Sunday, February 23, 2014

Gulab Halwa

Gulab Halwa is a twist to traditional Gajar ka Halwa.   One day while I was making Gajar ka Halwa, I found some nice rose petals in my refrigerator. To give a twist, I caramalised it and added it to the Halwa along with Rose Water and Essence. And to my surprise the taste came out very well. Then next time, I added Beetroot to it to enhance the colour and this recipe was born. Hope you will like it. 

Servings: Approx. 5-6 servings

Time: Approx. 45 minutes

1 large bowl grated Carrot (Approx 750 gms)
1 medium sized grated Beetroot
1 tbspn Ghee
1 tin Condensed Milk (Approx. 400 gms)
1/4 cup Cashews
1/4 cup Raisins 
2 tbspns Gulkand 

For Garnishing:
1 tbspn Ghee
Pistachio Flakes
Silver Varq

Take a tablespoon of Ghee in a large non stick pan and heat it. Once it melts, then add the grated Carrots and grated Beetroot to it. Saute the grated Carrots and Beetroot in Ghee for about 2-3 minutes. Then add the Condensed Milk into it. Turn the flame to medium and keep stirring the mixture at regular intervals. After 10-15 minutes of cooking add the Cashews and Raisins. Cook the mixture till the Carrot and Beetroot is cooked and the Condensed Milk is absorbed. 

Once the mixture is thickened, mix the Gulkand in the Halwa. Turn off the flame and add a tablespoon of ghee to give it a nice aroma. Garnish it with Pistachio flakes or nuts of your choice. Serve hot or cold. 

In absence of Gulkand, you may add Rose Essence or Rose Water to the Halwa. 
You may also caramalize edible Rose Petals and add it to the Halwa before serving.

Stepwise Pictures:

Sending this entry to the event Cooking with Herbs & Flowers - Season 2
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