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Onion – Herb Kababs with chatpata dip

Onion – Herb Kababs with chatpata dip

Onion herb Kebabs are the vegetarians’ way of winning at the kabab game. The preparation is a delicious& flavoursome mix of mint, onion, garlic and lemongrass cooked to perfection in very less oil, which makes it a good option.

 

Preparation time : 10 minutes
Cook time : 45 minutes

Serves 4

Ingredients to make onion-herb kababs :

1/4 kg Onion, thinly chopped

50 gm Lemon grass & stalks

Garlic flakes 4

1 Green Chilli, chopped

1/4 Tbsp Ginger, finely chopped

1 tsp red Chilli powder

50 gm Mint

1 tsp Cumin Seeds (Jeera)

50 gm fresh Coriander

1/2 tsp Nutmeg powder

1/2 cup Maize Flour (makai ka atta)

1/8 cup refined Flour (maida)

1/2 tsp (heaped) soda

Salt to taste

Oil to baste the kababs

For making dip for kababs :

50 gm Walnut, crushed

1/2 Lemon juice

10 gm Jaggery (gur)

Salt to taste

A pinch of black Pepper powder

1 small Onion, thinly sliced

25 gm Tamarind (imli)

How to make onion-herb kababs :

Spread thinly chopped/ slices of onions on a plate.

In a mixer jar put chopped garlic flakes, green chillies, ginger, lemongrass & chopped stalks.Grind it to smooth paste.

Add little water if necessary. Now rub lemon grass paste on chopped onions along with red chilli powder. Keep aside for 5-10 minutes.

Then add soda and all remaining spices and maize flour+maida, except salt. Mix well.

Mix salt in the end and mix well to make kababs of your choice of shape. Make kababs and shallow fry them in oil on non stick skillet.

For the Sauce:  Crush walnut in a mixer. Transfer into a bowl and mix with lemon juice. Add jaggery, salt and black pepper. Boil this mixture in 1/2 cup water for 10 minutes.

Remove from heat and add thin onion slices while sauce is still hot. Add tamarind pulp to this. Mix nicely. The walnut dip is ready.

Serve hot kababs with chatpata dip.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

 

Kala Chana/Black chick peas salad on canapes/monitas

Black chickpea salad is easy to make, low calorie, salad with a tinge of spice and chutneys.

Chana Chaat is nutritious and delicious snack. This is a delightfully sweet and tangy snack. Channa Chaat will also make a very enjoyable lunch box meal too.

Here I have combined mumbaiya ishtyle murmura bhel with salad served on canapes/monitas. Easy and filling snack to munch on when you are hungry.

This is a very versatile recipe. You can adjust or skip or add the ingredients as per you liking and taste. So don’t go for exact measurements. If you like more spicy, add more chilli powder or add green chilies. Like it more tangy, add more lemon juice. Don’t like potatoes in chaat, skip it. Like more tomatoes, add little extra. Don’t like kala chana, use other beans like black beans or white garzbano beans/ chole.

In short, everything is adjustable in this kala chana chaat recipe. So go with your palate and make it how you like it or how your family like to eat.

This chana chaat has tangy and spicy taste. The flavors will tempt you to eat more and more. Enjoy this chaat in rainy season with your family and friends.

Prep Time      20 minutes

Cook Time      5 minutes

Ingredients to make Kala chana salad on Canapes

Soaked and boiled kale chane 4 tsp (prepared one day beforehand)

Boiled Potatoes 2 tsp

Onion finely chopped 2 tsp

Tomatoes chopped 2 tsp

Cucumber chopped 2 tsp

monitas/canapes 8 (store bought)

Masala moongfali 2 tsp

Murmure 3 tbsp

Chaat Masala 1 tsp

Jeera/cumin powder 1 tsp

Fresh Coriander chopped 1 tsp

Mint leaves chopped 1 tsp

Lemon juice 1 tbsp

Dhania pudina chutney 3 tsp

Imli Khajoor ki chutney 2 tsp

Pomegranate to garnish

Sev to garnish

How to make Kala chana salad on Canapes

Soak and boil kale chane with salt beforehand.

Chop boiled potatoes, tomatoes, cucumber and onion. Sprinkle chat masala and jeera powder.

Now assemble canapes/monitas. Here I have used readymade  canapes, easily available in the market. Or else you can bake monitas at home in an OTG.

For assembling of monitas/canapes, in the bottom put boiled kale chane. Top it with potato, tomato, cucumber, marsala peanuts and murmure. Sprinkle some chaat masala over it. Add chopped dhania pudina leaves.

Now drizzle dhania pudina chutney over it. Pour imli ki chutney. Garnish with sev. Put some coriander leaves,tomato pieces and pomegranate over it to decorate.

Enjoy your healthy snacky chaat with hot cup of cofee or Tea.

Notes

Green chutney and imli khajoor chutney can be made the before day itself. Or you can use store bought too.

Adding chaat masala and red chilli powder is according to your own taste.

You can drizzle sweetned curds over the chaat and then pour chutneys over it.

Fill the canapes only at the time of serving.

Mango – Semolina/sooji Cake

 

Who doesn’t like the tickling flavour of sweet mangoes? Indeed, mangoes are closely connected to our lives and when the season is in full blast in the summer, we cannot resist the temptation to binge on something mango-based every time.

This Mango Cake is another delightful recipe to add to your mango collection. A soft and fluffy cake with the irresistible flavour of mangoes, combined with semolina, this one is sure to become a great hit with everybody. This is pretty easy to make and is a great snack/tiffin option.

It just happens to be dairy free and egg free as well. . If you like mangoes as much as I do, you will adore this cake! 

