Vegan Thai Mango Pudding | Thai style Mango Pudding using Coconut Milk

Vegan Mango Pudding recipe with step by step photos.I never miss to make desserts using mangoes during the mango season.I love mangoes to the core and try to enjoy it to the fullest extent until the season lasts.Today I am posting a dessert which is known as Thai Mango Coconut Pudding which is prepared using a mixture of mango puree  and coconut milk and is set by using either agar agar or gelatine in the recipe.This version is bit different from Thai Mango Coconut Jelly which is a layered set jelly with two layers of mango and coconut and is set in a big mold and then cut into pieces,where as in today's version we are mixing both the mango pulp and coconut milk and is set in individual portions.

When I have guests or a party I prefer to make the desserts which can be made ahead and keep it ready to reduce the effort of cooking on the desired day.Hence I always prefer the desserts like Mousse, Pannacotta, pudding etc which can be made on the previous day and I love the layered and set desserts using agar agar, the desserts are easy to make and when set in glass molds they look even more tempting.

Check out other quick desserts in my blog:

• Biscuit Pudding - Easy Eggless Marie Biscuit Pudding
• Eggless Chocolate Custard/ Eggless Chocolate Pudding
• Fruit Trifle/Trifle Pudding
• Lychee custard
• Mango Pannacotta | Layered Mango Pannacotta 
• Mango Shrikand | Amrakhand | Aamkhand 
• Orange Jelly using fresh Orange juice and agar agar
• Mango Sago | Singapore Mango Sago Pudding
• Tender Coconut Pudding/Elaneer Pudding
• Vanilla Bean Pannacotta - Eggless

Check out other mango desserts recipes in my blog - Aamras, Mango Fudge, Mango Ice-cream, Mango Kulfi, Mango Pannacotta, Mango Phirni, Mango Sheera, Mango Shrikand, No Churn Eggless Mango Ice-Cream

Here is how to make mango pudding using coconut milk recipe with step by step photos.

Vegan Mango Pudding Recipe:

Serves 5-6 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins+setting time

Cuisine: International | Category: Desserts

Ingredients:

1 cup(250 ml) Mango pulp,pureed from 2 ripen mangoes

1 cup(250 ml) Coconut milk,ready or homemade

1/2 cup(125 ml) Water

1/3 cup Sugar

1.5 tsp Agar Agar powder or 5gms China grass(read notes)

1.5 tsp Lemon juice

Method:

• Cut mango into pieces and puree it into a smooth mixture and keep it ready.Reserve few mango pieces for garnishing.

• Dissolve agar agar powder in water and let it come to a boil.

• Add sugar to it and let it dissolve completely.Reduce the flame and add coconut milk and let it come to a boil, do not need to boil it.Switch off the flame.Remove it from the stove.

• Add the mango puree and mix it nicely until it is blended and then add lemon juice and mix it again.

• Pour it into individual moulds and let it cool for a while and then refrigerate it for a couple of hours or overnight until it is set.

Garnish with mango pieces and mint leaf and serve it.

Notes:

1. If you are using china grass cut it into small strips and soak it in water for half an hour and then follow the recipe.If you are using gelatine let it bloom in warm water and then follow the recipe.
2. You can even mix few mango pieces in the mango coconut mixture and then pour it into the molds.
3. Do not skip the lemon juice in the recipe, it elevates the taste of mango flavor in the recipe.
4. You can use regular cream instead of coconut milk and follow the same recipe.
5. You can refrigerate the dessert and use it in 2 days.
6. I like my dessert to be silky soft and hence I used 1.5 tsp agar agar powder, if you want it to set like a jelly use 2 tsp agar agar powder in the recipe.

