Hello, I’m Elise. Today, I will show you a way to make carrot halwa in cake style recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Carrot halwa in cake style Recipe
Carrot halwa in cake style is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Carrot halwa in cake style is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook carrot halwa in cake style using 6 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Carrot halwa in cake style:
- Prepare 1 kg carrots
- Prepare 1 kg full fat milk
- Make ready 125 gm khoya (mawa)
- Make ready 100 gm sugar(as per taste)
- Prepare Dryfruits as per taste
- Prepare 2 tbsp clarified butter (desi ghee)
Instructions to make Carrot halwa in cake style:
- Wash and grate carrots and keep aside.
- Add milk in a wok and when it comes to boil add carrots and cook till the milk is reduced to half.
- Now add sugar and again let it cook on slow flame. Keep on stirring in between.
- When the milk is reduced considerably add grated khoya (save some khoya for garnishing) and mix properly.
- Add dryfruits of your choice. And cook till all the milk is absorbed by the carrots.
- Now add clarified butter and cook again. Keep on stirring so that it does not stick to the bottom of the vessel.
- Halwa is done when it has absorbed all the fat.
- Grease the bundt pan cake mould with little clarified butter.
- Fill the halwa in the mould and tap it from the top so that it is completely set.
- Keep the mould on a Griddle and let it simmer for a minute.
- Now carefully demould it on an inverted serving dish and decorate with khoya and dry fruits.
- Your cake style Carrot halwa is ready.
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