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I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan se...

I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan serves this as part ...

The very subtle and little know fact about making Gajar ka halwa is to have stop the boiling of halwa at the correct temperature point. You should not have your cooking stove on high flame or low flame. The correct temperature to make the perfect gajar halwa is to have the flame

I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan se...

I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan serves this as part ...

The very subtle and little know fact about making Gajar ka halwa is to have stop the boiling of halwa at the correct temperature point. You should not have your cooking stove on high flame or low flame. The correct temperature to make the perfect gajar halwa is to have the flame set at 70 percent of...

The very subtle and little know fact about making Gajar ka halwa is to have stop the boiling of halwa at the correct temperature point. You should not have your cooking stove on high flame or low flame. The correct temperature to make the perfect gajar halwa is to have the flame set at 70 percent of maximum in your cooking stove.

I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan se...

I learnt to make carrot halwa from my cousin, and making it had ... *Do not grate the carrots very fine or your halwa will turn mushy, though it would still taste good. .... This combination of ingredients -especially the cardamom- is really not ... One of my favorite restaurants here in Michigan serves this as part ...

The yummy and tasty flavour feels in the thinking moments. Eating gajar ka halwa in winter season is very good experience. It served hot during winter season. Milk and khowa added in this halwa makes it fantastic.

This is the new topic and for this some secret ingredient is gajar, sugar, milk, Khoya, dry fruits and water. Through this it is easily made and enjoy the Gajar ka Halwa. So try this and enjoy this jayka.......

Today I am going to share with you the secret of a perfect gajar ka halwa. It is traditionally eaten during all of the festivals in India. The Gajar Ka Halwa is served hot during winters.My mother makes it with great preparation.

My mother makes gazar ka halwa. She used to grind the gazar and add Sugar, Milk and Khowa.for smooth and delicious she mixed kesar and elayachi in halwa.

Dry ginger eliminates phlegm, gives relief from stomachache and cures broken voice due to sore throat. It cleans the colon, reduces spams and cramps and stimulates circulation

You could improve the color and visual appeal of the halwa by adding saffron and some kesar powder to it. After the preparation don't forget to sprinkle dry grapes and cashews on the top.

My Wife used to grind the gazar and add Sugar, Milk and Khowa to the halwa. This helps in the Kesar getting mixed completely with the halwa and gives a very smooth taste.

My mother used to grind the sugar and make it as a fine powder and add it to the halwa. This helps in the sugar getting mixed completely with the halwa and gives a very smooth taste. Try it once to see the difference yourself.

Grate carrots and keep it ready then boil the grated carrots, once the carrot is cooked very well, add sugar and mix it then add ghee raisins cashewnuts and almonds. Pour it to the rounded plate. Now the halwa is ready to taste.

According to me gajar ka halwa is not only sweet but also it provides varoius types of ingredients such as protines and much more. once again it is bulky in sugar content and thats why it is more advantageous to health..

The secret ingerdient in my Gajar ka Halwa is Fresh Milk of Amul Shakti, not Amul Gold as it is too thick, and the Desi Ghee. A very important thing in this is the touch of my mother's magical hands' too. All of our mothers have magical hands :) Best Choice as a light dessert.

as i like gajar ka halwa very much but the main ingredient of my favourite gajar ka halwa is sugar because it gave sweet taste to gajar ka halwa this is about my choice and about my taste

Carrots %u2013 1 kg
Milk - 2 ½ cup (boiled) (You can also use dry milk powder)
Sugar to taste
Cardamom Powder - ½ tsp
Butter - 3 tbsp
Almond - 10
Pistachio - 10
Cashew - 10
But secret gredients i think almond/Pistachil

GAJAK KA HALWA IS MY FAVOURATE DELICIOUS DISH IN GAJAAR KA HALWA U USE KHAWA 1/4 RAIO THEN SEE ITS SWAD---------------------------------------------------------------REMBERS