Technorati Tags: vegan mango mousse,mango mousse using coconut milk,mango desserts,vegan dessert recipes,ripen mango recipes,puddings,eggless puddings,vegan puddings,party desserts,agar agar pudding

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Mango Falooda Recipe | Mango Dessert Recipes

Mango Falooda recipe with step by step photos.I was introduced to Falooda only in Mumbai.It had almost become a norm for me to have it in the famous shop Badshah on my every visit to crawford market. I love their rose falooda the most and I do not miss the mango falooda during mango season and order Kesar falooda too at times.One has an option of having 1/2 falooda and the portion they used to serve as half itself was so heavy for one person.

Rose falooda is the classic version of falooda and it is a medley of rose syrup , basil seeds , cold rose milk,falooda sev and ice cream.Rose syrup adds a nice flavor to the falooda and basil seeds cool the body in summers.Coming to Mango falooda recipe, the combination of mango puree ,cut mango cubes,mango ice cream in sweetened milk,falooda sev and basil seeds flavored with rose syrup and topped with nuts and tutti frutti which adds a nice bite to it, how can something like this go wrong?I would say that it is the utmost mango delicacy in one glass, it tastes amazing. Do not miss to try this simple and delicious mango falooda recipe this summer and before the mango season ends.More over one can do all the prep work ahead and just assemble it in 5 mins when you have guests,I am sure they would be bowled over with this Mango falooda.

Check out other mango desserts recipes in my blog:

• Aamras  ,Mango Fudge
• Mango Ice-cream,Mango Kulfi
• Mango Pannacotta,Mango Phirni
• Mango Sheera,Mango Shrikand
• No Churn Eggless Mango Ice-Cream

Here is how to make mango falooda recipe with step by step photos.

Mango Falooda Recipe:

Serves 2 | Author: Prathibha

Prep time: 25 mins | Cooking time: 5 mins | Total time: 30 mins

Cuisine: Indian | Category: Desserts/Beverages

Ingredients:

1 large ripen Mango,chopped(alphonso or kesar)

1 cup Milk,boiled and cooled

1.5-2 tbsp Sugar

1/2 cup Vermicelli/Falooda sev

4 scoops Mango Ice cream/Vanilla Ice cream

2.5 tbsp Basil seeds(sabja seeds)

2-3 tbsp Rose syrup

2 tbsp chopped Cashewnuts

1 tbsp Tutti Frutti

2 glazed Cherries,to garnish 

1/3 cup Jelly,cut into cubes(optional)

Method:

• Wash,peel and chop the mango into pieces.Reserve 1/3 cup of mango pieces and grind the rest to a smooth puree.Refrigerate it until it's usage.

• Slightly dry roast vermicelli taking care that it does not change color and add water to it and cook until done and strain the cooked vermicelli and pour cold water on it,this ensures that the cooked vermicelli stay separate.If you are using falooda sev cook it as per the instructions.Chill it until its use.
• Soak basil seeds in 1/2 cup water for half an hour or until it swell up nicely.
• If you are using jelly,prepare it as per the instructions and let it set and cut it into cubes and keep it ready.
• Boil milk and mix in the sugar and let it cool and refrigerate it until it is chilled.
• Now take two tall serving glasses and pour 1-1.5 tbsp of Rose syrup in each glass and then add 1 tbsp of swollen basil seeds on it.

• Add some mango cubes and jelly cubes (if using) and then add 3-4 tbsp of cooked falooda sev/vermicelli in both the glasses.

• Now add few more mango cubes and swollen basil seeds and then add 4-5 tbsp of mango puree in both the glasses.
• Now gently pour sweetened milk into the glass until the desired level and then add some more tablespoons of mango puree on top in both the glasses.Keep enough space to add the ice cream, else the drink will over flow once you add ice cream to it.

• Add 1-2 scoops of Mango ice cream(or vanilla ice cream) and garnish it with chopped cashewnuts, tutti frutti, chopped mango pieces and a glazed cherry on top in both the glasses.

Serve immediately with long spoon and straw and enjoy!!

