Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pumpkin and carrot halwa. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Pumpkin and Carrot Halwa is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pumpkin and Carrot Halwa is something that I have loved my entire life.
Pumpkin & Carrot Halwa This video is owned by Mad Girlsss Free Music From Bensound. This Pumpkin and Carrot Halwa was a part of a dinner party menu for friends this weekend. It's pumpkin season in many parts of the world, and I thought why not share more pumpkin recipe ideas on my blog. While Gajar halwa or carrot halwa is the more popular of the halwas, I like this mix of.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pumpkin and carrot halwa using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Pumpkin and Carrot Halwa:
- Prepare 2 Tbsp ghee
- Get 3 medium carrots
- Make ready 500 g yellow pumpkin
- Make ready 300 ml whole milk
- Prepare 150 g khoya (I use Milky Mist brand khoya. If you have no access to khoya, try preparing with the addition of half a cup of milk powder.)
- Make ready 1/2 cup sugar
- Take few strands saffron
- Make ready 4 green cardamom pods (seeds removed and powdered)
- Take ****
- Make ready For Garnish:
- Prepare 1 Tbsp ghee
- Get 10-12 cashew nuts
- Make ready 12-15 raisins
Kumar loves the caramelized notes that emerge when the pudding is cooked a little longer. This is one of the best methods to make carrot halwa. It needs only few ingredients and gets It turns a bit more dry when it cools down. The consistency should be similar to carrot halwa.
Instructions to make Pumpkin and Carrot Halwa:
- Peel the carrots. Scoop out the seeds and membranes from the pumpkin and peel it. Using a food processor or a manual grater, grate or finely chop the pumpkin and carrot.
- Use a heavy bottomed pressure pan to prepare the halwa. Heat 2 tbsp ghee in pressure pan. Add the grated pumpkin and carrot. Saute on medium flame for 5 minutes. (A pressure pan is nothing but a wider, shorter, pressure cooker, used to cook curries / dals / vegetables very quickly)
- Add the milk, give it a stir. Cover the pressure pan with its lid, along with the whistle. Cook for 3 whistles and on sim for 5 minutes. Switch off the flame and allow the pressure pan to cool.
- Open when cool. Add the grated khoya and sugar, along with saffron strands dissolved in 1 tsp milk. On a low flame, allow to simmer until most of the milk has solidified and halva is dry. At this stage add the powdered green cardamom seeds, stir well to mix. Remove this into a bowl.
- In a small saucepan, heat 1 tbsp ghee. Fry the cashewnuts until golden brown, drain and keep aside. Fry the raisins until puffed up. Transfer both the cashews and raisins over the Halwa.
- Serve chilled or warm with a scoop of vanilla ice cream or as a filling in tartlets.
It needs only few ingredients and gets It turns a bit more dry when it cools down. The consistency should be similar to carrot halwa. Carrot Halwa (Gajar Ka Halwa) - Carrot Halwa is one traditional North Indian dessert that is made during festivals, weddings and every special occasion. It is traditionally made with red carrots that are available during winters but it also tastes great with any variety of carrot. Carrot Halwa is a popular worldwide dessert with many variations, Carrot halwa or Gajar k.
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