CARROT HALWA | GAJAR HALWA RECIPE
Gajar halwa is a classic sweet dish from Indian cuisine made with carrots, sugar, cardamom powder and milk. This recipe post shares 3 methods of making carrot halwa. Instructions for Instant pot included.
Provided by Swasthi
Categories Dessert
Time 40m
Number Of Ingredients 7
Steps:
- Wash carrots under running water & peel them.
- Grate them in a food processor or with a hand grater.
- Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.
- Next bring milk to a boil in a heavy bottom pot or deep pan.
- Add grated carrots and cook on a medium heat stirring often.
- Do not leave the pot unattended as the milk will get scorched.
- When the milk has completely evaporated add sugar and stir well.
- Sugar will release lot of moisture & will make the entire carrot halwa gooey.
- Cook until half the moisture evaporates, then stir in the ghee.
- Saute the carrot halwa well in ghee until the moisture evaporates completely.
- When it is done gajar halwa turns aromatic & thickens. It will still be moist. Sprinkle cardamom powder.
- Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.
- Press the saute button and add 1 tbsp ghee to the steel insert of the IP.
- When it is hot fry the nuts until light golden.
- Then add in raisins if using. When they plump up remove to a plate.
- Then add in the carrots & saute for 2 to 3 mins stirring well.
- Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.
- Secure the instant pot & position the steam release handle to sealing.
- Press the pressure cook (manual) button & set the timing to 3 mins.
- When the instant pot beeps and finishes, do a manual pressure release carefully.
- Stir in the sugar, ghee & cardamom powder.
- Press the saute button & saute until the milk evaporates completely.
- Garnish gajar halwa with chopped nuts & raisins.
Nutrition Facts : Calories 319 kcal, Carbohydrate 44 g, Protein 5 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 141 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
CARROT HALWA
This is one of my favorite recipes. Easy to cook, tasty to have. Hope you guys enjoy my recipe.
Provided by jinny
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
- Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 32.2 g, Cholesterol 46.2 mg, Fat 17.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 11 g, Sodium 14.6 mg, Sugar 30.5 g
CARROT HALWA
Steps:
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
BALLYMALOE BROWN BREAD (ZWT-8)
A staple of Irish meals, brown bread can be served alongside soups & stews, often w/slices of Cheddar or smeared w/butter or a thick fruit jam. This adapted version comes from Colman Andrews' The Country Cooking of Ireland, an award-winning resource for regional recipes. Colman learned it from Tim Allen (a former instructor at the Ballymaloe Cookery School) & the orig recipe comes from baker Doris Grant. I found it another 1 of my Grandparents.com newsletters & think the baking tips mentioned in the directions are helpful for experienced bread makers, but esp so for bread makers less-experienced like myself. (Rising times were included in the prep time) *Enjoy!*
Provided by twissis
Categories Yeast Breads
Time 1h45m
Yield 1 Large Loaf, 1 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal) Grant calls it "blood heat" & notes the easiest way to obtain this temp (w/o a thermometer) is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth).
- Put the flour into a lrg bowl & mix in the salt.
- Lightly grease a lrg non-stick loaf pan w/oil.
- Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above), then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl). The dough should be soft & too wet to knead (add water as necessary).
- Let the dough rest in bowl in a warm place for about 15 minutes.
- Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. ("The bread should be what we call 'proud,'" says Tim Allen, "just beginning to peer over the top of the pan.")
- Meanwhile, preheat the oven to 450°F.
- Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking).
Nutrition Facts : Calories 2151.5, Fat 17.2, SaturatedFat 2.9, Sodium 2354.4, Carbohydrate 448.5, Fiber 71.8, Sugar 6.2, Protein 90.7
BLACK EYED PEA & CHORIZO HUMMUS (ZWT-8)
On the same dy I signed up for ZWT-8, I stumbled across this recipe by Chef Kenny Gilbert in a random browsing moment. Chef Gilbert competed on Season 7 of Top Chef & is the executive chef of the 50 Eggs Restaurant Group. It was described as a make-ahead appy & Wikipedia surprised me w/the info that black-eyed peas & tahini are both common in Indian cuisine. Hummus is a fave w/us, this is certainly a unique variation of it & the make-ahead aspect always gets my attention. (10 min was allowed for ingredient prep) *Enjoy!*
Provided by twissis
Categories Vegetable
Time 35m
Yield 1/3 Cup Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat med-sized sauce pot on med-high heat. Add chorizo to render fat & brown.
