Carrot Halwa

alwa

1 kg juicy orange carrots

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

few drops orange colour (optional)

1 tbsp ghee

Method

Peel and grate carrots

Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir

continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the

ghee oozes out. Serve

hot, decorated with a chopped almond or pista.` 25

Doodhi Halwa

1 kg doodhi

1 1/2 litre milk

400-500 gm sugar

elaichi powder (cardomon)

saffron few flakes

1 tbsp ghee

Method

Peel and grate Dudhi

Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir

continuously. Add sugar and cook

further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the

ghee oozes out. Serve

hot, decorated with a chopped almond or pista.

30. Chickoo Halwa

6 chickoos

1/2 tea cup milk

1/4 - 1/3 cup sugar

150 gms khoya or milk powder made paste.

2 - 3 drops cochineal (essence)

1 tbsp ghee

Method

Peel and mash chickoos or blend.

Add milk and boil in heavy saucepan.

When slightly thick add khoya and cook, stirring continuously.

Add sugar and ghee. Cook on low turning continuously till ghee oozes.

Garnish with almond or walnut in centre of the halwa.


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