Gajar Ka Halwa - Punjabi Sweet Dish | Punjabi Desserts

Gajar Ka Halwa -Punjabi Desserts

Gajar Ka Halwa:
This is a traditional super tasty Punjabi sweet dish. Gajar (Carrot) Halwa also known as gajrala is a traditional Punjabi dessert made with carrots and milk. Gajar Halwa is delicious warm or cold. 

Gajar Ka Halwa Ingredients:

Gajar Ka Halwa - Punjabi Sweet Dish

• 2 cups shredded carrots
• 2 cups milk
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/2 teaspoon cardamom powder
• 6 chopped roasted cashew nuts (To garnish)

Gajar Ka Halwa Making Method:

1. Roast the cashew nuts and set aside for the garnish.
2. Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
3. Melt the butter in a frying pan on medium heat.
4. Add the shredded carrots and stir-fry for about seven to eight minutes.
5. Carrots should be tender and slightly changed in color.
6. Add the milk and cook until the milk dries. This will take about eight to ten minutes.
7. Next add the sugar, and cardamom powder and stir-fry for another three to four minutes until the halwa starts to leave the side of frying pan.
8. Garnish with cashew nuts.

Tips:

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Suggestion:

Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds.

Badam Kheer - Punjabi Desserts

Badam Kheer Ingredients:

Punjabi Desserts

1/2 cup Almond (Badam)
2 cups Milk
3 tblsp Sugar
5 crushed Cardamoms
a pinch of Saffron (Kesar), soaked in lukewarm milk 

How to make Badam Kheer:

• Boil half a litre of water in a sauce pan . add the almonds when the water is boiling and cook for 2 minutes. remove from the flame and drain.
• Remove the skin of the almonds and grind to a fine paste.
• Boil the milk in a thick bottomed pan. when the milk begins to boil add the almond paste and the sugar and cook for 5 minutes over a low flame stirring continuously.
• Remove from the flame.. add the dissolved saffron and the crushed cardamoms.
• Allow to cool and serve chilled.

Kada Prashad (Wheat Pudding)

Kada Prashad is mainly served in all Gurdwaras.
 
Ingredients:
Approx. 4 servings

• Wheat flour (aata) – 1 cup
• Sugar – 1 cup
• Desi ghee (clarified butter) – 1 cup
• Water – 1 cup
• Almonds – 1/4 cup sliced
• Almonds – 1 tbsp sliced for garnish

Method:

1. In a pan, at medium-high heat add ghee. Now add wheat flour to it. Mix well. Keep the heat medium low.
2. Now in another pan, dissolve 1 cup sugar in 1 cup water on low heat. Stir it till all the sugar is dissolved. Turn the heat off.
3. Keep stirring the wheat flour with ghee on medium low heat, till it turns golden brown and produces good aroma. Keep an eye on it otherwise it burns quickly.
4. Now add already made sugar syrup carefully to the pan and keep stirring. It all becomes thick and starts leaving the sides. All happens very quickly.
5. Add sliced almonds to the halwa and kada prashad is ready.

Garnish it with 1 tbsp sliced almonds and serve warm.

Pinni (Traditional Punjabi Food) - Punjabi Sweet

Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.

Pinni Ingredients: Approx. 24 Pinnis

Traditional Punjabi Sweet

• Whole wheat flour – 3 cups
• Powdered Sugar -2 cups
• Khoya (Mawa) – 1 cup grated [optional]
• Almonds – 1/2 cup coarsely chopped
• Cashews – 1/2 cup coarsely chopped
• Clarified butter(Ghee) – 2 cups
• Cardamom powder – 1 tsp
• Milk – 3 tsp

How to Make Pinni:
1. In a heavy bottomed pan, heat ghee.
2. Add wheat flour and cook it on low flame.
3. Keep stirring continuously, till it becomes light brown.
4. Now add grated mawa or khoya to it. Mix well.
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.
6. Remove the pan from the heat.
7. Add the almonds, cashews and cardamom powder.
8. Transfer it to a large plate and allow cooling a bit.
9. Mix the contents well. Drizzle the milk and mix well.
10. With the above mixture, start making ping pong size balls.
11. Decorate with chopped nuts.
12. Let the pinnis cool completely, before storing them in the airtight containers.

Enjoy pinnis all winter long after your meal or as an afternoon snack.