📖 About Makhana Kheer

Makhana Kheer (also known as Phool Makhana Kheer) is a delicious and nutritious Indian dessert made with fox nuts (makhana), milk, ghee, sugar, and dry fruits. Makhana, also called lotus seeds, is rich in calcium, antioxidants, and has a low glycemic index—making it a healthier option among Indian sweets.

Traditionally prepared during Navratri fasting, Maha Shivratri, or Ekadashi, this kheer is also a popular offering during other religious festivals or as a wholesome dessert for kids and elders.

The beauty of this dish lies in its simplicity and nutritional richness. The soft, roasted makhana blends beautifully with creamy milk, sugar, and cardamom, offering a soul-satisfying flavor.

🌸 How to Make Makhana Kheer Recipe – Step-by-Step Guide

Prep Time: 5 minutes
Cook Time: 30–35 minutes
Total Time: 35–40 minutes
Servings: 4
Cuisine: Indian
Course: Dessert
Difficulty: Easy

🧾 Ingredients

Main Ingredients:

• Full-fat milk – 1 litre

• Makhana (fox nuts) – 1 cup

• Sugar – 4–5 tbsp (adjust to taste)

• Ghee – 1½ tbsp

• Cardamom powder – ½ tsp

For Garnish:

• Chopped cashews – 1 tbsp

• Chopped almonds – 1 tbsp

• Raisins – 1 tbsp

• Saffron strands – few (optional)

🥣 Step-by-Step Instructions

🔹 Step 1: Dry Roast the Makhana

1. Heat a non-stick or heavy-bottomed pan and add 1 tbsp ghee.

2. Add 1 cup makhana and roast on low flame for 5–7 minutes until they become crisp and lightly golden.

3. Take one out and crush it between your fingers to check if it’s crunchy.

✅ Tip: Roasting enhances flavor and prevents sogginess in the kheer.

🔹 Step 2: Crush the Roasted Makhana

1. Once cooled slightly, divide the makhana:

   • Crush half coarsely using a rolling pin or food processor.

   • Keep the remaining whole or slightly broken for texture.

🧠 Why crush? Crushed makhana thickens the kheer naturally while giving it a creamy texture.

🔹 Step 3: Boil the Milk

1. In a deep, heavy-bottomed saucepan, pour 1 litre full-fat milk and bring it to a boil.

2. Lower the flame and let it simmer for 8–10 minutes, stirring occasionally.

⚠️ Caution: Stir to prevent milk from sticking at the bottom or burning.

🔹 Step 4: Add Makhana

1. Add both crushed and whole makhana to the simmering milk.

2. Continue cooking for 12–15 minutes on low flame, stirring frequently.

3. As the makhana absorbs milk, the kheer will thicken.

🍽️ Consistency check: You should see the makhana swell and turn soft, blending with the milk.

🔹 Step 5: Add Sugar and Flavors

1. Add 4–5 tbsp sugar (or as per taste).

2. Stir until sugar dissolves completely.

3. Add ½ tsp cardamom powder and a few saffron strands soaked in warm milk for added richness (optional).

🔹 Step 6: Prepare Dry Fruits

1. In a small pan, heat ½ tbsp ghee.

2. Lightly fry chopped cashews, almonds, and raisins until golden.

3. Add this to the kheer and mix well.

🔹 Step 7: Final Simmer

1. Simmer the kheer for another 5 minutes until it reaches your desired consistency.

2. Turn off the heat and let it rest for a few minutes.

🥶 Serve warm or chilled, based on preference.

🍽️ Serving Suggestions

• Serve it warm as a comforting dessert after lunch or dinner.

• Chill it in the fridge and serve as a cold treat during summer.

• Perfect for Navratri fasts, Janmashtami, or any festive occasion.

