Gajar Ka Halwa

Name: Gajar Ka Halwa
Total time: 55 min
Yield: 5 log
Ingredients: Laal gajar 1 kg (kaddukas ki hui); Doodh 1 litre; cheeni 1 cup; Ghee 4 tbsp; khoya 150g; Ilaichi 4; badam / pista

55 minute · 5 log · Meetha · India

Gajar ka halwa sardiyon ka bowl hai, laal gajar doodh mein ahista pakti hai jab tak doodh khatam na ho jaye, phir ghee mein cheeni ke sath bhuni jati hai aur khoya, ilaichi aur nuts se mukammal hoti hai. Ye jaldi wali dessert nahi hai, aur yahi is ki baat hai. Lambi, halki cooking kaddukas ki hui gajar ko naram, rich aur gehre zaiqe wali cheez bana deti hai, aur koi shortcut waisa zaiqa nahi deta. Laal gajar mile to wahi lein, bareek kaddukas karein, aur aanch halki rakhein. Isay garam serve karein, upar khoye ka chamach daal kar, aur agle din ke liye kuch bacha lein, kyunke phir aur behtar lagta hai.

Open the interactive recipe — switch language, watch the video, save it

Recipe Ki Video

Recipe ki video dekhein

Ajza

Laal gajar 1 kg (kaddukas ki hui)
Doodh 1 litre
cheeni 1 cup
Ghee 4 tbsp
khoya 150g
Ilaichi 4
badam / pista

Banane Ka Tareeqa

Gajar ko dho kar, chheel kar bareek kaddukas karein. Bareek kaddukas ahm hai, kyunke moti shreds zyada waqt leti hain aur khurduri rehti hain.
Gajar aur doodh ko bhari kadhai mein rakhein. Ubal layein, phir halki aanch kar dein.
Baghair dhake halki aanch par 35 se 45 minute pakayein, har kuch minute mein hilate hue, jab tak doodh taqreeban khushk na ho jaye.
Ghee daal kar gajar ko hilate hue 8 se 10 minute bhunein, jab tak mixture chamkila na ho jaye aur kinaron ko chhodne lage.
Cheeni daal kar 8 se 10 minute aur pakayein, hilate hue, jab tak cheeni ghul na jaye aur halwa dobara gaarha na ho jaye.
Ilaichi koot kar khoye ke sath daalein. 5 minute hilate hue pakayein, jab tak khoya halwe mein ghul na jaye.
Chakhein aur adjust karein. Zyada meetha ho to lemon ka ras riwayati nahi hai, is liye chhoti portions baghair meethi chai ke sath serve karein.
Garam serve karein, upar kate hue badam aur pista aur thoda zyada khoya daal kar.

Chef ki tip

Gajar bareek kaddukas karein. Moti gajar der se pakti hai aur halwa khurdura rehta hai, chahe kitni der hilayein, is liye shuru mein kaddukas karne mein waqt lein.

Serve Karna

5 logon ke liye, chhote bowls mein, garam, kate hue nuts aur upar khoye ke chamach ke sath kaafi hai. Gajar ka halwa sardiyon ki dessert hai, dinner ke baad ya dopahar ki chai ke sath serve hoti hai. Garam halwe par vanilla ice cream ka scoop popular modern serving hai, aur garam aur thande ka contrast khoobsurat lagta hai. Portions chhoti rakhein, kyunke ye rich hai.

Store Aur Dobara Garam Karna

Thanda kar ke airtight dabbe mein fridge mein 4 din tak rakhein. Pan mein halki aanch par thode doodh ke sath hilate hue dobara garam karein, jab tak andar tak garam na ho jaye. Microwave mein chhote bursts mein bhi achha garam hota hai. Hisson mein 1 mahine tak freeze karein, fridge mein thaw karein, aur thode doodh ke sath dobara garam karein. Taaze nuts serve karte waqt daalein, kyunke rakhe hue nuts naram ho jate hain.

Ajza Ke Notes

Laal gajar zyada meethi hoti hai aur gehra rang deti hai. Narangi gajar bhi chal jati hai, lekin halwa halka rang ka hota hai aur thodi zyada cheeni chahiye.
Full fat doodh zyada rich result deta hai. Low fat doodh ko kam hone mein zyada waqt lagta hai aur zaiqa patla hota hai.
Aakhir mein khoya richness aur body deta hai. Achha khoya khareedna worth hai, ya zaroorat ho to paneer ko tod kar substitute bana lein.
Ilaichi ko taaza kootna chahiye. Pehle se pisi hui ilaichi ki khushbu jaldi khatam ho jati hai.

Variations

Milk powder halwa: aadhe doodh ki jagah 1 cup milk powder gajar mein mila dein, jaldi aur rich version ke liye.
Nutty halwa: khoye ke sath kate hue kaju aur kishmish daalein, aur nuts ko pehle ghee mein toast karein.
Kam meetha halwa: cheeni 3/4 cup kar dein. Halwa gajar se phir bhi meetha hota hai, aur ice cream ke sath serve karne ke liye behtareen hai.

Aam Ghaltiyan

Tez aanch par pakana. Doodh lag kar jal jata hai, aur halwa jala hua lagta hai.
Cheeni jaldi daalna. Is se paani nikalta hai aur gajar kam hone ke bajaye ubal jati hai, is liye doodh khushk hone ke baad daalein.
Mota kaddukas karna. Halwa chahe kitni der pake, stringy aur khurdura rehta hai.
Ghee mein bhunne ka stage chhodna. Is ke baghair halwa ubla hua lagta hai, rich aur chamkila nahi.

Aksar Puche Jane Wale Sawal

Kya narangi gajar use kar sakte hain?

Ji haan. Halwa halke rang ka aur thoda kam meetha hota hai, is liye chakhein aur zaroorat ho to 1 se 2 tbsp zyada cheeni daalein. Laal gajar sardiyon ke halwe ke liye riwayati hai.

Kaise pata chalega ke doodh kaafi kam ho gaya hai?

Mixture khushk lagta hai, gajar ikathi rehti hai, aur hilate waqt kinaron par ghee alag hota nazar aata hai. Wahi waqt hai ghee daal kar bhunne ka.

Kya khoye ke baghair bana sakte hain?

Ji haan. Phir bhi achha hota hai, bas kam rich hota hai. Aakhir mein 2 extra tbsp ghee aur 2 tbsp milk powder daalein, ya naram paneer tod kar daalein.

Gajar ka halwa garam serve hota hai ya thanda?

Garam behtareen hai, kadhai se seedha ya halke se dobara garam kar ke. Fridge se thanda halwa sakht aur kam khushbudar hota hai, is liye serve karne se pehle garam karein.

More Meetha recipes · More India recipes · All recipes

Share this recipe: https://www.zaikaworlds.com/roman-urdu/recipe/gajarhalwa · Share on WhatsApp