Gajar Ka Halwa

I didn’t have anything to do on the last Saturday afternoon (a Sunday afternoon equivalent in the Middle East) and decided to make something sweet. This dish is so easy to make, plus I had some Khoya left over from making Phirni and wanted to finish it. I still have some more left over and will have to hunt down recipes to use them. If you have some recipes using khoya, please do let me know, i would love to try them. :)

I came across the recipe to make Loki (Gourd) halwa as part of a shahi cooking show. Forget making RJ eat it even I don’t like Loki, so I decided I’ll just be a plain jane n’ try Gajar Ka Halwa. I used the recipe from my Nita Mehta's cookbook. Honestly, this one caught me by surprise. I didn’t think it would taste this nice, maybe it was coz of how fresh the carrots were. Anyways, do try it…

Ingredients:

1. Carrot: ½ kg (shredded)
2. Milk: 1 cup
3. Sugar: ¼ cup (I used brown sugar instead n’ hence had used ½ cup)
4. Ghee: 2tbsp
5. Almonds: 5-6 (shredded)
6. Raisins: 10 (I didn’t add them)
7. Cardamom: 3-4 (powdered)
8. Khoya: 100gms (grated)

Method:

Step 1: Boil one cup milk in a clean kadai/wok.

Step 2: Add grated carrots and cook uncovered, stirring occasionally, till milk dries.

Step 3: Add the almonds and raisins. Stir for a minute or so.

Step 4: Add sugar. Cook till the mixture turns dry again. (I didn’t dry it completely as I thought it might be nice to leave it a little wet n’ gooey)

Step 5: Add ghee and stir it for another 10minutes on low flame.

Step 6: Add the grated khoya and mix well.

This can be served hot or cold.

I'm sending this for the event Left Over Delicacies hosted by Daisy Blue of Spicy Lounge as i have used the left over khoya from making Phirni...:)

Phirni

I have never been a big fan of Phirni...but RJ just loves it. On the first night in Bhopal during this vacation, we had gone to Jahan Numa Palace in the night to have some treats from their cafe....this is one place i have to go every time we go to Bhopal. We ordered for Phirni as our dessert n' it was the best i have ever had. You know how it is served in matkas (earthen jugs/pots), it's just so Indian...n' when i came across this recipe last week i just had to give it a try. But i didn't have any matkas with me n' had to use my ramekins instead. The ingredients are a little more complex than i normally use, but i preferred this recipe to the condensed milk recipes available online.

Ingredients

1. Milk: 500ml
2. Rice: 1/2 cup
3. Khoya: 1/2cup
4. Sugar: 1 1/2cup
5. Milk: 1 ltr
6. Almond: 1/2cup (crushed)
7. Cardamom Powder: 1/2tsp
8. Kewra: few drops

Method

Step 1: Soak rice in 500ml milk

Step 2: Boil milk adding sugar.

Step 3: Grind the soaked rice and milk (rough grind not in a paste form)

Step 4: Once the milk is boiled, ground rice n' milk mixture to this n' let it cook for a while.

Step 5: Before it thickens too much, add khoya and cardamom powder into this and let it cook for a while. (thicken it)

Step 6: Add chopped almonds and kewra essence.

Step 7: Serve it directly into matkas or into individual serving bowls & refrigerate before serving.

Getting the correct consistency is important. I think i should have thickened it a little more than what you can see here. But the taste was rewarding, so i was happy.

This is my first photo that has gotten accepted on a food porn website..FoodGawker, look here . I'm thrilled to say the least. Thank you FG...;D

Finally...this image is accepted at TasteSpotting too....Oh Bliss!!!

Semiya Payasam/ Vermicelli Kheer

I have always favoured this payasam over the others. My husband who was dead set against it until i started making them at home now literally licks his bowl clean. ;)

SEMIYA PAYASAM

Ingredients
Vermicelli- 1 Cup
Milk- 2 cups (first portion)
Water- 1 cup
Sugar- 1/2 a cup
Milk- 1 cup (warm- 2nd portion)
Cardamom- 4-5nos (crushed)
Ghee- 2 tsp
Cashew Nuts- 10-15nos (cut into small pieces)
Raisins- 10nos

Method
Step 1: Add ghee into a hot pan. Lightly fry the cashew nuts and the raisins. Set them aside.

Step 2: Fry the vermicelli until light golden brown in the ghee left.

Step 3: Add the 1st portion of milk and water to this and stir occasionally and let it boil for 10-15 mins until it thickens well. (the vermicelli needs to be cooked just right for the dish to turn out right). In the mean time add the sugar.

Step 4: Add the warm milk (2nd portion) and the powdered cardamom. Leave it to boil a while. Thicken it to the desired consistency. Keeping in mind that this will thicken further once it cools down. Keep it aside to cool.

Step 5: Add cashew and raisins just before serving instead of adding them during or immediately after step 4. This will retain their crispness. (my husband doesn’t like cashews or raisins in his so this step helps me get some in mine and none in his.) Best when served cold.