Gajar Halwa
- 1 pound or 6 medium Carrots, scrapped and grated
- 4 cups Milk, whole or 2%
- 3/4 th cup Heavy cream
- 3/4th cup Sugar
- 6 tablespoons Almonds, ground
- 1/2 teaspoon Cardamom powder
- 3 tablespoons Pistachio nuts, coarsely crushed
- 3 tablespoons Ghee, (optional )
Put the grated carrots, milk and heavy cream into a deep, large, heavy saucepan. Bring it to a boil over high heat, stirring constantly. Reduce the heat to moderate and cook, stirring constantly until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily.Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the almonds and the ghee and stir for a few minutes more.Remove the pan and stir in the cardamom. Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.
Coconut Halwa
- 2 cups freshly grated Coconut
- 1 cup Milk
- 2 cups Sugar
- 4 tablespoons ghee
- 1 teaspoon Cardamom powder
- 2 table spoons sliced almonds
- A few strands of saffron
Heat the milk till it begins to boil. Add the coconut. Lower heat and cook until all the milk has boiled down. Now add the sugar and ghee. Now add the saffron and cardamom powder. Stir well.Decorate with almonds.
Almond Kheer
- 1 cup Condensed sweetened milk
- 2 cups 2 % or Whole Milk
- 1 cup Almond powder
- 2 tablespoons Golden raisins
- 1/2 teaspoon Cardamom powder
- A pinch of Saffron
- Sugar as needed
