Gajar ka halwa

Whenever i see red long gajar's in the market, i just pick them up, there are so many thing we can make of gajar's but the first think alwage comes in my mind is my mom's favourite Gajar ka Halwa, i purposely done this halwa when my mom and dad has came.

Things you need:-----

1. desi carrot:- 1kg thickly grated (long and red)

2. milk:-------- 1liter

3. khova:------- 250gm

4. ghee:-------- 3tbsp

5. dry fruits:-- 1cup

6. sugar:------- 2cup

7. a pinch of red food colour.
How to do:-----------

1. add grated carrot and 1 1/2 cup milk in a big kadai.

2. stir it well, and keep it on medium flame, as it starts boil.

3. low the flame. now let the carrots cook.

4. give a stir in between, it will take 45-50mins to cook.

5. in between if the corrots gets dry add the remaining milk(if required).

6. when the carrots are dry and done add sugar and give a a stir continuously.

7. in another kadai sauté khova by adding 1tsp ghee.

8. add khova and dryfruits.

9. last add the ghee and stir it for another 5mins.

10. serve hot.

1. making carrots cook in milk, gives a perfect colour.

2. avoid taking the middle white line of carrots.

3. adding ghee at last gives the halwa a perfect glossiness.

Marshmallow chocolate mousse

Its completely eggless chocolate mousse, and instant too. This recipe is from nigella lawson's show.


  • 150 grams mini marshmallows
  • 50 grams soft butter
  • 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
  • 60 ml hot water (from a recently boiled kettle)
  • 284 ml double cream
  • teaspoon vanilla extract

  • Method:-------------------

    1. Put the marshmallows, butter, chocolate and water in a heavy-based saucepan.
    2. Put the saucepan on the hob, over heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.
    3. Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
    4. Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each in capacity, or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat. The sooner the better!

coffee sugary knot bread