🧠 Health Benefits of Makhana

• Rich in antioxidants and anti-aging properties

• Excellent source of protein and calcium

• Suitable for weight management and diabetic-friendly (with less sugar or natural sweeteners)

🪔 Final Thoughts

Whether you’re fasting or simply looking for a light, nutritious dessert, this Makhana Kheer Recipe is a wonderful choice. It’s easy to prepare, wholesome, and packed with the goodness of fox nuts and dry fruits. The creamy texture, subtle sweetness, and aroma of cardamom make this a delightful traditional sweet you’ll want to make again and again.

📖 About Moong Dal Halwa

Moong Dal Halwa is a rich, aromatic, and traditional North Indian dessert made using split yellow moong dal, ghee, milk or water, sugar, and flavored with cardamom and nuts.

This indulgent sweet is especially popular during festivals like Diwali, Holi, and weddings, where it’s considered a royal dessert due to its luxurious texture and time-consuming preparation. The hallmark of a good moong dal halwa is its grainy yet soft texture, golden color, and aromatic ghee-soaked richness.

Unlike suji or atta halwa, moong dal halwa requires patience. The dal is soaked, ground, and then sautéed in ghee slowly until it turns golden and aromatic—this roasting step is crucial for the final taste.

✨ How to Make Moong Dal Halwa Recipe – Step-by-Step Guide

Prep Time: 4 hours (including soaking)
Cook Time: 45–60 minutes
Total Time: 5 hours (active + passive)
Servings: 6
Cuisine: Indian (North Indian)
Course: Dessert
Difficulty: Medium

🧾 Ingredients

For the Halwa:

• Yellow moong dal – 1 cup (soaked 4–5 hours)

• Ghee – ½ to ¾ cup (adjust to taste)

• Full-fat milk – 1 cup (optional for richness)

• Water – 1 cup

• Sugar – ¾ to 1 cup (as per preference)

• Cardamom powder – ½ tsp

For Garnish:

• Sliced almonds – 2 tbsp

• Sliced pistachios – 1 tbsp

• Cashews – 1 tbsp (broken)

• Raisins – 1 tbsp (optional)

• Saffron strands – few (optional)

🥣 Preparation Steps

Step 1: Soak and Grind Moong Dal

1. Rinse 1 cup moong dal thoroughly until the water runs clear.

2. Soak in water for at least 4–5 hours or overnight.

3. Drain the water and grind the dal into a coarse paste without adding water. Avoid over-blending into a smooth paste.

🔍 Tip: A slightly coarse texture enhances the halwa’s grainy mouthfeel, which is key to its authentic taste.

Step 2: Prepare Sugar Syrup

1. In a separate saucepan, combine:

   • 1 cup milk

   • 1 cup water

   • ¾–1 cup sugar

   • A few saffron strands

2. Heat the mixture and stir until sugar dissolves. Do not boil; just keep warm.

Step 3: Roast Moong Dal in Ghee

1. Heat ½ to ¾ cup ghee in a heavy-bottomed kadhai or non-stick pan.

2. Add the ground moong dal and begin sautéing on low to medium flame.

3. Stir continuously to avoid sticking and ensure even roasting.

4. After 20–25 minutes, the mixture will change color to golden brown, release aroma, and ghee will begin to separate.

⏱️ Patience is key! This step takes time but is crucial for flavor.

Step 4: Add Sugar-Milk Mixture

1. Slowly add the warm milk-water-sugar syrup into the roasted dal, stirring constantly to prevent lumps.

2. The mixture will bubble, so be cautious during this step.

3. Cook on low flame, stirring often, until all liquid is absorbed and the halwa starts leaving the sides of the pan.

Step 5: Final Touch

1. Add cardamom powder and stir well.

2. Add half the dry fruits, reserving some for garnish.

3. Once ghee starts to ooze out from the sides, turn off the flame.

🍽️ Serving Suggestions

• Serve hot or warm, garnished with sliced nuts and saffron.

• Ideal for festivals, weddings, or any special Indian occasion.