Notes:

1. One can prepare the mango falooda according to their personal choice, there are no hard and fast rules while making it.
2. I sometimes like to add mango milkshake instead of mango puree and milk separately, this actually keeps it thick.
3. The addition of rose syrup is optional, if you do not have it skip it totally or use roohafza instead.
4. You can use ready made/tinned mango puree when mangoes are not in season and skip mango pieces in the recipe and follow the same recipe.
5. I love to add mango ice cream to the mango falooda but one can add simple vanilla ice cream to it and enjoy.
6. Mangoes like alphonsos and kesar are best for this recipe, but one can use their locally grown sweet mango variety to prepare this recipe.You can add sugar while grinding the mango if your mango is not very sweet.

Technorati Tags: how to make mango falooda,mango falooda recipe,mango desserts recipes,ripen mango recipes,bombay street food,falooda recipe,homemade falooda recipe

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Mango Pannacotta Recipe using Agar Agar | Layered Mango Pannacotta

Mango Pannacotta recipe using agar agar with step by step photos. Pannacotta is one of my favorite desserts and it is my go to dessert when I am confused which dessert to prepare for  the guests. I have already posted Vanilla Pannacotta which was always well received by my guests.I always demould the pannacotta and serve it with fresh fruit pieces and fruit reserves or berry coulis and hence it makes the dessert look even more tempting with minimum work.One can set the dessert either in small glass jar with both the layers of mango and vanilla(or coconut) one above the other or can set it in an angle like how I did to make it look more pretty.

I personally do not like hard pannacottas, for me the consistency should neither be runny nor hard.I like it soft, smooth and creamy kind of texture in my pannacotta. I always use China grass strands for pannacotta and always succeeded with the measurements as mentioned in the recipe to get the perfect texture.But I felt when it comes to agar agar powder you need to be bit experimental and decide on the quantity to get the texture you like. I had tried it once with 2 tsp agar agar powder for the mentioned quantity of milk(liquid) and I find the pannacotta bit hard and not for my liking and hence I mentioned 1.5 tsp of agar agar powder in the recipe. If you are sure of the quantity of powder for the amount of liquid, you please proceed with your measurements following the recipe.

I have tried both the versions of Mango Pannacotta - using cream and the Vegan Mango Pannacotta using Coconut milk and I must say that I like the version with the cream more as it was more creamy compared to the vegan version and is my personal preference. However I am posting both the regular version using cream and the vegan version of mango panncaotta using coconut milk so that one can adapt either of the two versions according to their choice.

Check out other mango dessert recipes in my blog here - Aamras, Amrakhand, Mango Fudge, Seekarane, Mango Ice-cream,Mango Kulfi, Layered Mango Phirni

Here is how to prepare  Mango Pannacotta recipe using agar agar with step by step photos:

Mango Pannacotta Recipe using Agar Agar:

Serves 10-12 | Author: Prathibha

Prep time: 15 mins | Cooking time: 15 mins | Total time: 30 mins + standing time

Cuisine: International | Category: Desserts

Ingredients:

for Mango layer:

2 large ripen Alphonsos,peeled and chopped

1/3 cup Water

1/4 cup Sugar

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

juice of 1/2 Lemon

for Cream layer:

1 cup(250 ml) fresh full fat Cream,25%-30%

1 cup(250 ml) full fat Milk

1/2 cup Sugar

1 Vanilla bean or 2 tsp Vanilla extract

1/3 cup Water

5 gms Agar-Agar strands or 1.5 tsp Agar Agar powder or 1 tsp Gelatine

for Coconut cream layer-Vegan version(instead of cream layer):
1 cup Water
1 cup thick Coconut milk
1/2 cup Sugar
1/8 tsp Salt
1.5 tsp Agar Agar powder or 5gms Agar Agar strands

Method:

for Mango layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• Peel and cut the mangoes into cubes and grind it to a smooth puree in the mixie.Measure it to get 2 cups of Puree.

