<p>Carrot Halwa<br /><br /></p>.<p>Ingredients: 4 cups carrot gratings, 1 cup milk, ½ cup sugar, 4 crushed peda, a handful of cashew bits/raisins, 1/8 tsp cardamom powder, 2 tbsp ghee <br /><br />Method: Cook the gratings in milk till soft and dry. Add sugar and crushed peda and raisins, and cook till well-blended. Add 1 tbsp of ghee and mix well, and remove.<br />Heat the remaining 1 tbsp of ghee. Fry the cashew bits till light brown and pour over the mix. Add cardamom powder. Mix well. It is ready to serve. <br /><br />Carrot Samosa<br /><br />Ingredients: For the casing: 2 cups fine sooji/rava, 2 tbsp maida, a pinch of salt, 2 tbsp fat <br /><br />For the filling: (Carrot halwa): 2 cups Oil for deep frying<br /><br />Method: Mix sooji, maida, and salt. Heat oil and pour over the mix. Mix well, add sufficient water to make a stiff dough, and leave for 2/3 hours. To make samosas, roll out 1/8 inch thick and 5-inch diameter puris. Cut into 2, and smear a little oil around the edges. Keep 2 tbsp of filling in center, and overlap the 2 sides, so as to get a triangle. Press the edges gently, but firmly. Deep fry in hot oil till light brown and drain on a paper, and serve. <br /><br />Carrot Discs/Obbatt<br /><br />Ingredients: For the casing and filling: Same as for carrot samosas<br />Method: Roll out 1/8-inch thick and 5-inch diameter roundels. Keep 2 tbsp of filling in center and fold all around to encase the filling. Roll out into ¼-inch thick roundels. Heat a tawa/griddle. Cook on both sides till brown and crisp. Remove and then cool it. You may serve immediately or even store it.<br /><br />Note: For a variation, this filling can be used to make holiges too. Powder cashews and chop the raisins and use as filling.<br /><br />Carrot Sandwich<br /><br />Ingredients: 8 bread slices, 4 tbsp carrot halwa, 4 tsp butter (optional)<br />Method: Place 1 tbsp of halwa in between 2 slices. Apply butter on both sides of the 2 slices, and prepare sandwiches as usual or use as a simple filler.<br /><br />Carrot Icecream<br /><br />Ingredients: 2 cups carrot halwa, 4 scoops vanilla or kesar-badam ice-cream, 4 icecream cones (optional)<br /><br />Method: Place half cup of halwa in a serving bowl. Top it with a scoop of ice cream and serve at once. It can also be served in icecream cones, at kids’ parties.<br /><br />Tips:<br /><br />* Always select bright orange coloured carrots as they are rich in carotene.<br /><br />* This halwa can be made as a preserve and stored without adding peda and ghee.<br /><br />* 1 tbsp of halwa with a glass of milk, can be blended to make carrot milk shake.<br /><br />* Half a cup of this preserve can be blended with 2 glasses of milk, and boiled to make instant carrot kheer.</p>
<p>Carrot Halwa<br /><br /></p>.<p>Ingredients: 4 cups carrot gratings, 1 cup milk, ½ cup sugar, 4 crushed peda, a handful of cashew bits/raisins, 1/8 tsp cardamom powder, 2 tbsp ghee <br /><br />Method: Cook the gratings in milk till soft and dry. Add sugar and crushed peda and raisins, and cook till well-blended. Add 1 tbsp of ghee and mix well, and remove.<br />Heat the remaining 1 tbsp of ghee. Fry the cashew bits till light brown and pour over the mix. Add cardamom powder. Mix well. It is ready to serve. <br /><br />Carrot Samosa<br /><br />Ingredients: For the casing: 2 cups fine sooji/rava, 2 tbsp maida, a pinch of salt, 2 tbsp fat <br /><br />For the filling: (Carrot halwa): 2 cups Oil for deep frying<br /><br />Method: Mix sooji, maida, and salt. Heat oil and pour over the mix. Mix well, add sufficient water to make a stiff dough, and leave for 2/3 hours. To make samosas, roll out 1/8 inch thick and 5-inch diameter puris. Cut into 2, and smear a little oil around the edges. Keep 2 tbsp of filling in center, and overlap the 2 sides, so as to get a triangle. Press the edges gently, but firmly. Deep fry in hot oil till light brown and drain on a paper, and serve. <br /><br />Carrot Discs/Obbatt<br /><br />Ingredients: For the casing and filling: Same as for carrot samosas<br />Method: Roll out 1/8-inch thick and 5-inch diameter roundels. Keep 2 tbsp of filling in center and fold all around to encase the filling. Roll out into ¼-inch thick roundels. Heat a tawa/griddle. Cook on both sides till brown and crisp. Remove and then cool it. You may serve immediately or even store it.<br /><br />Note: For a variation, this filling can be used to make holiges too. Powder cashews and chop the raisins and use as filling.<br /><br />Carrot Sandwich<br /><br />Ingredients: 8 bread slices, 4 tbsp carrot halwa, 4 tsp butter (optional)<br />Method: Place 1 tbsp of halwa in between 2 slices. Apply butter on both sides of the 2 slices, and prepare sandwiches as usual or use as a simple filler.<br /><br />Carrot Icecream<br /><br />Ingredients: 2 cups carrot halwa, 4 scoops vanilla or kesar-badam ice-cream, 4 icecream cones (optional)<br /><br />Method: Place half cup of halwa in a serving bowl. Top it with a scoop of ice cream and serve at once. It can also be served in icecream cones, at kids’ parties.<br /><br />Tips:<br /><br />* Always select bright orange coloured carrots as they are rich in carotene.<br /><br />* This halwa can be made as a preserve and stored without adding peda and ghee.<br /><br />* 1 tbsp of halwa with a glass of milk, can be blended to make carrot milk shake.<br /><br />* Half a cup of this preserve can be blended with 2 glasses of milk, and boiled to make instant carrot kheer.</p>
