Gajar Halwa With Pistachio Coulis

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Ingredients list for Gajar Halwa With Pistachio Coulis

• 10-12 medium Carrots peeled and grated
• 8-10 Chopped Cashew nuts
• 8-10 Almonds blanched and sliced
• 8-10 Pistachios blanched and halved
• 10-15 Raisins (kishmish)
• 1/4 cup Pure ghee
• 4 Milk
• 1/4 teaspoon Green cardamom powder
• 1/2 cup Khoya/mawa grated
• Sugar
• 3/4 cup For pistachio coulis
• 1/2 cup Pistachios (pishori)
• 3 tablespoons Sugar/honey
• 1/4 cup Fresh cream

Method

1. Heat pure ghee in a thick-bottomed pan, add carrots and sauté for five minutes.
2. Add milk, green cardamom powder and cook on medium heat for fifteen to twenty minutes or until the milk evaporates and the carrots are cooked.
3. Stir in the khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more.
4. Add chopped cashew nuts, sliced almonds and raisins. Mix well.
5. For pistachio coulis, blanch pistachios in two cups of hot water for five minutes. Drain, cool, peel and puree them in a blender.
6. Take the puree in a pan, add sugar/honey and cream and heat. Once the mixture comes to a boil, lower heat and simmer for five minutes or until the mixture thickens to a sauce consistency.
7. Cool it slightly and transfer into a squeeze bottle.
8. To serve, squeeze the pistachio coulis onto a serving plate in a nice zig-zag pattern. Place the gajar halwa in the center.
9. Garnish with the halved pistachios and serve warm.

Nutrition Info