• Remove the extra water from china grass mixture and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Add sugar to the mixture and let it dissolve completely and add the mango puree to the mixture until it becomes hot(not bubbling) and switch off the flame.Add lemon juice to it and mix nicely.

• Pour the mixture into individual small glass jars until they are filled into half. I have kept the jars in a muffin tray at an angle and poured the mixture and let it set until the time you prepare the cream layer.

for Cream layer:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using gelatine or agar agar powder just mix the powder in 2 tbsp HOT water.
• In a thick pot add milk and cream together and bring the mixture to a boil on low flame.
• Add sugar to it and also add scraped Vanilla pod(or vanilla essence) to the mixture and mix well until the sugar dissolves.
• Meanwhile if you are using china grass,remove the extra water and keep enough water(2-3 tbsp) and boil the china grass mixture by mixing it continuously until the china grass melts and blends into the water.
• Remove the vanilla cream mixture off the heat.Add the strained melted china grass(agar-agar or gelatine) mixture and mix well immediately and keep it hot.
• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

for Coconut layer - Vegan version:

• If you are using china grass sheets, cut them into tiny pieces and soak them in 1/3 cup water for half an hour.If you are using agar agar powder just mix the powder in the water and bring it to a boil.

• Add sugar and let it dissolve completely.
• Now add coconut milk and salt and mix nicely and let it come to a boil,you do not need to make it bubbling.
• Add salt and mix it nicely.

• Pour the mixture in the glass jars on the mango layer and let them come to a room temperature.
• Cover it with cling wrap or lids and keep it refrigerated for a minimum of 5-6 hrs or you can even keep it overnight.

Garnish with small mango cubes and mint leaves.Serve it chilled.

Notes:

1. I used small glass jars so I did not grease them but if you want to unmold you can grease the bowls before pouring the mixture.Run the knife around the set pannacotta and gently tap it onto the serving plate.
2. It is a basic thumb rule to use 5gms of China grass for half liter of milk and hence I used the same measurements even for Pannacotta and I got really soft,silky and smooth dessert. 
3. Do not add melted china grass mixture to the cream mixture when it is boiling,this might curdle the mixture.It is always advised to add it only after it is removed from the stove.Always strain the china grass mixture as they contain small particles of undissolved china grass in it.
4. The addition of lemon is optional.But I highly recommend to use it as it lifts the mango flavor in the dessert.
5. You can add 1/3 cup of orange juice while blending mango,it enhances the mango flavor in the dessert.
6. For a VEGAN version avoid Gelatine in the recipe and use the coconut layer method instead of the cream layer method.

Technorati Tags: mango pannacotta recipe,how to make mango pannacotta,mango dessert recipes,mango recipes,dessert recipes,layered mango pannacotta,party recipes

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Orange Jelly Recipe | Fresh Orange Jelly Recipe using Agar Agar

Orange Jelly recipe with step by step photos.Jelly is always a hit with the kids and my LO is no exception.Though I prepare the jelly using the readily available jelly mix occasionally,I do not prefer to give the commercially available ones to my LO on regular basis just because of the synthetic colors and additives in it.Also, there is no additional nutrition in those jellies which are made using the ready mixes.Hence I usually prefer to make the jelly using fresh fruit juices for my LO.The fresh fruit juice not only adds nutrition and fiber to the jelly but also adds wonderful fresh taste to the jelly. If your kids are poor eaters of fruits then these jellies might make them eat fruit in a different form,though nothing can be compared to eating the fresh fruits.

I have used fresh orange juice to make orange jelly but one can use fruit juices like mango, grapes, litchi, pineapple,watermelon, mosambi etc to make the respective flavor jellies.You can even add tiny bits of fresh fruits to the mould while setting the jelly, it adds a nice bite to the jelly.