• Can be stored in the fridge for 5–6 days. Reheat with a splash of milk or ghee.

💡 Expert Tips

• Use heavy-bottomed cookware to prevent burning.

• Add khoya for a richer variation.

• For vegan version, replace milk with almond milk and ghee with coconut oil (note: flavor will vary).

• Roast on medium-low flame for best results.

🧠 Nutritional Info (Per Serving)

• Calories: 320–350

• Carbohydrates: 45g

• Protein: 6g

• Fat: 16g

• Fiber: 2g

🪔 Why You’ll Love This Moong Dal Halwa Recipe

• Authentically festive, made the traditional way.

• Deep, nutty, ghee-rich flavor.

• Perfect for celebrating Ganesh Chaturthi, Navratri, Holi, or just to satisfy sweet cravings.

• A dish that celebrates Indian culinary heritage.

Modak Recipe | Traditional Sweet for Ganesh Chaturthi

When it comes to Indian sweets, few desserts are as symbolic and divine as the modak recipe. Believed to be Lord Ganesha’s favorite, modaks are an inseparable part of Ganesh Chaturthi celebrations across India. The traditional modak recipe is prepared with love and devotion, especially in Maharashtra and South India.

From the steamed ukadiche modak recipe to the crispy fried modak recipe, every variety has its own fan following. Whether you are a beginner trying a simple modak recipe step by step or experimenting with flavors like chocolate modak recipe or kesar modak recipe, the joy of making these dumplings at home is unmatched.

The Cultural Significance of Modaks

The authentic modak recipe has deep cultural roots. In Hindu tradition, modak symbolizes prosperity, wisdom, and happiness. During Ganesh Chaturthi, devotees offer 21 modaks to Lord Ganesha as naivedya.

In Maharashtra, the modak recipe Maharashtrian style is steamed with rice flour and stuffed with jaggery and coconut. In contrast, the modak recipe South Indian style may include cardamom, ghee, or even chana dal.

Different Types of Modak Recipe

1. Ukadiche Modak Recipe (Steamed) – Soft dumplings made with rice flour and stuffed with jaggery-coconut filling.

2. Fried Modak Recipe – Crunchy, golden modaks deep-fried for extra richness.

3. Simple Modak Recipe Without Mould – Hand-shaped, perfect for beginners.

4. Modak Recipe With Mould – Ensures uniform, professional-looking modaks.

5. Modak Recipe With Jaggery – Traditional, using melted jaggery and coconut.

6. Modak Recipe Without Jaggery – Uses sugar, dates, or alternatives.

7. Modak Recipe With Rice Flour – The classic steamed version.

8. Modak Recipe With Wheat Flour – A healthy twist for everyday cooking.

9. Chocolate Modak Recipe – A fusion treat loved by kids.

10. Coconut Modak Recipe – Uses desiccated or fresh coconut filling.

11. Dry Fruit Modak Recipe – Rich filling of nuts and khoya.

12. Kesar Modak Recipe – Infused with saffron for a royal touch.

13. Healthy Modak Recipe – Uses jaggery, millet flour, or less ghee for a guilt-free treat.

Ingredients for Modak Recipe

For the Outer Dough (Ukadiche Modak):

• 2 cups rice flour

• 2 ½ cups water

• 1 tsp ghee

• A pinch of salt

For the Filling:

• 1 ½ cups grated coconut (fresh)

• 1 cup jaggery (grated)

• 1 tbsp ghee

• ½ tsp cardamom powder

• 1 tbsp poppy seeds (optional)

• A few saffron strands (optional)

For Variations:

• Wheat flour for fried modaks

• Cocoa powder or melted chocolate for chocolate modaks

• Khoya and nuts for dry fruit modaks

Step-by-Step Instructions – How to Make Modak

Step 1: Prepare the Filling

• Heat ghee in a pan.

• Add grated coconut and jaggery.

