Recipe: Appetizing Dry fruit gajar ka halwa

Dry fruit gajar ka halwa. Home made gajar ka halwa. #gajar #halwa #khoya #khava #dry fruit. Gajar ka Halwa is a perfect dessert for any celebration. Gajar Halwa is delicious warm or cold.

Gajar ka Halwa – the mere name invokes a gamut of memories. Every Diwali, family get-togethers, or The warm, hearty Gajar ka Halwa is a perfect way to welcome the winters, too. It is no surprise Mix carrots and milk in a pan, bring to a boil. You can have Dry fruit gajar ka halwa using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Dry fruit gajar ka halwa

1. Prepare of carrot.
2. Prepare of Dry fruit.
3. Prepare of sugar.
4. It’s of Ghee.
5. You need of green cardamom.
6. Prepare of full fat milk.

Cook on low flame, stirring occasionally, till milk dries up. Gajar ka halwa (Hindi: गाजर का हलवा), also known as gajorer halua, Gajrela, Gajar Pak, and Carrot halwa is a carrot-based sweet dessert pudding from the Indian subcontinent. Gajar ka Halwa is another name for carrot halwa. Carrots, milk and dried fruit are a healthy combination of ingredients and this dessert provides a good amount of fibre and the anti-oxidant beta.

Dry fruit gajar ka halwa step by step

1. First rub all carrot..take a pan and put milk and rub carrot..and cooked untill condensed all these…
2. Now take another pan..put ghee add dry fruit and fry…
3. Now add carrot milk mixture in dry fruit pan..add sugar and fry…
4. And ready your recipe..enjoy.

Gajar Ka Halwa Urdu Recipe, Step by step instructions of the recipe in Urdu and English, easy ingredients, calories, preparation time, serving and videos in Urdu cooking. The recipie is listed in Pakistani Sweet Dishes. Find thousands of Urdu recipes online. Ingredients of Gajar Ka Halwa Recipe: Grated carrots, milk, sugar and nuts are stirred and cooked together. Whole lot of nuts make this a great choice to fulfill those post meal dessert This Gajar Ka Halwa recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.