Carrot Halwa with Sweetened Condesed Milk

Ingredients:

• Carrots - 700 gms / 1 1/2 Lbs / 6 Cups Grated
• Ghee - 2 Tbsp
• Milk - 1 Cup ( I used Whole Fat Milk )
• Sweetened Condensed Milk - 1/2 Tin Or 200 Ml
• Sugar - 10 Tsp
• Cashews - 10

Method:

• Heat 2 Tbsp Ghee in a non stick kadhai, add in Carrots, Mix well.
• After 3-5 minutes add Milk, mix well cook till carrots are soft.
• Now add Sweetened Condensed Milk Bring to boil. Take little halwa using spoon and taste if, requied add Sugar, cook for 2-3 minutes.
• Now add Whole chashew nuts mix well, cook for 2-3 minutes.
• Serve Hot or Chilled.

Note :

• You can add cardamom, if you like it.
• You can Roast Chashew nuts and then garnish, just before serving.

Suji Halwa (Shira)

Ingredients:

• Suji (Coarse) - 2/3 Cup
• Water - 2 Cup
• Sugar - 1/2 Cup (adjust to your taste)
• Butter / Ghee - 2 Tbsp
• Dried Nuts, Raisins, Cranberry -  1/3 Cup (or can use less)
• Saffron - 2 -3 strands (optional)
• Cardomom Powder - Pinch

Method 1:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn. Transfer it to a bowl.
• In the same pan pour water. When water started to boil add saffron mix well, add small amount of Suji at a time to water and stir continousely so that not to form lumps. Cook for 2 minutes.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Method 2:

• In a deep pan melt butter and heat till you get a good aroma, fry dry nuts,turn of heat and add raisins, cranberries. Saute for a minute, transfer to a bowl.
• Same time keep water for boiling in another utensil.
• In the same pan put suji and slightly roast until you get a good aroma, do not burn.
• Now add boiling water in the pan with suji, stirring continousely so as not to form lumps.
• Suji absorbs all water, now add sugar and cook for 3-5 minutes.
• Now add nuts, cardamom powder mix well. Serve Hot / Cold.

Serving Suggestion:

• Grease the cookie pan / plate with ghee, put in the shira, spread evenly cut into desired shape and serve.
• Take a big scoop and serve.

Sugar Pongal (Sakre Pongal / Khichidi)

Ingredients:

• Chana Dal - 1/2 Cup
• Cut Wheat - 1 Cup
• Grated/Shredded Coconut - 1 Cup
• Sugar - 1 Cup
• Nuts cut into small pieces (Cashews 10, Almonds 15, Raisins -10)- 1/4 Cup
• Cardamom (powdered) - 1/8 Tsp
• Ghee/Butter - 1 Tbsp
• Water - 2 1/2 Cup / (Enough for cooking)

Method:

• Dry roast chana dal till it becomes slightly golden in color and you get good aroma and wash.
• In a pressure cooker put in roasted and washed Chana Dal, cut wheat and enough water (I used 2 1/2 Cup) and cook till you get one whistle.
• In the same time, in a non stick pan / kadhai heat ghee/butter put cashews, almonds roast well. Turn the heat off and add raisins, keep aside.
• In the same pan put in cooked chana dal and wheat, (if there is still water remains, just saute' continuously to make it dry) add shredded coconut and sugar, saute' continuously till sugar get melted and mixed well.(Shirshire ka)
• Turn off the heat add nuts and cardamom, mix well.
• Take a big scoop and serve hot with ghee on the top.

Serving Suggestion:

• Grease the baking sheet / plate with ghee, now put the khichidi in this and spread to make it even, cut into desired shape.
• Can also be served with banana cut into thin round pieces.