix well and pressure cook for 1 whistle.
3.Allow the steam to escape before opening the lid.
4.Transfer into a broad Borosil non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
5.Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
6.Add the raisins, almonds and cardamom powder and cook for another 1 minute.
7.Serve hot or warm in a Borosil large bowl
Here, I have used milk to cook the carrots instead of the traditional khoya. The texture is creamier and the smell is aromatic. A mesmerizing dessert ready in minutes. As Nigella Lawson would have said, "It's my idea of perfect comfort food".
This confectionary has been created as per Borosil's order My beautiful food, powered by Indiblogger. Do browse through Borosil official site to purchase amazing kitchen ware and dishes.
Burp
I'm a hardcore North Indian punjabi and as any punjabi who thrives this planet, am extremely proud of the legendary cuisine my region possesses. The cuisine is renowned all over the world with people from England to Australia swearing by dishes like Tandoori Chicken, Dal Makhni and Sarson ka Saag.
Today, i would be sharing a dessert that is also a Punjabi speciality and was pioneered by my ancestors but is popular all over India and is one of the signature dishes.The dish, my dear readers, is called Gajar ka Halwa. [For the non-Indian readers, it's a sugar carmelized carrot pudding]
A delight during winters in India, this delectable dish has attained legendary status in the North-Indian lexicon. Every dadi, nani and mom has their own equally successful version of this ubiquitous dessert but I'd like to share mine, with inputs from my mother. Hope you'd try it!
Ingredients
2 cups thickly grated carrot
1 tbsp ghee
2 tbsp milk
4 tbsp sugar
4 tbsp mava (khoya){optional}
1 tbsp raisins (kismis)
1 tbsp chopped almonds (badam)
1/2 tsp cardamom (elaichi) powder
Serves 4
Cooking time- 30 minutes
All set. Good to go.
Method
1.Heat the ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4 to 5 minutes, while stirring continuously.
2.Add the milk, mix well and pressure cook for 1 whistle.
3.Allow the steam to escape before opening the lid.
4.Transfer into a broad Borosil non-stick pan, add the sugar, mix well and cook on a high flame for 5 to 7 minutes, while stirring continuously.
5.Add the mava, mix well and cook for more 1 to 2 minutes, while stirring continuously.
6.Add the raisins, almonds and cardamom powder and cook for another 1 minute.
7.Serve hot or warm in a Borosil large bowl
Here, I have used milk to cook the carrots instead of the traditional khoya. The texture is creamier and the smell is aromatic. A mesmerizing dessert ready in minutes. As Nigella Lawson would have said, "It's my idea of perfect comfort food".
This confectionary has been created as per Borosil's order My beautiful food, powered by Indiblogger. Do browse through Borosil official site to purchase amazing kitchen ware and dishes.
Burp
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