Firstly, in a pan heat ¼ cup ghee and roast ½ cup gond in batches. crush the gond using your hand or with a help of a rolling pin. also roast dry fruits, 1½ cup dry coconut, and 2 tbsp poppy seeds.

* Step 2

Roast khajur powder with 2 tbsp ghee on low flame. transfer the roasted khajur powder into the same bowl. additionally, add ¼ tsp cardamom powder and ¼ tsp nutmeg powder.

* Step 3

Mix well making sure all the dry fruits are well combined. keep aside. pour 1 string jaggery syrup over dry fruit mixture and mix well.

* Step 4

Now start making ladoo (greased hand) when the mixture is still hot/warm. finally, enjoy gond ladoo / dinkache ladoo for a month when stored in an airtight container.

* Step 5

Happy Ganesh chaturthi 🙏 bappa bhog prasad 🙏

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2 . Gajar Ka Halwa/Carrot Halwa/Carrot Fudge

Gajar Ka Halwa/Carrot Halwa/Carrot Fudge

Gajar ka halwa/ Carrot Fudge is a popular Indian dessert and is favorite amongst all age group. It can be served hot for breakfast or served warm with a scoop of vanilla ice cream for dessert. It is a show stealer for any festival or celebrations.

Ingredient

1 kg

carrots grated

2 tbsp

clarified butter ghee

4 cup

low fat milk you can also use full fat milk

2 cup

milk powder

3/4 cup

sugar or more if you want halwa to be more sweet. I have used raw sugar

1 tsp

cardamom powder elaichi powder

1 tsp

nutmeg powder jaiphal powder

1 tbsp

almonds chopped

1 tbsp

pistachio chopped

1 tbsp

cashewnut chopped

Cooking instructions

* Step 1

Heat 1 tbsp ghee in a pan. When the ghee is melted add the grated carrot and saute on medium heat. After 5-8 minutes the carrots will start to cook and shrink in size.

* Step 2

Add milk to it and mix well. Stir in between and let the milk boil on medium heat. The milk will start boiling. Now cook the mixture on medium heat stirring continuously.

* Step 3

After some time the milk will reduce. Stir continuously and scrap the carrot and milk solids mixture from the sides. When the milk is reduced to 75% add milk powder.

* Step 4

Mix well and cook for 10 minutes stirring continuously. The milk powder will be nicely absorbed and small milk granules like mawa/khoya/milk solids will start forming.

* Step 5

The milk is now 90% evaporated. Add sugar and mix well. Add cardamom powder and nutmeg powder and mix well.

* Step 6

Now add the other 1 tbsp of ghee and mix well and cook till the water for sugar is evaporated and the mixture starts getting a dark colour.

* Step 7

The mixture now becomes dry and all the water from milk and sugar is evaporated. The mixture has got a nice colour and a fudge-like texture. The carrot or gajar ka halwa is ready. You can add some of the chopped dry nuts and mix well

* Step 8

Put the warm gajar ka halwa in a greased bowl and unmould it in as serving plate. Garnish it with the chopped dry nuts and serve. The gajar ka halwa can be refrigerated for a week and can be warmed in a microwave and served. You can also serve warm gajar ka halwa with a scoop of ice cream.

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