Gajar Ka Halwa

Ingredients:

1 kilo Carrot

1 litre Milk

200gms Sugar

100gms Ghee

5gms cardamom powder

60gms Khoya/mawa

20gms Almonds

10gms Pista (pistachio)

15gms Raisins

Preparation:

Wash and grate carrot. Remove the skin of almonds and pistachios and cut into longer but finer pieces.

Procedure:

In a deep frying pan, boil milk and to this milk add grated carrot. Stirr it continuously and Sim the flame of the gas. Once the carrot is properly baked and the water is soaked, add sugar and again stirr continuously. Add ghee and then mix it again for about 3-5 minutes. Remove it from the flame and add Cardamom.

Add almonds, pistachio, raisins and mawa. Mix well and serve it when hot. Your Rajasthani "Gajar Ka Halwa" is ready.

Badam ka Halwa

Ingredients:

500gms Almonds(Badam)
200gms Sugar
500gms Mava/ Khoya
20gms Cashew nuts
20gms raisins
5-7 Elaichi/ Cardamon
Silver Foil "wark" to decorate

Preparation:

Soak Almonds in water overnight and then grind it in a grinder till it becomes a thick paste.

Make a sugar syrup by, adding water to sugar.

Procedure:

In a deep frying pan, add 1 tablespoon ghee and then add elaichi and roast it. Then add Khoya/ mawa to this and allow it to roast till it becomes pinkish in its texture. After it is roasted, add almond paste and mix well. To this mixture add sugar syrup and also to this add Cashew nuts and raisins and mix it and then allow it to settle.

After it is set, decorate it with silver "wark" and chopped nuts.

Serve it when hot and enjoy Badam ka Halwa!!!!

Kaju ki Barfi

Ingredients:
250gms of Cashew nuts
250gms of Sugar
2 silver foils "wark"

Preparation:

Before preparing, soak the cashew nuts in water for around 12hrs. After they are soaked,grind them in mixer grinder and make a thick paste.

Procedure:

Put the cashew paste in a heavy base deep frying pan and roast for 10mins. After 10mins, put equal amount i.e. 250gms of sugar and mix it well. Keep on stirring till it becomes similar to a dough paste. Remove it and spoon the mixture intro a greased thali; spread it evenly. When cooled, decorate with silver "wark"and chopped nuts. Cut into pieces of desired shape. Serve it with love and affection.

Your Kaju Katli is ready to eat.