• Stir until jaggery melts and blends with coconut.

• Add cardamom powder, poppy seeds, and saffron strands.

• Cook until mixture is slightly sticky.

• Let it cool.

Step 2: Prepare the Dough

• Boil water with a pinch of salt and 1 tsp ghee.

• Add rice flour gradually, stirring to avoid lumps.

• Cover and let it steam for 2 minutes.

• Transfer to a plate, knead into a smooth dough while warm.
  (For modak recipe with wheat flour, knead wheat flour instead.)

Step 3: Shape the Modaks

• Take small dough balls.

• Flatten into small discs with edges thinner than the center.

• Place 1 spoon of filling in the center.

• Pleat the edges and bring together to form a modak shape.
  (For modak recipe with mould, simply press dough and filling inside mould for a perfect shape.)

Step 4: Cook the Modaks

• Place shaped modaks in a greased steamer.

• Steam for 10–12 minutes until glossy.
  (For fried modak recipe, deep fry until golden brown.)

Step 5: Serve

• Garnish with saffron strands or ghee.

• Offer as prasad or enjoy warm.

Tips for Perfect Modak Recipe

1. Use hot water for kneading rice flour – ensures smooth, crack-free dough.

2. Don’t overcook filling – it should remain moist.

3. Grease your palms with ghee before shaping.

4. Steam on medium flame – too high heat may crack modaks.

5. Experiment with fillings – try chocolate, dates, or dry fruits.

Mango Kalakand RecipeRava Kesari Recipe | South Indian Sooji Halwa |Gajar ka Halwa Recipe

Healthy Modak Recipe Ideas

• Replace jaggery with dates for natural sweetness.

• Use wheat flour or millet flour instead of rice flour.

• Reduce ghee for a lighter version.

• Add flaxseeds or chia seeds for extra nutrition.

Nutritional Value (Per Steamed Modak)

• Calories: ~120

• Carbohydrates: High (from rice flour & jaggery)

• Protein: Moderate (from coconut)

• Fats: Low (steamed, minimal ghee)

(For fried modak recipe, calories are higher due to oil.)

Serving Suggestions

• Serve warm with melted ghee.

• Pair with saffron milk during festivals.

• Offer as naivedya to Lord Ganesha.

• Store fried modaks in an airtight jar for 2–3 days.

FAQs on Modak Recipe

Q1. Can I make modaks without a mould?
Yes, the modak recipe without mould involves shaping by hand, just like our ancestors did.

Q2. Which is healthier — steamed or fried modak?
The ukadiche modak recipe (steamed) is healthier, while the fried modak recipe is richer and crispier.

Q3. Can beginners make modaks easily?
Yes, the modak recipe for beginners is simple and guided step by step.

Q4. Can I use sugar instead of jaggery?
Yes, but the modak recipe with jaggery is more authentic and flavorful.

Q5. How can I add modern twists?
Try chocolate modak recipe, kesar modak recipe, or dry fruit modak recipe for exciting variations.

Interesting Facts

The modak recipe is not just a sweet; it’s a spiritual offering and a symbol of devotion. From the soft, melt-in-the-mouth ukadiche modak recipe to the crunchy fried modak recipe, every version brings joy during Ganesh Chaturthi.

Whether you make the modak recipe Maharashtrian style, explore the modak recipe South Indian style, or add creative twists like coconut modak recipe or chocolate modak recipe, the results are always festive and delightful.

For health-conscious food lovers, the healthy modak recipe with wheat flour, jaggery, or millet flour is a guilt-free way to celebrate.

So this year, bring home the taste of tradition and happiness by preparing the best modak recipe — a sweet treat that’s as divine as it is delicious.

