CARROT-LOTUS SEEDS HALWA


RECIPE

INGREDIENTS

5-6 big carrots grated (2 heaped cups)

1 cup lotus seeds slightly tossed in ghee,and

powdered coarsely .

3/4 cup sugar or to taste

A pinch of nutmeg powder

1 tsp cardamon powder

1 cup milk

2 tbsp wheat flour/ all purpose flour

50 gm khova or 2 tbsp milk powder

A pinch of salt

A pinch of edible camphor ( optional)

A pinch of yellow/orange food colouring

1/2 cup ghee ( or more to your preference)

Few cashew nuts,pumpkin seeds

METHOD

Heat 3-4 tbsp ghee,and sauté carrots till raw

smell is gone .

Add the roasted and powdered lotus seeds,milk

and khova.

Mix well and allow to cook till it is partially

dry .

Next add the sugar,and the flour,and the

remaining ghee,nuts,and the rest of the

ingredients and cook till thick.

Remove from fire .

This halwa can be served warm or cold .

About the recipe

Carrot halwa an Indian dessert,is a dish no one

can resist.It is made by grating carrots and

cooking with sugar,milk,ghee,nuts and cooked

to perfection.

I have posted many variations of this carrot

halwa,carrot kesari in my previous posts.

This recipe is another unique recipe with lotus

seeds.

Lotus seeds are mostly used in the making of

Chinese desserts and Asian cuisines.

In Indian cuisine lotus seeds are used in sweet

and savoury dishes.

Lotus seeds are of nutritive value,and this

recipe with carrots is no doubt a healthy recipe.

Do try this innovation of mine,and post in your

feedback .

MOONG-SAGO COCONUT MILK KHEER/PAYASAM


Kheers or Payasam is always a delicacy found

in Indian platters.

There are many variations of this dish,made

with rice,sago, semolina,poha, vermicelli,

moong and many more vegetable and fruit

combinations too.

The milk used can be pure diary milk ,or

coconut milk .This recipe does not require

precise measurements.It all depends on the

sweetness and texture you require .

Today’s recipe is with pre-soaked whole green

gram and sago.

To the recipe now

INGREDIENTS

1 cup whole green gram soaked overnight

1/2 cup sago

8-10 tbsp jaggery, vellam, country or brown

sugar

1/2 tsp salt

3/4 tsp cardamon powder ( elaichi)

Few cashews

Few raisins

Few pieces of grated/ cut coconut

2 tsp ghee

3 cups 2nd extract of coconut milk

1 cup thick coconut milk

METHOD

Pressure cook the green gram to 3-4 whistles in

a pressure cooker.Mash it after the steam is

released and set aside.

Boil 1/2 cup water in another bowl,and add the

washed sago , and cook till it is done.

Next add the thin coconut milk,mashed moong,

salt and the jaggery and cook till well mixed.

Heat ghee in another vessel ,add the cashews,

raisins and tiny pieces of coconut gratings,and

add to the cooking mixture.

Next add the cardamon powder and thick

coconut milk and cook only for 2-3 minutes,and

remove from fire .Serve hot or warm .

This could also be chilled and served!

Variations to this dish

1.Whole moong ( green gram) with vermicelli

2.Whole moong with basmati/raw rice /red rice

3.Whole moong with rice flakes ( poha)

4.Split green gram with rice flakes ( poha)

5. Only green gram can be used.

Do try your preferences,and post in your

comments.