Kitchen Corner-Try It

 Carrot Coconut Halwa- Gajar Halwa Recipe   Hello dear readers! Are you eagerly looking forward to spring? Here in Ohio, it is still cold and snowing. Cold months call for comforting foods. Indulge yourself with warm delicacies like soups or baked puddings in chilly winter months. How about a bowl of warm carrot halwa? If you love decadent carrot cake, you will love this wholesome dessert. Gajar ka halwa/ Gajrela is a homey winter dessert from India. Carrot halwa is irresistible, with the flavor of caramelized carrots and the aroma of coconut and ghee. Carrots are sweeter in the winter months, and in India, carrot halwa is cooked, with red or purple carrots. Red and purple varieties of carrots are not widely available. You don't need to hit the roads or, scavenger hunt at the farmers market. Regular carrots are just fine and taste delicious. Halwa is a rustic confectionery and has a chewy texture. In India, halwa is an indispensable part of festive occasions. Carrot hal...

Karah Prasad/ Wheat Flour Halwa Karah Prasad is served in Gurudwara as prasad for devotees. It is made with whole wheat flour/atta, ghee and sugar. It has a sweet smell and is so yummy. Try this rich and tasty halwa, you will surely love it. Ingredients Whole wheat flour/atta- 3/4 cup Sugar- 1 cup Ghee- 1/2 cup Cardamom powder- 1/2 tsp Water- 2 1/2 cup Any toasted nuts of your choice  In a sauce pan bring water and sugar to a boil. Reduce the flame and allow it to simmer. Heat ghee in a heavy bottom pan and add the wheat flour. Keep stirring and make sure there is no lumps. Cook in low flame for 3-4 minutes or till the raw flavor disappears and flour changes color to light brown. Carefully add the dissolved sugar and water as it has a tendency to splutter. Mix continuously to avoid lumps. Add cardamom powder and toasted nuts.It will thicken quickly and leave the edges of the pan. Stir till ghee separates and it turns glossy.Switch off the flame and allow to co...

Mangoes with Coconut Custard Sauce Mangoes in creamy coconut custard sauce is a simple dessert combination. This sauce has the flavor of coconut and rose essence. The custard can be made in advance and keep in refrigerator before adding the mangoes. Ingredients Milk- 2 cup Heavy cream- 1/2 cup Thick coconut milk- 1/2 cup Mangoes ripe- 2  Egg yolks-3 Sugar- 1/3 cup ( adjust according to the sweetness of mangoes) Rose essence- a few drops Cardamon powder- 1/8 tsp Chopped pistachios and mint for garnish Bring milk and cream to a slight boil in a heavy bottom pan over medium heat. While the milk is heating whisk eggs and then add sugar and beat till the mixture is pale and thick. While constantly beating the egg mixture slowly pour hot milk into the bowl. Pour the egg and milk back into the sauce pan and set over medium low heat.Cook until the mixture thickens stirring constantly for 4-5 minutes. Do not let the mixture come to a boil ( it can cuddle) Once thic...

Beetroot Halwa Beetroot Halwa is one of my all-time favorite recipes and there is a lot of childhood memories associated with this dessert. Hence I have decided to post it as my first recipe in this new space. I am new to blogging and am eagerly looking forward to making friends in the cyber and blogging world. Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. Beetroot halwa is one of the most requested desserts in our home. It has a wonderful aroma and it tastes great. And best of all wonderful naturally bright color, so this dessert has no artificial colors. As a child, I was never a great fan of beetroot especially due to its overpowering earthy smell. But I am at loss for words when it comes to this halwa. As the halwa cooks beets flavors change to a rich sweet aroma that makes it so appetizing. I guess it is the combined flavor of beets, condensed milk, and ghee that makes it so unique. The recipe that my mom gave me was with who...