Gajar Halwa Ladoo

Name: How to cook Gajar Halwa Ladoo - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8-10 Pieces
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Gajar Halwa Ladoo

An exquisitely enticing Dessert Recipe is this one…with certain tweaks given to the traditional one

Ingredient

Food ration :

8-10 Pieces

Cooking time :

1 hour. Prep Time: 30 mins. Rest Time: Overnight

500

Assorted Nuts: Finely Chopped/Thinly Sliced

3/4 Cup

For the Laddu Fillings: (Optional)- Khoya- (I’ve not used it this time or always I don’t use it as well)

1/2 cup

Dried Fruits/Nuts: Finely Sliced/Chopped- Whichever’s readily available

Cooking instructions

* Step 1

First Up: Wash the Carrots well, peel off the skins & grate it either with the help of a grater or even slice it very finely with the knife-(I’ve shown herein, both ways)- Keep all other ingredients aforesaid ready & handy to you to start on with the cooking process further

* Step 2

Heat up a frying pan over the medium flame: Add in the ghee (keep some in the reserve for later use or if it’s okay with you, you can use a little bit of it extra at the end as well) to it & sauté well the grated carrots until the raw smell goes off & it shrinks substantially in its initial quantity/volume- Add in the measured milk to it & also the nutmeg & cardamom powders, mix everything well together until nicely combined and well blended together

* Step 3

Cover & cook for about 10-15 mins time while stirring occasionally in between- Once it’s seemingly well cooked, add in the measured sugar, milk powder & desiccated coconut to it- Mix everything well together until nicely combined and well incorporated- Increase the flame to the medium-high at this point to allow the melted sugar syrup to get well absorbed in the mixture gradually- Once that’s done, add in the reserved ghee & the chopped nuts into it

* Step 4

Mix everything well together finally, to get everything well blended & incorporated- Time to turn off the flame once the very mixture starts leaving the pan on its own nicely (non-stick pans are always advisable for such items/dishes to prepare), let it rest on the hot oven itself & eventually, cool down a bit but not completely at all- It should feel warm still while touching it

* Step 5

That’s the time when the Halwa need be rolled out by greasing your both the palms with some ghee and shape them into round balls (alike any other laddoos) & also, a bit of the same mixture can be well filled into a greased baking tray or a steel plate (any shape)- Then, garnish it your own way or as aforesaid I’ve done- Refrigerate the same for at least 3-4 hrs time before serving them or the set Gajar Halwa is cut into the Barfis of your desired shapes & sizes & pertaining to your tastes

* Step 6

Transfer them accordingly to a nice serving plate/platters or however you wish to display them to relish such a DELISH too… It looks not only jaw dropping gorgeous but taste immensely flavourful & decadent, both…!!!