Coming to today's post - I am posting a fresh Orange jelly recipe using agar agar. I also had set the jelly in the orange cups by scooping out the fibrous portion, this made the jelly look more beautiful and interesting for the kids to eat.This would be definitely a hit in kid's birthday parties and I am sure even the adults would be impressed with this. Try this jelly recipe to impress your kids.

Here is how to make fresh Orange jelly recipe with step by step photos:

Fresh Orange Jelly Recipe:

Yields 6 portions | Author: Prathibha

Prep time: 15 mins | Cooking time: 10 mins | Total time: 25 mins

Cuisine: Indian | Category: Desserts

Ingredients:

3 large juicy sweet Oranges(approx 1 cup juice)

1/2 cup Water

3-4 tbsp Sugar or to taste

1/2 tsp Lemon juice

5 gms(2 tsp) Agar Agar(flakes or powder)

Method:

• Wash and cut the Oranges into halves and using a hand juicer extract the juice by taking care that the orange shells are not broken.I passed it through a sieve to remove the fibers and seeds collected. Measure the juice, it should be approx 1 cup.

• Scrape out the fibers from the oranges ,discard the fibers and arrange the orange cups in a muffin pan.

• Cut the agar agar flakes and soak it in half cup of water for 10-15 mins and boil it until the agar agar melts completely and comes to a rolling boil.

• Add sugar to the agar agar solution and let it melt nicely.

• Now add the extracted orange juice to it and add lemon juice and mix and cook for a minute and remove it form heat.

• Pour it in the prepared orange cups or jelly molds and leave them undisturbed until set or approx 30 mins.
• Refrigerate it for a couple of hours and then cut the orange cups into wedges.

Serve them cold. You can eat them as it is or use in your puddings and custards.

Notes:

1. You can use canned orange juice too, but adjust the sugar quantity accordingly.
2. Instead of Agar agar you can use 1 tsp of Gelatine in the recipe.
3. The addition of lemon juice is optional in the recipe but it elevates the taste of the jelly.
4. This recipe yields a slightly firm jelly.If you want a soft jelly you can increase the water quantity to 1 cup, in total 500 ml of liquid(water and orange juice) for 5 gms of Agar Agar. 
5. You can use fruit juices like mango, grapes, litchi, pineapple,watermelon, mosambi etc to make the respective flavor jellies.
6. You can even add tiny bits of fresh fruits to the mould while setting the jelly, it adds a nice bite to the jelly.

Technorati Tags: fresh orange jelly, orange jelly recipe, jelly recipe using fresh fruit juice, kids recipes, kids corner, kids desserts

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Mango Sago Pudding | Easy Mango Dessert Recipes

I have been planning to post this popular Singapore dessert from ages but coincidentally I am able to post it only after shifting to Singapore. It is a popular dessert in Singapore and is available in most of the food joints and food courts here.Though the mango season is over, we still get mangoes here and whenever I spot them I buy them for little 'V'. I make milkshakes and smoothies for him and keep those mangoes only for him as he is really fond of mangoes. I have made this Mango Sago recently for his evening snack instead of his usual Mango Milkshake ritual and the kiddo had it happily and said- "mamma, it is yummy!! ", what else I can ask for from a two year old kiddo. It is fairly simple to make and also very filling at the same time.

Mango,as the fruit by itself is a great dessert and one can prepare various desserts with it.The flavor of mangoes is great especially in the desserts, sweets, ice creams, kulfis and puddings. I have posted many mango desserts recipes already in my blog in case if you are interested to check them.Sago is also used in sweets preparation like Sago Kheer, Sago Halwa etc.

Coming to the recipe part, it is extremely simple to prepare and is a mix of Sago Kheer and creamy Mango Milkshake. In short,cooked sago pearls are mixed with the thick creamy mango milkshake just that you need to follow few steps to make it fool proof. In the traditional method, evaporated milk is used but I have substituted with full cream milk and condensed milk for my convenience.There are no hard and fast rules with the quantities in the recipe, one can add them as per their taste buds.Now, off to the recipe.

