Carrot Beetroot Halwa

I have tried beetroot halwa separately last year, this time thought how about mixing both carrot and beetroot and make halwa the same way we prepare gajar or beetroot halwa! And trust me, it was amazingly delicious. A perfect treat for all the dessert lover. 

Ingredients:  

1. Beetroot - grated one cup
2. Carrot - grated one cup
3. Milk (Full cream) - 1 cup
4. Cardamom - 2-3 
5. Bay leaf - 1
6. Cardamom powder - 1/2 tsp

7. Sugar - 1 cup

8. Pistachios - 1/2 tsp
9. Ghee - for cooking 

10. Khoya / Mawa - 1/2 cup

Process:     

1. Wash the carrots and beetroots thoroughly under running water, peel and grate them. 

2. In a frying pan / kadhai, add ghee and add cardamom pods and bay leaf. Add grated carrot and beetroots. Let it cook for 4-5 minutes.

3. Once the carrot beetroot mixture starts spreading a nice aroma, add milk and let it boil, by covering with a lid, on low flame. Cook until the milk completely evaporates. Add sugar at this stage and mix well. 

4. When the moisture is half evaporated, add khoya and stir well until halwa thickens. Just before you finish off, add cardamom powder and garnish with chopped pistachios.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

Carrot Barfi with Jaggery

The recipe of carrot barfi is similar to the way we cook carrot halwa. Here I have used milk powder instead of condensed milk or khoya. You can use your own gajar ka halwa recipe to make this gajar barfi. Also, I have used jaggery instead of sugar to get a more dark color in the barfi. This is a quick recipe and does not take much time apart from grating carrots. Nowadays, we get grated carrots also in the department stores like big basket. 

Ingredients:  

1. Gajar / Carrot - grated two cup

2. Milk Powder - 1 cup (100 gram)

3. Cardamom powder - 1/2 tsp

4. Nuts - 1 tsp (chopped)

5. Kaju / Cashew nut - 1 tsp (finely chopped)

6. Pistachios - 1/2 tsp (10-12 - chopped)

7. Ghee - for cooking 

8. Jaggery powder - 1/2 cup

Process:   

  

1. Rinse, peel and then grate 300 grams carrots. In cup measurement, you will need 2 cups grated carrots.

2. Grease a pan or tray with ½ tsp ghee and keep aside to use later.

3. Now,  in a kadai or thick bottomed pan, melt 2 tsp ghee and add grated carrot and mix well on low to medium flame, with frequent stirring sauté the carrots till they are almost cooked. It would take about 10 to 12 minutes.

4. Add 1 cup milk powder (100 to 105 grams). Mix the milk powder with the carrots very well. Sauté for a minute and add ⅓ cup jaggery powder and ½ tsp cardamom powder. Also add nuts and chopped cashew into this mixture and mix all the ingredients very well.

5.The mixture will loosen up as the jaggery melts. Continue to sauté with frequent stirrings for about 7 to 9 minutes on a low to medium flame. For more firm and dense consistency in the barfi, you can cook for more 10 to 12 minutes.

6. When the mixture thickens and reduces, its time to switch off the flame. a test is to take a small mixture and cool it. Then roll into a small ball. It should easily form a ball. Immediately, pour the barfi mixture in the greased pan and with a spatula or spoon smoothen the top part. 

7.Sprinkle chopped pistachios (10 to 12 pistachios) on top and gently press them with a spoon or spatula on the halwa. You can also use any other dry fruits instead of pistachios.

Cover and allow the barfi to cool and set at room temperature. You can also keep in the fridge after the barfi cools down at room temperature. 

Slice and Serve carrot barfi.