WebFollow these easy steps to make instant pot carrot halwa: 1. Add 4 to 4.5 cups grated carrots, 1.5 cups whole milk, ½ cup sugar, and 4 tablespoons ghee in the steel insert of a …
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WebCarrot Halwa or Gajar ka Halwa, is a delicious dessert made with grated carrots, milk, sugar, cardamom and almonds. This is a healthy and light dessert from North India, …
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WebAdd 2 tablespoons of ghee to the pan and increase the heat to medium-high. Add grated carrots and stir-fry for about 5 minutes or until the color changes to a vibrant orange. This …
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WebDefrost the halwa first if it was in the freezer and then follow the same instructions. If you wish to reheat the halwa in a large quantity, put it in a serving dish, cover with foil and …
WebCook on medium-low heat until all the milk is absorbed (20-25 minutes), stirring frequently. Once the milk is absorbed and the carrot mixture looks thick, add 60 g of ghee to the …
WebClean, wash, peel and grate the red carrots in a bowl. In a heavy bottom pan, heat ghee. Add grated carrot, increase the heat and sauté well on high for 6-7 minutes stirring well. …
Webcontinue to boil until the carrots are cooked well and milk reduces. once the milk thickens completely, add ¾ cup sugar. mix well and cook until the sugar dissolves and thickens. …
WebCrush and soak the saffron in 2 tablespoons of water for 20 minutes. In a small saucepan, heat the milk and cardamom pods. Once it comes to a boil, turn off the heat, remove the …
WebFry with ghee - Then add ghee and butter over medium heat until carrots start releasing oil and become glossy. Add milk powder - Remove from the heat and add milk powder. …
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WebSet aside. Combine grated carrots, milk, and cardamom pods in pot and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated, …
WebCook over low heat, until all the liquid evaporates, stirring often to prevent the carrots from sticking to the bottom of the saucepan and burning, 1 to 1 ½ hours. At the 45-minute …
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Web3 tablespoons plus 2 teaspoons ghee or clarified butter; 8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or …
WebWarm milk in a Dutch oven over medium heat and bring it to a boil. Add the carrots and continue cooking over medium heat. Stir continuously until the milk completely …
WebReduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour. Bring carrot mixture back to a boil; add sugar, raisins, …
WebHeat the ghee or oil in a heavy, high-sided skillet or large saucepan. Add the crushed cardamom seeds and stir until fragrant, about 30 seconds. Add the grated carrots and fry …