Check out various mango desserts recipes in my blog:

• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 
• Shrikarini/Seekarane..a simple mango delight
• Mango Shrikand | Amrakhand | Aamkhand 
• Mango Ice-cream
• Mango Kulfi
• Mango Pound Cake

Mango Sago Pudding Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 10 mins | Total time: 20 mins

Cuisine: International | Category: Desserts

Ingredients:

1 large ripen Mango

1/4 cup Sago pearls, medium size

1/2 cup Condensed milk or 3/4 cup Evaporated milk

1-2 tbsp Sugar,if needed (more if using evaporated milk)

1 cup full cream Milk

Method:

• Wash and soak sago pearls for an hour and wash it again to remove the extra starch in it.Cook it for 5-7 mins until they turn transparent and gets cooked, if you want you can bite one and test whether it is done or not.Drain the cooked sago pearls and wash again under the running water, this removes additional starch, I skipped this step.

• Wash,peel and chop mango into small pieces.Reserve 1/4 cup pieces for garnish and usage later.
• Meanwhile boil full cream milk until it is reduced to half and cool the milk.

• Grind the cooled milk, mango pieces, condensed milk(or evaporated milk) and sugar as per your requirement to a smooth puree in a blender. The addition of sugar is based on the sweetness of mango and usage of condensed milk or evaporated milk,you can increase or decrease or avoid it completely as per your wish.

• Now mix the pureed mango mixture with the cooked and washed sago pearls to an uniform mixture.The consistency should be slightly thick,not very thin.
• Add reserved mango pieces(reserve 5-6 pieces) and mix nicely and pour into individual bowls and garnish with few mango pieces and chill it for 2-3 hrs.

Serve it cold and Enjoy!!!

Notes:

1. It is ideal to wash the sago pearls, before soaking, after soaking and after cooking, this is to remove the excess starch content in them.You can follow the process you usually use to cook them, it is completely fine.
2. Use nicely ripen mangoes for this dessert for dark yellow color and also for good flavor. If you are in India you can use Alphonsos or Kesar mango varieties for this dessert.
3. The traditional recipe uses evaporated milk and sugar in the recipe but I find it convenient to use condensed milk in the recipe, it gives creamy rich taste to the dessert. If you are calorie conscious you can even avoid it but it will not turn creamy like how it is supposed to be.
4. If you don't have mangoes you can always use canned mango pulp to make this dessert.
5. Pomelo sacs can be also added to this dessert for a variation to make Mango Sago Pomelo Pudding.

Technorati Tags: mango sago pudding, mango sago recipe, easy mango dessert recipes, mango recipes, sago recipes, sago desserts, easy pudding recipes, easy dessert recipes, desserts under 30 mins, international desserts, singapore desserts recipes

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Carrot Halwa | Gajar ka Halwa | Halwa Recipes

'Carrot Halwa' aka 'Gajar ka Halwa' needs no introduction.It is a famous Indian dessert which is so commonly prepared during festivals,occasions and functions.Carrot Halwa can be served hot,warm or at room temperature,it tastes yumm!! Usually it is served with Vanilla Ice cream in functions to make it rich dessert,I just love the combo.

The Preparation process of this halwa is bit time consuming, I find the process of grating the carrots is quite tedious and also one needs to give constant attention while preparing the halwa.I prepare these kind of halwas in two different ways.Sometimes I use a pressure cooker method and use Condensed milk which is bit quick and sometimes I follow the conventional method of preparing the halwa using a thick kadai and also use mawa in it.Both the processes yields good tasty halwa but it all depends on how much time and energy you have to prepare it.I have earlier posted Lauki ka Halwa and Beet-Carrot Halwa which I prepared using the pressure cooker method,you can check out those recipes too if you are interested.