- Reduce heat to med. Add onions + garlic & cook until tender (about 5 min).
- Add cans of black eyed peas w/their liquid & bring mixture to a boil. Cook for 2 min & reduce to a simmer. Reduce liquid by half.
- Add cream cheese, tahini, cumin, lemon juice, parsley & lemon zest. Combine well.
- Transfer mixture to a food processor (or blender) to puree (I will use my hand-held blender for this). Drizzle in olive oil slowly. Puree until smooth (for about 5 min). Remove & refrigerate until ready to serve.
- *To Serve* - Garnish w/a drizzle of extra virgin olive oil, parsley or a sprinkle of paprika. Serve w/grilled bread & raw veggies for dipping.
- *Note* - The recipe said it served 4, but I see it as much closer to serving 6 as an appy.
CARROT HALWA
The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Nutrition Facts : Calories 170.2, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 80.8, Carbohydrate 31.6, Fiber 1.6, Sugar 24.8, Protein 3.4
CARROT HALWA (CARROT DESSERT)
A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).
Provided by nausheen
Categories World Cuisine Recipes Asian
Time 32m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g
MONK FISH ROASTED W/CAPERS, BACON & PARSLEY (ZWT-8)
Found at www.caterersearch.com & entered for ZWT-8 because we were gifted w/some lovely monkfish. It was a "Seasonal Recipe of the Wk" by Mike Robinson & included "A lrg handful of samphire (opt to serve)" as 1 of the ingredients. BUT samphire was not in the ingredient data base, so I did a search. I found myself reading an article & watching a chef-prep video of a dish from the Michelin-starred Danesfield House in the UK that was being prepped for Olympic athletes staying there. 1 of the prep steps was: "In a pan of salted water, blanch the rock samphire (quickly to keep the nutrients)". Wikipedia was more help & said: "Samphire is the name given to a number of distinct edible plants that grow in coastal areas. Rock samphire is a coastal species w/white flowers that grows in the UK." In the pic shown, it resembles asparagus & occ is called sea asparagus, but I left the samphire option out to avoid confusion (Time was estimated). *Enjoy!*
Provided by twissis
Categories European
Time 25m
Yield 4 8 oz Servings, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400F temp - Heat a non-stick, oven-proof pan over med-high heat. For ea portion, add a small pat of butter. When the butter foams, add the monkfish tails & brown on both sides. Season w/salt & pepper as desired (I used lemon pepper).
- Squeeze the juice of half a lemon over the fish & transfer to the oven to bake for 10 minutes. Check that the fish is hot throughout by pushing a skewer or knife into the thick part of the fish. If it comes out hot, the fish will be done (should take no more than 15 minutes). Remove from the oven, take the fish out of the pan & allow to rest.
- While the fish is resting, add a little more butter to the pan w/the shallots, garlic & bacon. Cook over a high-heat for a few min (til the bacon is cooked). Add the capers, a final squeeze of lemon juice, some grated lemon zest & the white wine.
- Add the monkfish back to the pan & baste w/the bacon/caper sauce for 2-3 minutes. Scatter parsley over the monkfish & shake the pan once or twice more. Place the monkfish tails on a bed of rice, cous cous or asparagus. Spoon the bacon/caper sauce over the top of the monkfish & serve immediately.
