The speaker, Parul, shares her recipe for making traditional Indian dessert, Gajar Ka Halwa (carrot pudding), at home without using mawa (milk solids) or carrot juice. She provides a step-by-step guide on how to prepare the halwa using grated carrots, milk, sugar, and ghee (clarified butter). The key to achieving the right texture is to grate the carrots using a manual or electric chopper, then roast them in ghee, and finally, mix them with milk, sugar, and milk powder. The halwa is cooked on low-medium flame, stirring occasionally, until it thickens and develops a caramelized color. Additional ingredients like cardamom powder, nuts, and dried fruits can be added for flavor and texture. The finished halwa is shiny, creamy, and has a perfect texture, similar to store-bought versions. Parul shares tips and variations, including using condensed milk, sugar-free alternatives, and homemade milk cream, to make the recipe adaptable to different tastes and preferences.
Here are the key facts extracted from the text:
1. The recipe is for Winter's Jaan Gajar Ka Halwa, a traditional Indian dessert.
2. The ingredients include carrots, ghee, milk, sugar, and cardamom powder.
3. The recipe uses 1.5 kg of carrots.
4. The carrots are chopped and then cooked in ghee for 4-5 minutes.
5. Half a liter of full cream milk is added to the cooked carrots.
6. The mixture is then cooked on low medium flame for 15 minutes.
7. 300 grams of sugar is added to the mixture.
8. The mixture is then cooked for another 15-20 minutes, stirring occasionally.
9. Milk powder or mawa is added to the mixture to enhance the flavor.
10. Cardamom powder is added for flavor.
11. Desi ghee is added to the halwa to give it a shine and taste.
12. The halwa can be stored in the fridge for 10-12 days.
13. The halwa can be served by heating it with some ghee on top.
Note: I have excluded opinions and personal experiences from the extracted facts.