Rose Thandai Recipe,Muskmelon Juice Recipe,Chikoo Milkshake Recipe,Pineapple Punch RecipeChocolate Milk Masala Recipe

Paneer Pulao Recipe,Mint Rice Recipe(Pudina Rice),Kashmiri Pulao Recipe,Jeera Rice Recipe

Mango Kalakand RecipeRava Kesari Recipe | South Indian Sooji Halwa |Gajar ka Halwa Recipe

allrecipesss.com

Follow us on :

Facebook

Instagram

Pinterest 

📖 About Gujiya (North & West India)

Gujiya is a deep-fried dumpling dessert with a crisp, golden shell filled with a sweet mixture of khoya (mawa), coconut, dried fruits, and nuts. Traditionally made during Holi, Diwali, and Teej, Gujiya is especially popular in Uttar Pradesh, Rajasthan, Madhya Pradesh, and Bihar.

In North India, the filling is typically made with mawa, sugar, and dry fruits, while the West Indian version, especially in Rajasthan, may include coconut and semolina. It’s similar in form to empanadas or turnovers but distinctly Indian in flavor.

Gujiya is more than a sweet treat—it’s a festive tradition that symbolizes the joy of community and celebration. The preparation is often a family activity, filled with memories, laughter, and festive music.

🥟 Gujiya Recipe (North & West India Style) | Traditional Indian Sweet for Holi & Diwali

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Serving Size: 15–20 Gujiyas
Cuisine: North & West Indian
Difficulty: Moderate
Course: Dessert

🧾 Ingredients

🥟 For the Dough:

• All-purpose flour (maida) – 2 cups

• Ghee (clarified butter) – ¼ cup

• Water – as needed

• A pinch of salt

🥥 For the Filling:

• Khoya (mawa) – 1½ cups (crumbled)

• Powdered sugar – ¾ cup (adjust to taste)

• Grated dry coconut – ½ cup (optional)

• Semolina (sooji) – 2 tbsp (optional for texture)

• Chopped almonds, cashews, pistachios – ½ cup

• Raisins – 2 tbsp

• Cardamom powder – ½ tsp

• Ghee – 1 tbsp (for roasting)

🛢️ For Frying:

• Ghee or refined oil – for deep frying

👨‍🍳 Step-by-Step Instructions

🔹 Step 1: Prepare the Dough

1. In a large mixing bowl, add 2 cups maida and a pinch of salt.

2. Add ¼ cup melted ghee and mix well using fingers to form a crumbly texture.

3. Gradually add water and knead into a firm yet smooth dough.

4. Cover the dough with a damp cloth and let it rest for 30 minutes.

💡 Tip: The dough should be firm so it holds shape while frying.

🔹 Step 2: Make the Filling

1. Heat 1 tbsp ghee in a non-stick pan.

2. Add crumbled khoya and cook on low flame until it turns light golden and releases aroma (about 5–6 minutes).

3. Turn off the heat and let it cool.

4. Add powdered sugar, coconut, dry fruits, raisins, and cardamom powder. Mix well.

🥥 Optional: You can add a spoon of roasted sooji for extra texture.

🔹 Step 3: Shaping the Gujiyas

1. Divide the dough into small lemon-sized balls.

2. Roll out each ball into a small circle (about 4–5 inches).

3. Place 1–1½ tbsp of filling in the center.

4. Fold it into a semi-circle and seal the edges by pressing or twisting them. You can also use a gujiya mould for neat edges.

5. Cover the prepared gujiyas with a cloth to prevent drying.

⚠️ Tip: Ensure edges are sealed tightly to avoid the filling from leaking during frying.

🔹 Step 4: Deep Frying the Gujiyas

1. Heat ghee or oil in a kadhai on medium heat.

2. Once hot, reduce the flame to low and gently slide in 3–4 gujiyas at a time.

3. Fry them on low-medium flame, turning occasionally until golden and crisp.

4. Drain on paper towels.

🔹 Step 5: Optional Sugar Coating (Rajasthani Style)

• Prepare 1-string sugar syrup using 1 cup sugar + ½ cup water.

