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Sindhi Cuisines - Taste of community- Recipe Number - 33
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Gaajar ka halwa
Ingredients:
  • Red juicy Carrots 500 gms.
  • Sugar 500 gms
  • Milk 2 cups
  • Green cardamon(Choti elaichi) 2
  • Khus khus 2 tspn
  • Ghee or vegetable oil 2tbspn
  • Cashewnuts 10-12
  • Raisins 10-15
  • Almonds 5-6

 

Method:
  • Wash, peel the carrots and grate them
  • Soak khuskhus in water,for few hours,then rinse 3 or 4 times with water with help of tea strainer
  • In a thick bottomed kadai,pour two tablespoon of ghee or oil,add khuskhus,and saute it for few seconds on medium flame,taking care not to burn the khuskhus
  • Add grated carrots,and elaichi and saute again for few min,stirring continously so that carrots dont turn brown
  • Add two cups of milk and let it boil on low flame till the mixture is almost dry
  • Add sugar and mix it properly,and continue to cook it till no more milk is visible
  • Let the halwa cool down a bit,then add chopped almonds,cashews and few raisins and serve it with love

 

Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 33
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