Desserts

Indian easy to make Gajar Ka Halwa (without Ghee) by neharika

3

Gajar ka Halwa is among the most famous sweet dishes in India… Especially in winters, no other sweet dish can compete it as it is so delicious and easy to make… So, today I am going to share with you all the recipe of ’GAJAR KA HALWA’….

5
20 pounds milk
15 pounds grated carrots
5 pounds sugar
5 cardomoms finely mashed
1 cup water
Boil milk 2-3 times so that it becomes thick Now add grated carrots in it and then water and stir them firmly for 5 minutes. Let them boil together, till carrots soak almost 98% of milk and water mixture. Stir after every 3-4 minutes, so that carrot do not stick to the bottom of the container. After milk is almost soaked, add sugar and mashed cardomoms and mix well. Now, garnish it with nuts and dryfruits and serve hot.
Nutritions

Calories
661

Sodium
725mg
30% DV

Fat
20g
31% DV

Protein
36g
72% DV

Carbs
88g
30% DV

Fiber
21g
87% DV

This Easy Pecan Pie recipe is truly one of the quickest and easiest pies you will ever make. The old-fashioned dessert is a Southern classic that's especially perfect for Thanksgiving and Christmas. You'll love the balance between the crunchy, flavorful nuts and the gooey, buttery filling. Best of all, this homemade pie comes together in just 10 minutes!

1 unbaked 9 inch pie crust
2 eggs ( slightly beaten )
1 c light corn syrup
1/2 c light brown sugar
1 T all purpose flour
3 T salted butter ( melted and slightly cooled )
1 t vanilla extract
1/4 t salt
1 c coarsely chopped pecans ( plus extra pecan halves for top )
8
  1. Preheat oven to 350 degrees F. Place the pie crust in a 9-inch pie plate. Crimp the edges with a fork or use your fingers to flute the edges. Chill the pie shell in the refrigerator for about 10...
    See the full directions on my site
Nutritions

Calories
587

Sodium
187mg
7% DV

Fat
23g
36% DV

Protein
5g
10% DV

Carbs
97g
33% DV

Fiber
4g
16% DV
Loading more delicious recipes

Recipe of the Day

Subscribe to newsletter

My Recipe Magic © 2018 Recipe Magic, LLC.