• Dip each fried gujiya in the syrup for a few seconds, then let them dry on a greased plate.

🧁 Serving Suggestions

• Serve warm or at room temperature.

• Pairs beautifully with thandai or masala chai during Holi.

• Can be stored in an airtight container for up to a week.

🍽️ Storage Tips

• Gujiyas last up to 7–10 days at room temperature.

• Do not refrigerate, as it affects texture.

• Use an airtight steel or glass container to retain crispness.

🧠 Nutritional Information (Per Gujiya – Approx.)

• Calories: 180–200 kcal

• Carbohydrates: 22g

• Protein: 4g

• Fat: 9g

💡 Pro Tips

• Use fine semolina (sooji) if you want a crispy texture.

• For a baked version, brush with ghee and bake at 180°C for 20–25 minutes until golden.

• Add a few drops of rose water or kewra essence for enhanced aroma.

📖 About Rava Kesari

Rava Kesari is a traditional South Indian sweet dish made from rava (semolina/sooji), sugar, ghee, water, and saffron or orange food color. The name “Kesari” comes from the use of kesar (saffron) or the bright orange hue traditionally associated with the dish. It’s also known as Kesari Bath in Karnataka and Sheera in Maharashtra.

Often served during festivals, poojas, temple offerings, and as prasadam, Rava Kesari is a quick-to-make dessert that’s rich in flavor and texture. It’s prepared similarly across Indian states with subtle regional variations—some include pineapple, banana, or milk to make fruit kesari or rich variations.

Its melt-in-the-mouth texture, sweet aroma from ghee and cardamom, and mild saffron tint make it one of the most comforting Indian sweets.

🍊 Rava Kesari Recipe | South Indian Sooji Halwa | Step-by-Step

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serving: 4
Course: Dessert
Cuisine: South Indian
Difficulty: Easy

🧾 Ingredients for Rava Kesari

👨‍🍳 Step-by-Step Instructions

🔸 Step 1: Roast the Rava

• Heat 1 tsp of ghee in a thick-bottomed kadai or pan.

• Add 1 cup of rava (semolina) and roast it on low flame.

• Keep stirring continuously until the rava turns light golden and gives off a nutty aroma.

• This may take about 5–7 minutes. Ensure it doesn’t burn.

• Once done, remove it to a plate and keep it aside.

🔹 Tip: Roasting the rava well is crucial to avoid lumps and to get the right texture.

🔸 Step 2: Fry Cashews and Raisins

• In the same pan, add 1–2 tbsp ghee.

• Add cashews and fry until golden.

• Add raisins, and once they puff up, remove both and set aside.

🔸 Step 3: Boil Water with Color/Saffron

• In a separate saucepan, heat 2.5 to 3 cups of water.

• Add a few saffron strands or a pinch of orange food color.

• Let it come to a rolling boil.

🔸 Step 4: Add Rava to Water

• Slowly add the roasted rava to the boiling water, stirring continuously.

• Keep the flame low and stir vigorously to prevent lump formation.

• The rava will quickly absorb water and thicken.

• Cover and cook for 2–3 minutes until it becomes soft and fluffy.

🔸 Step 5: Add Sugar and Mix Well

• Now add 1 cup sugar.

• The mixture will loosen a bit as sugar melts.

• Stir well and cook until the sugar is completely dissolved.

🔸 Step 6: Add Ghee and Flavor

• Gradually add the remaining ghee (around 2–3 tbsp) in parts.

• Stir after each addition to incorporate it evenly.

• Add cardamom powder and the fried cashews and raisins.

• Mix everything and cook for another 2–3 minutes.

🔸 Step 7: Final Touch

• Once the mixture starts leaving the sides of the pan and gathers like a mass, the Kesari is ready.

• Switch off the heat.

• Let it rest for a few minutes before serving.

🍽️ Serving Suggestions

• Serve warm or at room temperature.

