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gajar (carrots) Halwa
Recipe cred: Old Indian Delights recipe book Pic cred: Ruhana Ebrahim Ingredients: 2 cups grated carrots Good pinch saffron threads 1-2 liters milk 1 cup ghee (Clarified butter) 2 tablespoon semolina 155g (small tin) nestle dessert cream ¼ cup ordinary sugar (or more to taste) 1 teaspoon elachie (cardamom) powder 397g tin condensed milk 2 tablespoon badaam powder 1 tablespoon desiccated coconut 3 tablespoon slivered badaam/pistachios1. On a low heat, boil carrots and milk, stirring continuously so milk does not scorch at bottom of pot.
2. When it has thickened and turned mushy, leave aside. 3. In a separate pot, heat ghee (Clarified butter). 4. Add semolina and braise till golden. 5. Add in carrots and mix in well. 6. Add saffron, condensed milk, cream, badaam, coconut, elachie and sugar to taste. 7. Mix in vigorously, becareful halwa does not scorch. 8. When ghee (Clarified butter) rises to surface and halwa fluffs up, remove from heat. 9. Serve hot with slivered badaam/pistas over. 10. May serve with additional dessert cream. Note: You may add less milk (from 1liter) if you prefer. I have used less in the past. This recipe is not mine. It is from The Indian Delights book. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |