Gajar Ka Halwa - Carrot Pudding

Ingredients:

2 cup grated carrots
1 cup milk
1/4 cup sugar
3 tsp Ghee
pinch cardamom powder
7-8 cashew nuts spits (for garnishing)

Method:

1. Heat a non-stick pan, add ghee and let it melt.

2. Add grated carrot and stir for 2 min.

3. Now add milk, mix well and cover the lid and let it cook for 10 min on medium flame.

4. Roast cashew in another pan till become light golden brown.

5. After the mixture completely cooked and become thick then add sugar and mix well.

6. Add cardamom powder and keep stirring occasionally till desired consistency.

7. Once it has desired consistency garnish with cashew splits.

8. Serve hot / cold.

Note:

1. Soaked Almonds, peanuts,Cashew or raisin can be used for garnishing.

2. Can use curdled milk / Khava for grand taste, add it after adding sugar.

3. Use big flat non stick pan so it will take time to cook.

Palak Paneer

Ingredients:

2 bunch of Palak (Spinach)

1-2 medium sized Onions (chop in big pieces )

1 small tomato (chop in big pieces )

1 tsp ginger paste

1 tsp garlic paste

1 tsp Garam masala powder

4-5 green chilies

1tsp Coriander powder

1/4 tsp besan diluted with water

1/2 tsp Sugar

2-3 tbsp oil

2-3 tbsp of oil for frying paneer

Small slice of Paneer (Cottage Cheese)

Salt to taste

Method:

1. Clean palak, cook for 5-7minutes in a vessel with water, covering it with a lid.

2. Roast onion and tomato in non stick pan till light golden brown.

3. Grind onions, tomatoes, ginger garlic paste, chilies to form a consistent paste.

4. Strain off water from palak, and grind it to a fine paste.

5. Take oil in a pan with medium flame, add onion, ginger, and garlic paste and fry it till oil seperates.

6. Add garam masala, coriander powder, salt and sugar (according to your taste), Mix well.

7. Then add palak paste, diluted besan to it along with a little water, and stir as it cooks.

8. Slice panner into small cubes, fry it in another pan to light golden brown color in oil.

9. Then add it to palak. Stir for couple of minutes.

10. Serve hot.

Alepak - Ginger Fudge

Health benefits:  There are many health benefits of this recipe. 

• cold
• cough
• sore throat 
• nausia
• vomiting

Ingredients:

150 gm	coconut grated
220 gm	sugar
120 ml	water
80 ml	ginger paste
300 ml	full fat milk
1 tsp	ghee

Method:


1. Grind the coconut to a fine paste in a blender.

2. Mix the sugar and water then cook on a low heat until you can take some of the cooled mixture between your thumb and forefinger and separate them to form a single thread.

3. Add the coconut and ginger pastes.

4. Cook for a minute.Add the milk and cook on a very low heat until the mixture is thick and leaves the sides of the pan easily.

5. Grease a deep dish with the ghee and pour in the mixture.

6. Allow it to set.While slightly warm cut the fudge into squares.

7. You can store this sweet in the refrigerator for a fortnight.



Source  www.yum-recipes.com