Nutrition Facts : Calories 325.5, Fat 31.6, SaturatedFat 16.5, Cholesterol 70.4, Sodium 516, Carbohydrate 5.5, Fiber 1, Sugar 0.9, Protein 3.8
CARROT HALWA (GAJAR HALWA)
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Provided by Roopa Gulati
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium
More about "carrot halwa made wease in slow cooker zwt 8 recipes"
GAJAR HALWA RECIPE WITH KHOYA (CARROT HALWA) - SPICE …
From spiceupthecurry.com
GAJAR KA HALWA-EASY CARROT HALWA RECIPE IN PRESSURE …
From padhuskitchen.com
GAJAR KA HALWA | CARROT HALWA (4 WAYS) » DASSANA'S VEG …
From vegrecipesofindia.com
CARROT HALWA RECIPE | STEFFI'S RECIPES
From steffisrecipes.com
CARROT HALWA RECIPE - PADHUSKITCHEN
From padhuskitchen.com
CARROT HALWA RECIPE | CHEFDEHOME.COM
From chefdehome.com
GAJAR KA HALWA IN SLOW COOKER | CARROT PUDDING
From wordsmithkaur.com
Cuisine IndianEstimated Reading Time 6 minsCategory Dessert
CROCKPOT CARROT HALWA AKA GAJAR HALWA : 4 STEPS
From instructables.com
Estimated Reading Time 4 mins
BEST CARROT HALWA RECIPE (GAJAR KA HALWA) STEP BY STEP
From whiskaffair.com
CARROT HALWA RECIPE - HOW TO MAKE HEALTHY GAJAR KA HALWA
From yummytummyaarthi.com
MICROWAVE CARROT HALWA RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
AFGHANI CARROT HALWA RECIPE | USING RICOTTA CHEESE | COOK'S HIDEOUT
From cookshideout.com
CARROT HALWA A QUICK AND EASY DESSERTS - ANTO'S KITCHEN
From antoskitchen.com
CARROT HALWA – SALMA'S RECIPES – STEP BY STEP RECIPES
From salmasrecipes.com
CARROT HALWA RECIPE BY HELLY SHAH - COOKPAD
From cookpad.com
BEST EASY CARROT HALWA - GAJAR KA HALWA | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
BEST CARROT HALWA RECIPE - ROOKIE WITH A COOKIE
From rookiewithacookie.com
GAJAR KA HALWA IN PRESSURE COOKER (CARROT HALWA ... - SPICE UP THE …
From spiceupthecurry.com
HEALTHY CARROT HALWA (NO SUGAR, NO GHEE) - UPGRADE MY FOOD
From upgrademyfood.com
CARROT HALWA ~ A FIRST LOVE | HOW TO MAKE CARROT HALWA IN …
From cooking4allseasons.com
CARROT HALWA RECIPE - LOOKANDCOOK
From lookandcook.com
CARROT HALWA RECIPE - HOW TO MAKE THE BEST GAJAR KA …
From cubesnjuliennes.com
CARROT HALWA CHEESECAKE RECIPE | NO BAKE DESSERT - COOK'S HIDEOUT
From cookshideout.com
CARROT HALWA RECIPE - CHATELAINE.COM
From chatelaine.com
CARROT HALWA RECIPE | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
EASY GAJAR OR CARROT HALWA (INSTANT POT - SIMMER TO SLIMMER
From simmertoslimmer.com
CARROT HALWA RECIPE IN PRESSURE COOKER - EASY RECIPES
From recipegoulash.cc
SLOW COOKER HALWA AND CARROT CAKE - NORTH/SOUTH FOOD
From northsouthfood.com
CARROT HALWA RECIPE | COZYMEAL
From cozymeal.com
CARROT HALWA - DELICIOUS SEASONAL RECIPES - END OF THE FORK
From endofthefork.com
CARROT HALWA RECIPE IN PRESSURE COOKER - CHITRA'S FOOD BOOK
From chitrasfoodbook.com
MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8
From plain.recipes
VEGAN CARROT HALWA (INSTANT POT PRESSURE COOKER RECIPE)
From carveyourcraving.com
WHAT IS CARROT HALWA? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
CARROT HALWA - MORE THAN MEAT AND POTATOES
From morethanmeatandpotatoes.com
EASY CARROT HALWA IN AUTOMATIC RICE COOKER / GAJAR KA HALWA
From nisahomey.com
BLACK CARROT HALWA – TRADITIONAL CARROT PUDDING SLOW COOKED IN MILK
From sinamontales.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love