How to make Gajar Halwa With Pistachio Coulis -
This delicious carrot halwa dessert is often eaten all by itself without an entrée or meal preceding it. Delicious rich gajar halwa served with creamy pistachio sauce. Go ahead give it a try.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carrots (गाजर), Cashew nuts
Cuisine : Indian
Course : Desserts
For more recipes related to Gajar Halwa With Pistachio Coulis checkout Carrot Cake, Gajar Aur Khajur Ka Halwa, Gajrela, Carrot Cake . You can also find more Desserts recipes like Waffels custard Quick Chocolate Torte Eggless Glycerine Cake
Gajar Halwa With Pistachio Coulis Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gajar Halwa With Pistachio Coulis Recipe
Carrots peeled and grated 10-12 medium
Cashew nuts 8-10 Chopped
Almonds blanched and sliced 8-10
Pistachios blanched and halved 8-10
Raisins (kishmish) 10-15
Pure ghee 1/4 cup
Milk 4
Green cardamom powder 1/4 teaspoon
Khoya/mawa grated 1/2 cup
Sugar
For pistachio coulis 3/4 cup
Pistachios (pishori) 1/2 cup
Sugar/honey 3 tablespoons
Fresh cream 1/4 cup
Method
Step 1
Heat pure ghee in a thick-bottomed pan, add carrots and sauté for five minutes.
Step 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.
Step 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.
Step 4
Add chopped cashew nuts, sliced almonds and raisins. Mix well.
Step 5
For pistachio coulis, blanch pistachios in two cups of hot water for five minutes. Drain, cool, peel and puree them in a blender.
Step 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.
Step 7
Cool it slightly and transfer into a squeeze bottle.
Step 8
To serve, squeeze the pistachio coulis onto a serving plate in a nice zig-zag pattern. Place the gajar halwa in the center.
Step 9
Garnish with the halved pistachios and serve warm.
Nutrition Info
Calories : 3172 Kcal
Carbohydrates : 370.2 gm
Protein : 67.9 gm
Fat : 157.6 gm
Other : Fiber- 44gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
