well...this is a continuation of the previous post on "The Tiranga Dessert ". The recipe of the carrot-badam halwa used as topping in there is shared here. Apart from the usual means of making halwa as chuncks to be cut into pieces , i have made them as balls and presented in mini cupcake lines, and of course, as topper, as in the previous.
Usually, it takes long long time to cook halwas, if doing with milk, but came across this simple short-cut trick in making them using milk powder, and trust me, we get this done in no time. It's really easy.
I have followed the same recipe for both carrot and doodi halwa.
You need :
Carrot/bottle gourd : 4/2 grated (about 2cups)
I have used red carrtos in here, as they give a more darker lovely colourDry non-fat milk powder: 1/2 cup
Sugar: 1/4 cup/to taste(definitely not more than this)
Crushed badam(pistatios): 1/2 cup
Ghee(clarified butter): 3 tbsp
Sweetened condensed milk : 1/4 tin
Cardamom Powder: 1/2 tsp or to taste
Cashew nuts : to decorate
Melt ghee in a pan.
Add in the grated carrots/doodi and cook for 6-7 mins on medium heat, uncovered.
Halfway through, add in the sweetened condensed milk.
Carrot/doodi must be soft by now, if not cook for another couple of minutes.Now add dry milk powder , cardamom and sugar. Be careful with the sugar, as the condensed milk is already very sweet.
Cook for 3-4 mins or until halwa oozes oil from sides and has thickened. Switch off the stove.Add the crushed badam powder to the halwa and mix well.
You can either serve it as such as a topper for a dessert, or along with ice-cream as a side ...
top with a cashew half, and serve in mini papaer cups
Individual mini servings of halwa balls !!!