quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with 20 amazing images. gajar ka halwa recipe has a traditional charm that continues to please every generation of Indians! Here is a quick gajar ka halwa recipe made using the pressure cooker. Cooked in milk, the carrots acquire a rich taste and melt-in-the-mouth texture, which are intensified by the addition of mava. Because milk and mawa are used, the quick gajar ka halwa recipe does not require much ghee, yet it has the same old rich taste and luxuriant mouth-feel. To make quick gajar ka halwa recipe, we have cooked grated carrot in ghee and milk in the pressure cooker until one whistle. Pressure cooking cuts the time into half and making carrots cook quicker. Further, we have transferred the cooked gajar to a non-stick pan, we have added sugar. Sometimes condensed milk is also added for a rich, creamy texture. If using that, skip adding sugar or add part sugar, part condensed milk to carrot halwa. Mix well and cook till gets to the halwa consistency. Add mawa to make instant gajar ka halwa rich. Do not add more khoya than the mentioned quantity. It makes the halwa sticky. Instead of khoya, you can add milk powder or almond meal for that extra richness. Mix well and add raisins and almond. Add cardamom. Cook and our gajar ka halwa is ready to be relished!! Enjoy the Gajar ka Halwa warm. If you want to try this recipe without using a pressure cooker, try this version Microwave Gajar ka Halwa and if you don't want to make it in the microwave oven, go for this recipe Gajar ka Halwa. Indian sweets can be enjoyed anytime of the year, but there are a few age-old recipes that comes to life every year during festival times, like Til Laddu is a popular sweet during Makar Sankranti, lord Ganesha is worshipped during Ganesh Chaturthi lovingly with his favourite delicacies like Modak and Churma Ladoo and then there is Jalebi that is enjoyed along with fafda on Dassera day, Maharashtrians make Puran Poli for Gudi Padwa and Kaju Katli and Mawa Karanji are much sought after during Diwali. Do check out our entire recipe collection of Traditional Indian Sweets. Enjoy how to make quick gajar ka halwa recipe | gajar ka halwa recipe | gajar ka halwa in pressure cooker | carrot halwa | with detailed step by step photos and video.

jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with 35 amazing images. jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda is a delicious Indian jar snack. Learn how to make fried poha chivda. To make jada poha chivda, heat the oil for deep-frying in a deep non-stick pan, dip the strainer in it and put half of the poha in it and deep-fry on a medium flame till it turns crisp but not brown. Drain on an absorbent paper. Repeats step 1 to deep-fry the remaining half of the poha. Keep aside. In the same strainer, place the coconut slices and deep-fry them in the same oil till they turn light brown in colour from both the sides. Drain on an absorbent paper and keep aside. Repeat step 3 to deep-fry the roasted chana dal, cashewnuts, curry leaves, peanuts and raisins individually one by one. Keep aside. Heat the oil in another deep non-stick pan and add the mustard seeds and asafoetida. When the seeds crackle, add the turmeric powder, chilli powder and salt and mix well. Add all the deep-fried ingredients, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Transfer the mixture into a deep bowl and cool slightly. Once slightly cooled, add the sugar and toss well. Cool completely and serve or store in an air-tight container and use as required. Fried poha chivda is the homemade version of an all-time favourite Maharashtrian jar snack – poha chivda. With a mix of sweet, salty and nutty flavours, and a wondrous blend of textures, this chivda is sure to appeal to young and old alike. It is important to deep-fry each of the ingredients separately and drain them before mixing together. This is because each ingredient is unique in its own texture and thus has to be fried for a particular time. And don’t forget the small quantity of sugar because it is responsible for the unique flavour of the chivda namkeen snack. This Indian thick poha chivda tastes quite similar to the store-bought one, but has a fresher taste and crispier mouth-feel. Try other jar snack recipes like mini bhakarwadi or whole wheat flour chakli. Tips for jada poha chivda. 1. Prefer to use a strainer with thin holes. 2. Deep fry the jada poha till they puff up. We do not need to brown them. 3. The raisins and roasted chana dal get fried immediately. So keep a close watch while frying them. 4. If you don’t have powdered sugar, grind the table sugar in a mixer and sieve it before use. Enjoy jada poha chivda recipe | fried poha chivda | chivda namkeen snack | Indian thick poha chivda | with step by step photos.

The name says it all – this is indeed the Queen of Puddings. A luscious pudding of milk, eggs and bread is perked up with a peppy layer of citrusy ingredients like orange marmalade and lemon zest. A layer of meringue goes atop this before baking, to make a totally irresistible dessert that is to be served warm and fresh.

You will love the rustic flavour of this honey flavoured chocolate cake, reinforced with grated carrot, nuts and raisins. The carrot helps to keep the cake moist, while chocolate makes it appeal to all! Condensed milk gives the Chocolate Carrot Loaf a very rich and intense flavour, which makes you want to reach out for another slice.

sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with 24 amazing images. sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan is an aptly flavoured and sweetened dessert for any occasion. Learn how to make Hyderabadi sheer khurma. To make sheer kurma, heat the ghee in a broad non-stick pan, add the almond slivers, cashew slivers and pistachio slivers and sauté on a medium flame for 1 minute. Add chirongi seeds and dates and sauté on a medium flame for 1 minute. Add the vermicelli and sauté on a medium flame for 3 minutes. Keep aside to cool completely. Boil milk in a deep non-stick pan, add the sugar, condensed milk and saffron, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally. Add the prepared sevaiyan mixture, cardamom powder, raisins and rose water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Remove from the flame and serve hot or warm. Hyderabadi sheer khurma is a traditional preparation made on the festival of Eid. Every household has its own recipe of this rich preparation. Here is an authentic version of this delicacy that is loaded with dry fruits like almond, cashewnuts, pistachios, raisins and dates. Though cutting the dry fruits may seem a little time consuming it is worth all the effort! The full fat milk and condensed milk bags the credit for the luscious texture of Eid special sheer khurma, while saffron adds a shahi touch to this flavourful dessert. The richness that oozes out of every spoonful of this Indian mithai is truly divine. When Indian sheer khurma for Ramadan is served along with Shahi Pulao with Nawabi Curry, Paneer Korma and Makai Galouti Kebab and Tandoori Roti it is a festive meal to be devoured with family and friends. Tips for sheer khurma. 1. Always use full fat milk to make sheer khurma. 2. Do not use seviyan in excess, otherwise it will absorb milk and make your sheer khurma thick. 3. Never add raisins in the beginning or they might curdle the milk, always add them in the end. Enjoy sheer khurma recipe | Hyderabadi sheer khurma | Eid special sheer khurma | Indian sheer khurma for Ramadan | with step by step photos.

Kesari Bhaat, the South Indian counter-part of the sheera, is an ever-popular sweet treat for young and old alike! Perhaps due to this reason, you will find the Kesari Bhaat is a part of most breakfast or lunch combos at South Indian restaurants. It is a quick and easy sweet dish made of rava, sweetened with sugar, and flavoured with cardamom and kesar. Often fruits like pineapple, chickoo or apple may also be added to the Kesari Bhaat. Kesari Bhaat is very popular in South India, especially Karnataka. You can also try sheera recipes like Moong Dal Sheera or Walnut Sheera

Chow Chow Bhaat is one of the most unique dishes of Karnataka. This timeless treasure can be enjoyed for breakfast, evening snack or dinner, but is mostly had for breakfast. It is basically a combination of two dishes – a savoury rava bhaat and a sweet kesari bhaat, both made with semolina. The savoury rava bhaat, is somewhat like upma but more spicy as it is flavoured with a spice mix like khara bhaat powder, malvani masala or rasam powder. The sweet part is sweetened with sugar and flavoured with spices or fruits like pineapple or chickoo. This sweet and savoury combo is just perfect to start your day on a happy note. You can also try other authentic Karnataka dishes like Bisi Bele Bhaat or Akki Roti.

God’s favourite offering, and man’s favourite prasad! Yes, the Sweet Pongal has won this contest hands-down. For generations, South Indians have believed the Sweet Pongal or Sakkarai Pongal to be one of the best offerings to God, as it combines rice and dal with jaggery and spices, all being auspicious ingredients with a positive connotation. The taste, understandably, is divine! The rich flavour and aroma of jaggery, together with the magical tinge of spices makes this a droolworthy delicacy. Dry roasting the dal before cooking also boosts its aroma, making the flavour of the dish richer too. As a variant of this Sweet Pongal, sometimes the rice and dal are cooked in a mixture of milk and water. This gives the sweet dish a milky taste and luscious mouth-feel. Sweet Pongal is compulsorily made for the Pongal festival. Freshly-harvested rice, if available, is used to make the Sweet Pongal, in new earthen pots! Imagine the heady aroma that emanates from the streets of South Indian villages as every household makes this heavenly dish in their courtyard on Pongal day! Also do try other South Indian sweets like Imarti , Churna and Mysore Pak .

Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .

The grandeur of this recipe is evident from the ingredients that go into the kofta. A range of dairy products, saffron and dry fruits give these Nawabi Kesar Koftas a melt-in-the-mouth texture and magnificent flavour. The tangy gravy, flavoured with a rich paste of spices and nuts, adds to the luxurious feel of the koftas with its tongue-tickling flavour and luscious consistency. It is worth indulging in ingredients like mava, raisins, cream and paneer that are used in this recipe, to relive the lives of the Nawabi kings! Try other Nawabi recipes like Nawabi Curry and Nawabi Naan

The very mention of saffron brings to mind a royal experience, and indeed, this recipe maintains that reputation! Rice is flavoured aesthetically with saffron and rose water, and perked up with an assortment of dried fruits and nuts. Served with Mixed Vegetable Curry, the Saffron Rice offers an exquisite experience, which you will relish and remember forever. To create a meal combo also serve along Paneer and Broken Wheat Patties in Whole Wheat Pita Pocket .

If you have never tried pickling raisins before, you have missed something all along! It is time to try it out, right away. Very different and addictively tasty, this Kishmish ka Murabba is a unique sweet pickle made of raisins, sweetened with brown sugar and honey. The brown sugar gives the murabba an exquisite taste, which must be tried to be understood. If you are fond of sweet accompaniments, you can also try the Pineapple and Raisin Chutney , and the Grated Amla Murabba .

The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel. The spicy aroma of this dish is intoxicating, while the grand appearance dotted with cashews and raisins is absolutely inviting! The Kashmiri Pulao is worth including in a party or festival menu. You can also try other pulao recipes like the Shahi Pulao or Pearl Pulao, Rice with Baby Onions .

This gooey chocolaty cake dotted with nuts is ambrosia for every chocolate lover. The intense flavour of chocolate is smartly teamed up with the rich tanginess of orange marmalade in this easy to make delicacy. To this, we add more delectable stuff like nuts, dry fruits and grated coconut with a dash of honey to intensify the flavour further. This cake is relatively easier than other cakes because you just need to mix everything together, cook for a few minutes and bake. You just need to be careful about one thing. Since the Chocolate Nut Delight is a gooey treat, you need to let the cake cool completely before demoulding. Otherwise, it will stick to the cake tin. You can also try other chocolate recipes like the Chocolate Pizza or Chocolate Popcorn Marshmallow Bars .