Carrot Halwa or Gajrela is so common to the extent I almost forgot there could another way to go about it.
It was only when I thought to make it kid friendly in a way they enjoy it too rather than it being interesting enough as a orange veggie sweet. It did sound like a good idea and was well taken by both my daughters too. The only change is I added wholewheat vermicelli and unrefined cane sugar, you can use jaggery too.
Here is a simple yet interesting version which can be snacked out or served as a dessert too
Serves – 4
Preparation time – 10 minutes
Cooking time – 20 minutes
3 medium carrots grated (dark red variety)
1.5 cups milk
1-2 tbsps unrefined cane sugar
For vermicelli preparation
1/4 cup roasted vermicelli
1/2-1 cup milk
1 tsp kishmis/ raisins
1 tsp choped almonds
1 tbsp ghee
1. Take a pressure cooker and add carrots and milk and take about 3 high whistles.
2. Once it cools down, open the lid and transfer to a vessel and add vermicelli and let it cook.
3. After 5 minutes add 1/2 cup milk and let it cook on slow flame stirring continuously. Once cooked add sugar/ jaggery.
4. In the meanwhile take a pan and add ghee, almonds and raisins, and saute a bit.
5. Garnish over the halwa and serve hot with vanilla icecream or can be had as is.
1. You can make it watery by adding more milk and serve as kheer too.
If you like the recipe, do mention your comments in the Comments sections.
Its Children’s day tomorrow and what better than some fruits with Custard Sauce. It is not actually custard but a nice and yummy light sauce that can be poured over just anything like cakes or over fruits. My children love this and its surely a hit at home among children and elders too. To make this sauce
1/4 litre toned milk (Remove 3 tbsps milk and heat and set aside)
3-4 tablespoon milkmaid (as per desired sweetness)
Raspberry custard powder – 2 tbsps
Milk – 3 tbps
For fruit bowl
Fruits like chickoo, banana (kerala variety long) , grapes/raisins
1) Heat the fresh milk, if already heated milk then just heat it again. Prior to reheating remove 3 tbsps milk.
2) Add the milkmaid and stir well.
3) Once the milk starts to bubble, add the cold milk (mix cold milk + 2 tbsps raspberry custard powder)
4) Stir well, you will see the sauce begins to thicken in about 2-3 minutes. Allow the sauce to cool. Then move to the refrigerator.
5) Arrange the bowl with cut fruits like chickoo and banana.
6) Once the sauce is cooled pour it over the fruits and serve immediately.
1. This assortment tastes well with cold and hot sauce as well.
2. If you want more thicker custard sauce you can use cream/ full fat milk.
3. Tastes good in the noon may be after school is a good idea.
4. You can store the remaining sauce in the refrigerator and use the next day too.
Keep watching Hearts To Win for more recipes.
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Kalakhand is a famous north Indian dessert made during festivals and special occassions. Homemade kalakhand tastes much better than the store brought ones and you can enjoy it guilt free this festive season.
2 cups milk cream
1.5 cups milk
1 tbsp lime juice
2 tablespoons sugar
1) I used the method we use for making ghee, first wash the cream – 2-3 times, then heat it for 10 minutes, you will get cream.
2) Keep it aside for sometime, this is your cream for making kalakhand.
3) Take milk in a pan and add the cream and boil for 5 minutes and then add 1/2 tsp lime juice, and stir well, you will see the milk curdling.
4) Combine it together on high flame till it thickens and add 1/2 tsp more of lime juice.
5) Once thickened and leaves the sides of the pan add sugar 2 tbsps and combine well.
6) Pour in a square tin pan and allow to set, after 5 minutes you can mark into square shapes.
7) Leave to set fully, you can also transfer into the fridge.
For chocolate Kalakhand
1) Just drizzle chocolate powder through a tea strainer over the pieces. Your chocolate kalakhand is ready.
Watermelon how I love them during summers. Great coolant, best when you are on a diet, so many things to do with it and still tastes the best. The mystery part which most of us don’t know is that is can be classified as a fruit and also a vegetable. It is a good source of Vitamin A.
I have eaten many such granita’s during my school days well all those were of ice with syrups, now slowly graduating to home food and what can be done with natural food that stays long and give the optimum benefits. If you remember everyone has had Ice Candy and Golas during their school days. The golawala nicely uses his hand to mold the crushed ice on a wooden stick, I only now realise how painful it must be to even hold that ice, and we did pay peanuts those days for those ice beauties. Surely, it did burn the hands. Nowadays, no one uses hands we have churners, icecream makers, bowls cups, so they just place the ice and stick in the cup and pop a stick and there comes the Gola. However, the old gola has a charm of its own when had with some nice honey/ madh (caramalised sugar) not the Dabur one but what the bhaiyas did pour over each gola and nicely splash some of the syrups rose, pineapple you name it and they have it. My personal favorite was rose.
I had watermelon lying at my place, half of it consumed and then clueless about what needs to be done not a small fruit. My husband then kept it in the freezer then we got it down to have forgot about it. Till I saw it, and I knew I had to convert it into something as soon as possible before I start feeling guilty and hitting myself.
Caught hold of it, chopped it down, blended it well, a nice juice, some few popsicles and then granita and then finally the delight. Thanks to few things I always keep in the fridge they come handy when needed.
When you see the sun shine on, just bounce back and take the popsicle and say here I am. Keep shining and let it melt down and watch you enjoy. Cool isn’t it. With very few ingredients you can make a delight for ourself:-
Serves – 3-4
Watermelon – ½
Lime juice – 1/2 tsp
Salt/ Black salt – A pinch
Milkmaid – 1-2 tsp
1 Ice Candy Mould
- Convert the watermelon pieces alongwith limejuice and salt into juice
- Pour them in ice candy moulds and allow to set
- Take a ice candy crush it with a fork, and you get granita/ crushed ice
- Take a glass bowl add the watermelon granite/ ice granules and drizzle the milkmaid on top.
- Your dessert is ready.
- Addition of lime juice make the juice more absorbent into your system, it also retains the colour
- Addition of salt always makes the flavour of sugar more evident thus giving it a nice balance.
- Remove the popsicles for crushing only when ready to serve they melt quickly so see that you take a dry vessel without any water in it.