Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, gajr ka halwaa. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Carrot halwa or gajar halwa recipe - A slow cooked traditional Indian halwa or pudding made by simmering carrots in milk. Carrot halwa is popularly known as gajar ka halwa, gajrela or gajar halwa. Serve gajar ka halwa hot or warm.
Gajr ka halwaa is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Gajr ka halwaa is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook gajr ka halwaa using 4 ingredients and 1 steps. Here is how you cook it.
Ingredients
Gajar ka Halwa has a traditional charm that continues to please every generation of Indians! Here is a quick and tasty version of Gajar ka Halwa made using the pressure cooker. This is a sweet, colourful and luscious pudding which originated on the subcontinent of India. This dessert has a soft, creamy and custardy texture with a distinct flavour which will certainly make you crave for more.
Instructions
The halwa just melts in our mouth as it is made with milkmaid and is purely rich and a great dessert. The gajar ka halwa with milkmaid is popular across India, North India, South India etcβ¦ Gajar ka Halwa - the famed, rich, indulgent, Indian dessert. I wonder why it took me so long to blog it. π Better late than never. Prepared this classic Indian mithai a couple of days ago for a friend visiting. Gajar Halwa Recipe or Gajar Ka Halwa - Who's in for a treat today?
So that’s going to wrap it up for this special food gajr ka halwaa recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
Print this page