Gajar Halwa Indian Carrot Pudding Recipe Dairy Free

Instant Pot Gajar Halwa (Indian Carrot Pudding) My …

WEBFeb 5, 2018 · Add the carrots, milk and water to the pot. Secure the lid, close the pressure valve and cook for 1 minute at high pressure. Open …

Rating: 4.9/5(98)
1. Add the carrots, milk and water to the pot. Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
2. Open the valve to quick release any remaining pressure.
3. Press sauté and add the sugar. Stir for 6-7 minutes, or until most of the liquid has reduced. Then, add the ghee and stir-fry the carrots for another 6-7 minutes, or until the carrots become dry and the ghee separates from the mixture. The carrots should look dark orange/reddish in color.
4. Add the cardamom, mix well, then garnish with chopped nuts.

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low fat carrot halwa recipe healthy gajar ka halwa low fat Indian

WEBApr 1, 2022 · For low fat carrot halwa. To make low-fat carrot halwa, heat the ghee in a pressure cooker, add the carrots and sauté on a medium flame for 5 minutes. Add ¾ …

Rating: 4/5(11)

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Vegan Gajar Halwa (Carrot Pudding) Hooked on Heat

WEBDec 28, 2019 · Instructions. Heat oil in a non-stick pan and fry the grated carrots till it gives out all of its moisture, and starts to turn into a deeper …

1. Heat oil in a non-stick pan and fry the grated carrots till it gives out all of its moisture, and starts to turn into a deeper colour. Be careful to stir often, so as not to let it burn.
2. Add in sugar and powdered cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all moisture dries up.
3. Add in powdered almonds and fry till blended well, stirring often.
4. Toss in sliced almonds, and serve warm with a dollop of Vanilla ice cream.

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Vegan Carrot Halwa Gajar Halwa recipe Holy Cow!

WEBOct 24, 2019 · Instructions. Blend the cashews with 3 cups water into a very smooth milk/cream. If your blender isn't very powerful, soak the …

1. Blend the cashews with 3 cups water into a very smooth milk/cream. If your blender isn't very powerful, soak the cashews in water for at least an hour first.
2. Heat 1 tbsp oil in a large pan, preferably nonstick. A wider pan will allow the liquid to thicken and evaporate more easily. Add the sliced almonds or any other nuts you are using. Saute them for a couple of minutes until they just begin to change color. Add the carrots and cardamom, saute a couple of minutes, then add the cashew milk. * (If using dates to sweeten, see notes below before adding all the milk).
3. Cook, stirring occasionally, over medium-low heat until most of the milk has been absorbed into the cashews. This will take at least 15-20 minutes. If it's going too slow, increase the heat a bit but keep an eye on the carrots and stir them often because you don't want them to stick to the bottom.
4. Add the sugar and the remaining 1 tbsp oil and stir until it's well mixed and the sugar has dissolved.

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