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Main Ingredients | Carrots, Cashew nuts |
Cuisine | Indian |
Course | Desserts |
Prep Time | 26-30 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Veg |
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
- Heat pure ghee in a thick-bottomed pan, add carrots and sauté for five minutes.
- 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.
- 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.
- Add chopped cashew nuts, sliced almonds and raisins. Mix well.
- For pistachio coulis, blanch pistachios in two cups of hot water for five minutes. Drain, cool, peel and puree them in a blender.
- 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.
- Cool it slightly and transfer into a squeeze bottle.
- To serve, squeeze the pistachio coulis onto a serving plate in a nice zig-zag pattern. Place the gajar halwa in the center.
- Garnish with the halved pistachios and serve warm.
Nutrition Info
Calories | 3172 |
Carbohydrates | 370.2 |
Protein | 67.9 |
Fat | 157.6 |
Other Fiber | Fiber- 44gm |
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