• Rava Kesari can be enjoyed as is, or with a tangy upma as a part of traditional Karnataka-style Chow Chow Bath.

• It can also be set in a tray and cut into squares once cool.

💡 Tips & Variations

• For fruit kesari, add pineapple or banana puree while boiling water.

• Adjust ghee and sugar to suit your taste.

• Avoid skimping on ghee—it’s essential for texture and flavor.

• You can also substitute part of the water with milk for a richer flavor.

✅ Storage Instructions

• Stays fresh for up to 2 days at room temperature.

• Refrigerate for 3–4 days; reheat with a splash of water or ghee before serving.

🧠 Nutritional Information (Approx. per serving)

• Calories: 300–350 kcal

• Carbohydrates: 45–50g

• Fat: 10–15g

• Protein: 4g

📖 About Gajar ka Halwa

Gajar ka Halwa (गाजर का हलवा), also known as Carrot Halwa, is one of the most beloved traditional Indian desserts, especially popular during winters. It is made by slow-cooking grated carrots in full-fat milk, flavored with cardamom, and enriched with ghee, sugar, and dry fruits.

Originating in North India, Gajar ka Halwa is a winter delicacy that makes frequent appearances during festivals like Diwali, Holi, and weddings. It is traditionally made using red Delhi carrots which are naturally sweet and soft when cooked.

Despite its rich taste, Gajar ka Halwa is surprisingly simple to make. The magic lies in slow cooking — allowing the carrots to absorb the milk and release their natural sweetness, creating a melt-in-your-mouth texture.

🥕 Gajar ka Halwa Recipe | Carrot Halwa | Step-by-Step Guide

Prep Time: 15 minutes
Cook Time: 45–60 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Course: Dessert
Cuisine: Indian

🧾 Ingredients

👨‍🍳 Step-by-Step Instructions

🔸 Step 1: Wash and Grate Carrots

• Rinse 1 kg red carrots thoroughly.

• Peel and grate them using a box grater or food processor.

• The finer the grate, the smoother the halwa.

🔸 Step 2: Cook Carrots in Milk

• In a heavy-bottomed kadai or pan, pour 1 liter full-fat milk.

• Add the grated carrots.

• Let the carrots cook in milk on medium flame.

• Stir often to avoid burning or sticking.

✅ Tip: Use a thick pan to prevent scorching at the base.

🔸 Step 3: Reduce the Milk

• Continue simmering until the milk reduces and is absorbed by the carrots.

• This step may take 30–40 minutes.

• The mixture will begin to thicken and change color slightly.

🔸 Step 4: Add Ghee

• Once the milk has mostly evaporated, add 4 tablespoons ghee.

• Mix well and cook for 5–10 minutes, stirring occasionally.

• The ghee will enhance the flavor and give a beautiful glaze.

🔸 Step 5: Add Sugar and Flavor

• Add ½ to ¾ cup sugar based on your preference.

• Stir continuously after adding sugar; it will release moisture again.

• Cook until the moisture evaporates and the halwa thickens.

🔸 Step 6: Add Dry Fruits and Cardamom

• In a separate small pan, heat 1 tsp ghee and lightly fry:

  • Cashews, almonds, raisins (and pistachios, if using).

• Add to the halwa.

• Finally, sprinkle ½ tsp cardamom powder and mix well.

🔸 Step 7: Serve Warm or Cold

• Serve warm during winters or refrigerate for a firmer texture.

• Garnish with more dry fruits before serving.

🍽️ Serving Suggestions

• Best served warm, as a standalone dessert or with a scoop of vanilla ice cream.

• Can be stored in the refrigerator for up to 1 week.

• Reheat before serving for best taste.

💡 Pro Tips

• Always use red carrots in winter for authentic taste.

• Full-fat milk gives a rich and creamy texture.

• Use homemade ghee for extra aroma.

• Avoid pressure cooking — slow cooking is key to flavor.