This creamy and crunchy combination featuring the well known and much loved Coconut Burfi in the form of home made creamy no machine ice cream is the best way to beat the heat this summer!
Continue reading No Machine Coconut Burfi Icecream
Gajar Ka Halwa or Carrot Halwa is probably the most famous dessert in India. This is originally a dessert from Punjab, a northern state of India where it is also known as Gajrela. This is the perfect dessert to celebrate the New Year! Made with grated carrots, this dessert is slow cooked and has a nutty taste which seems to be the outcome of carrots mixed with cashew nuts and cardamom!
*This recipe makes whole lot of halwa, you may vary amount according to your requirement.
1.5 kg carrots ( grated )
4 1/2 tablespoons clarified butter/ghee
1 can sweetened condensed milk
1 teaspoon cardamom powder
Sugar according to taste ( I used around 150-200 gms )
150-200 gms khoya/mawa ( crumbled or grated )
Raisins, almonds , cashews , pistachios ( Chopped )
Heat ghee in a nonstick pan/kadhai and add the grated carrots and sugar. Fry the carrots until they are soft and mushy with constant stirring ( For about 20 – 30 minutes ).
Now add in the condensed milk and cook covered for another 5 minutes.
Add in the crumbled khoya and chopped nuts and cook again for about a minute on medium heat. Remove from heat. Garnish with some more chopped dry fruits and serve.
Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is essentially milk cake made with cottage cheese. This recipe uses only 3 ingredients to make delicious, melt in the mouth Kalakand.
Now add the condensed milk and milk powder to it. Mix well until you get something like this.
Now into a nonstick pan, add about 2 teaspoons of ghee/ clarified butter. Add the mixture to the pan and cook on medium heat until the mixture thickens. Keep stirring continously or it will burn. When the mixture thickens, it should look something like this
Take it off the heat. Add the cardamom powder and about 3 teaspoons of rose water. You may take it off a bit early depending on how soft you want your kalakand to be. Pour the mixture onto a greased plate and shape it with the help of a spatula. Into a container, add saffron strands and pour in some hot water. Mix until you get the colour out of the strands. Spread this evenly over the kalakand.
Add some pistachios on top. Let it cool at room temperature for about an hour or until set. Cut into cubes and serve.