Saffron Potato Halwa

Yes you read it right!!! "A potato halwa". It is as scrumptious and amazing as it looks. You can't guess until you make one for yourself. Potato is so universal and found in the entire household. There are about five thousand potato varieties worldwide. Potatoes are prepared in many ways: skin-on or peeled, whole or cut up, with seasonings or without. The only requirement involves cooking to swell the starch granules.

Ingredient:

Potato:                     3-4 medium
Sugar:                      1 cup      
Cream:                     2 tablespoon
Cardamom:               1 teaspoon
Saffron:                     1/2 teaspoon soaked in 2 tsp milk
Clarified Butter:         3-4 tablespoon  
Raisin
Almond
Walnut
Cashew nut

Method:
1) Peel the potato and grate it. Soak all the grated potato in water and wash to take out the starch. Strain and keep aside.
2) Heat clarified butter in a pan and add grated potato.
3) Stir till its dry and golden yellow in color.
4) Add saffron soaked milk, cream and sugar.
5) Mix all the finely chopped dry fruit.
6) Keep stirring till dry and bright.
7) Serve hot or cold and relish this unusual halwa.

BON APPETIT..,

Desi Gajar ka Gajerela (Carrot Halwa)

Gajar ka Halwa was first introduced by the Shikhs traders of the Punjab during the Mughal period and the name originates from an Arabic word "Halwa", which means "sweet" and it is made from carrot (in Hindi: Gajar) so that it is known as Gajar ka Halwa (meaning pudding of carrot or Halwa of carrot). It is traditionally eaten during all of the festivals in India, mainly on the occasion of Diwali, Holi and Raksha Bandhan. The Gajar Ka Halwa is served hot during winters.Today I am going to share with you the secret of a perfect gajar ka halwa. Let's get cooking a bollywood style "maa ke haatho ka halwa".

Ingredient:
Carrot:                              1 Kg (shredded)
Condensed Milk:               200gm
Full cream Milk:                 1 liter
Sugar:                                1 cup
Clarified butter:                  1/2 cup    
Unsalted Dry fruits:            1 cup finely chopped (I am using walnut, almond and raisin)

Method:

1) Put all the shredded carrot and milk in a big Karahi (or a Wok) on a medium high flame. Let it simmer and cook for 30 minutes stirring every occasionally.
2) Cook till the carrot are soft and milk is almost evaporated. Add Condensed milk, sugar and dry fruits. Mix well and keep stirring until it run dry.
3) Time to add desi ghee (Clarified Butter). Stir it regularly mixing the halwa with ghee for approximately 10-15 minutes until its changes its color to a darker shade and become chewy. All you need is a bit of patience while cooking and your halwa will be perfect chewy and yummy.
4) Serve it hot with some cold vanilla ice cream and treat yourself and family with god's food.

BON APPETIT..