During winters the markets are loaded with those bright red color Delhi carrots, I do not miss to prepare this delicious and yummilicious Gajar ka halwa using those red carrots during the season. But one can prepare this halwa using the regular orange colored ones too.The taste and texture of the carrot halwa slightly differs when using these red and orange carrots,but it tastes delicious neverthless.

Check out few other desserts recipes using fruits and vegetables here:

• Carrot-Beetroot Halwa using Condensed milk
• Carrot Kheer
• Carrot Phirni
• Lauki(Bottlegourd) Halwa
• Mango Fudge | Mango Burfi
• Mango Phirni | Layered Mango Phirni
• Mango Sheera | Mango Sooji Halwa 

Carrot Halwa | Gajar ka Halwa Recipe:

yields 5-6 cups

Prep time: 20 mins | Cooking time: 1 hr | Total time: 1 hr 20 mins

Cuisine: Indian | Category:  Sweets/Desserts

Ingredients:

1/2 kg Red or Orange Carrots, peeled and grated(4 heaped cups roughly)

2 cups Full cream Milk

1 cup Unsweetened khoya(mawa)

1/4 tsp Cardamom Powder
1 3/4 cup Sugar(add it accordingly)
12-15 Saffron strands
2 tbsp chopped Cashew nuts
2 tbsp chopped Almonds
2 tbsp chopped Pistachios
3 tbsp Raisins

1/3 cup Ghee

Method: 

• Soak saffron strands in  2tbsp of warm milk and keep it aside.Slightly press the saffron strands in between your fingers before you add to the milk,this gives good color.

• Peel the carrots and grate them using a grater and keep it aside.

• Heat 1/4 cup ghee in a large thick kadai and add chopped nuts and fry them separately and keep aside.

• Add grated carrots  to the remaining ghee and fry for 3-4 mins and then add the milk.Let it cook for 15-20 mins until all the milk is evaporated and the carrot is cooked.You need to stir it constantly with a steel spatula and always scrape the milk deposits accumulated at the edges in kadai.It may take a couple of minutes more.

• Add khoya and sugar to it and stir it nicely and now the mixture becomes bit thin and hence cook it again for 15-20 mins until the mixture is all dried up.

• Add soaked saffron milk to it and give a nice stir.
• Add the remaining ghee (2-3 tbsp approx) and cook until the ghee separates from the mixture(this takes approx 10 mins),stirring constantly.

• Add all the fried nuts and raisins and cardamom powder and mix everything.

Serve the halwa hot/cold garnished with flaked almonds and pistachios.You can even serve it warm with vanilla ice cream.

Notes:

1. You can even use the pressure cooker for cooking the carrots instead of heavy kadai.In that case,after you fry the carrots in the ghee and add milk bring it to full pressure in the cooker(no need to wait for a whistle) and switch off and wait until the pressure drops and follow the remaining process.This saves some time as to cook the carrots in a kadai takes lot of time.
2. You can even reduce the quantity of sugar to 1 cup and add 1/2 cup of condensed milk which makes the halwa still richer.
3. During winters you can use red carrots to prepare this halwa.The red carrots adds a nice taste to halwa.
4. You can even mix carrots and beetroots to make this halwa.You can find the recipe here for Beets and Carrot Halwa.
5. Replace carrots with beetroot,ash gourd or bottle gourd and follow the same process to make Beetroot halwa,Ash gourd Halwa(Kasi Halwa) and Bottle Gourd Halwa respectively.
6. The amount of khoya can be reduced to 1/2 or 3/4 th cup but the more the khoya,the richer the halwa.

Check out various Diwali Sweets Recipes here.
If you are looking for more Savoury Recipes,Check out Diwali Savoury Recipes here.

Technorati Tags: carrot halwa, gajar ka halwa, how to prepare gajar ka halwa, halwa recipes, carrot halwa recipe using khoya, indian sweet varieties, sweet recipes, easy dessert recipes, indian dessert recipes

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