Carrot Halwa

Carrot Halwa

  5:21 AM    Soniya

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carrot halwa

Ingredients  Carrots – 1 kg Khoya – 60 gms Milk – 1 litre Flaked almonds – 3 tbsp Sugar – 1 cup Crushed pistachio – 4 tsp Green cardamom powder – 1 tsp Raisins –  5 tsp Ghee – 100 gms

Preparation Time     50 minutes

 Method

• Peel, wash and grate the carrots.
• Grate the khoya.
• Heat ghee , add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1–2 minutes.
• Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
• Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.
• Once the Halwa starts leaving the sides of the pan, lower the flame and cook for 1-2 minutes stirring vigorously.
• Remove from flame. Serve hot or cold garnished with khoya.

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Apple Cake

Apple Cake

  1:42 PM    Soniya

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Ingredients Butter – 175 gms, plus extra for greasing Apples – 3 medium Dates, halved, stoned and finely chopped – 100 gms Eggs - 3 Self raising flour – 350 gms Blanched hazelnuts, roughly chopped – 100 gms Ground Cinnamon – 2 tsp Sugar – 175 gms

Method

• Heat oven to 180°C. Lightly butter a deep 20cm loose-based or spring form round cake in, then line the base with baking parchment.
• Melt the butter by heating it and then cool it for 5 minutes. Crack the eggs into the butter and beat well. Mix the flour with the cinnamon and the sugar.
• Core and cut two apples (unpeeled) into bite-size chunks. Mix the apples into the flour along with the dates and half of the chopped hazelnuts.
• Pour the egg and butter mixture into the flour mixture and gently stir together. Spoon into the tin, smooth the top.
• Thinly slice the remaining apple (unpeeled) into circles, discard the pips, and then arrange over the top of the cake. Sprinkle over the remaining hazelnuts.
• Bake for 50 mins-1 hr until the cake is cooked and risen. Check if it is done by pushing a skewer into the centre – it should come out clean.
• Remove the cake from the tin, peel off the paper and transfer the cake to a wire rack. Cool completely. Keeps for up to 3 days.

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