Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, yummy carrot halwa. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Yummy Carrot halwa is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Yummy Carrot halwa is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook yummy carrot halwa using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Yummy Carrot halwa:
- Take 500 gm Carrot
- Make ready 1 glass milk
- Take 1 glass water
- Get 3/4 cup sugar
- Get 1 tsp cardamom powder
- Prepare 6 tsp ghee
- Prepare 10 cashews
- Prepare 10 kissmiss
Carrot halwa looks so delicious and yummy. Carrot halwa made with condensed milk.that's the way I usually make and its all time favorite dessert with my family. Yummy Carrot Halwa by Mohd Sarfaraz. delhi, Delhi, India. Carrot Halwa is a very famous and traditional Indian dessert.
Instructions to make Yummy Carrot halwa:
- Boil the carrot with milk and water in cooker for 1whistle. Filter the carrot and milk water separately and grind the carrot
- Transfer the carrot and milk water in to a pan and boil it. Add sugar,cardamom powder and boil it
- Add 4tsp ghee with that and boil until the halwa consistency.Then fry the cashew and kiss miss in ghee add that in halwa and serve hot and sweet to your family
There are many variations of making carrot halwa like carrot halwa with khoya and condensed milk carrot halwa. Carrot Halwa or Gajar ka halwa as it is known in Hindi is a very popular Indian dessert made with carrots. It is a very simple and delicious dessert and can be done in a few minutes time. When it reaches a thick consistency, add sugar. Mix well and stir continuously until the halwa starts leaving the sides of the pan.
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