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Easy Recipes: Prepare Gajar ka halwa, lauki tart halwa, beetroot halwa and spread winter cheer – check steps. culture news

Finding a little cheer over the holidays can be harder than ever because of winter’s long, dark nights and chilly temperatures. And this year, if the winter blues are affecting you particularly hard, we recommend grabbing some homemade winter treats.

Gajrela Halwa with nutty chocolate crunch

Ingredients:

  • carrots
  • Sugar
  • Raisins
  • cashew nuts
  • Green cardamom
  • Indian ghee
  • Khoya danedar
  • Sweet tart
  • maida
  • butter
  • milk

Method:

  • Clean and peel carrots, and grate coarsely.
  • In a deep-bottomed pan, add carrots, milk, and green cardamom (crushed)
  • Put it on fire and cook till the carrot is done and the entire milk is consumed
  • In a separate kadhai, add ghee. When warm, add raisins and cashew nuts.
  • Saute for a minute, add 3/4th khoya and saute for another 3-4 minutes.
  • Now add cooked carrots and sugar. Cook for another 3- 4 minutes.
  • Turn off the flame and let it cool.
  • Line individual pie shells with Gajrela, top with crumbled Khoya garnished with dark chocolate crunch
  • To prepare tart: Knead soft dough with all the ingredients. Line tart mold with the dough
  • Bake in the oven at 180-200 degrees Celsius for 20-25 minutes
  • Let it cool and demold.
  • Use as required.

Beetroot Halwa

Ingredients:

  • Beetroot
  • Indian Ghee
  • Sugar
  • Khoyadanedar (reduced milk)
  • Green cardamom (powder)
  • Almond chopped
  • Cashew nuts chopped

Method:

  • First, rinse, peel and grate the beetroot. Heat ghee in a heavy pan on medium flame.
  • Add grated beetroot and mix well with ghee.
  • Cook beetroot on medium flame. Continue to stir until the moisture evaporates.
  • Add sugar and continue to saute till beetroot halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.
  • Add nuts and cardamom powder, mix well and serve it hot or cold.

Lauki Tart Halwa

Ingredients

Lauki (bottle gourd)
Indian Ghee
Sugar
Khoya danedar (Reduced milk)
Green Cardamom (powder)
Almond chopped
Cashew nuts chopped

method

  • Rinse, peel and grate the lauki and remove the center portion. Heat ghee in a heavy pan on medium flame.
  • Add the grated lauki and mix very well with the ghee.
  • Cook the lauki on medium flame.
  • Continue to stir until the moisture evaporates.
  • Add sugar and saute till the lauki halwa turns thick.
  • Add khoya and keep stirring to avoid burning. Switch off the flame.
  • Add nuts and cardamom powder, mix well and serve it hot or cold.
  • To give a twist to this halwa, you can get small readymade tart shells and transfer the lauki halwa in them. It tastes excellent when binged in together.

(Recipes curated by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa)

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