 

Prep time 20 mins

Bake time 35 mins

Serves: 1 loaf cake

Ingredients

1 cup of Semolina/Rava/Sooji ( I used the fine variety)

1 cup Mango pulp (ready made/canned/fresh mango pulp-I used freshly squeezed)

¼ cup unsalted butter, melted

¾ cup Sugar

1 teaspoon Baking powder

A pinch of salt

¼ cup chopped nuts for garnish, I used pistachios because they add a nice color and texture

Instructions

Pre-heat the oven to 170 degrees C.

Mix the semolina with sugar, salt and baking powder.

Next, add butter and mix well. Finally add the mango pulp and mix again. Let it sit for 15 minutes.

Pour the batter in a greased loaf/ 6 inch round pan and garnish with nuts of your choice.

Place in the oven and bake for 30-35 minutes. Keep a close watch after 25 minutes, if it starts browning too quickly, lower the temperature a bit.

Check with a toothpick in the center of the cake to see if properly baked. If it comes out clean then remove immediately. If it is kept for a longer time, the cake will develop a crust on the top.

Allow to cool completely and then cut and serve.

Notes

1.Use the best quality mango pulp you can find! The final color of your cake also depends on this.

2.Ensure that the mango pulp is thick and not too watery
If you use a pulp that is not thick and if you find that the cake batter is more runny than should be, then let the batter stand aside for 20 minutes, until the mango pulp is absorbed by the semolina.

Recipe courtesy blog : prettylittlethings

 

Karachi Halwa

Karachi/Bombay Halwa

Soft and melt in the mouth is karachi halwa which is also known as bombay halwa. This halwa is basically made with 4 ingredients – corn flour, ghee, water and sugar.

Karachi halwa is known as a Sindhi delicacy.
Just few simple ingredients that can be easily found in your kitchen pantry are used to make this rubbery sweet. It’s also popularly known as cornflour halwa. But you can also replace cornflour with any flavoured custard powder also.

This mithai is prepared especially during festival season. moreover, it could be easily shared with friends and family because of longer shelf life compared to other Indian sweets.

The recipe for corn flour halwa is pretty simple. It is just about cooking the corn flour in a sugar syrup until it reaches the right halwa consistency. The tricky part of this recipe is to get the halwa look glossy. If you miss out on the right texture, it won’t taste good and look gloppy.

karachi halwa is not your everyday sweet, so best to make during festive occasions or special occasions.

Preparation time :  10 minutes

Cook time : 20 minutes

Serves : 6

Ingredients
Corn Flour 1cup
Sugar – 1.5 cup
Water – 1 + 1.5 cups
Ghee – 1/4 cup
Mixed slivered Nuts 1/2 cup
Orange Food color- a pinch
Ghee to grease thali

 

Method :
In a bowl , take 1 cup of corn flour and add 1 cup of water and food color and mix it well without any lumps. Keep it aside.

In a nonstick pan, add one and half cups of sugar and one & half cups of water and mix it well. Mix till sugar melts completely.

Now add corn flour+orange colour mixture slowly to the sugar syrup and continuously stir with a whisker. Make sure that no lumps are formed.

Now after a while at regular intervals add ghee to halwa with one spoon at a time. Don’t add ghee at one go, and stir it continuously. After the mixture is cooked properly it will look like a jelly.

It will start to leave out ghee at the edges means it’s ready to be poured in greased thali.

Add half quantity of the slivered nuts and mix well and remove it from the heat. Transfer the mixture into greased plate and let it cool completely.

When the mixture sets well and little warm garnish it with the remaining slivered nuts on the top.

Your karachi halwa is ready.

some tips for a perfect chewy karachi halwa recipe:

1. Using the Food colour in this recipe is optional and is added only to make it attractive.

2. Corn flour should be mixed with water without any lumps formed. otherwise, the halwa would not be chewy and properly cooked.

3. Continuously stir while gradually adding cornflour mixture to the sugar syrup.

3. Do not compromise on adding ghee/ clarified butter to corn flour halwa recipe.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all.

Happy cooking!

 

Sol Kadi with Kokum Sorbet

Sol Kadi with Kokum Sorbet/ Slush

 

Sol Kadi is a drink which is made from Kokum and coconut milk. Sol kadi cools down the digestive system after eating spicy food. One of the most popular gastronomic imports from the coastal Konkan region- Sol kadi- makes for a coolant and a digestive.

The drink is enjoyed in 2 ways and each one is beneficial. If you have it before meals, it works as an appetizer, and after a meal it becomes a digestive.

 

Sol Kadi is an aromatic and delicious drink. You can try making this amazing drink in your kitchen. The flavours of the Sol Kadi with Kokum would satiate your taste buds.

Komum sorbet reminds me of ice gola/slush, which we used to have in our childhood, licking juicy syrupy crushed ice on stick, drizzled with different flavours of summer juices like kala khatta, kairi panna, orange and khus to name a few.

I have shared the recipe of homemade kokum sharbat here http://yummytalesoftummy.com/flavoured-komum-sharbat/

Ingredients to make Sol Kadi with Kokum Sorbet

  • 10-15 wet Kokum pods
  • 1 Cup Coconut Milk
  • 1 Green Chilli
  • Garlic cloves
  • 2 tablespoon Coriander
  • 1/2 teaspoon Cumin powder
  • Salt to taste
  • A few Mint leaves, for garnish

How to make Sol Kadi with Kokum Sorbet

First, soak kokum pods in 1/2 cup warm water for 30 to 45 minutes.

 Squeeze the pods to extract the juices, drain the pods and retain the warm water with the extract in it.

.

In a mortar and pestle, smash together the green chili, cumin seeds, garlic cloves, coriander leaves and salt.

Crush them roughly till they come together.

Add the coconut milk, kokum concentrate, crushed garlic and chilli spice paste and stir well to combine. 

Taste it and adjust seasoning as required.

Garnish the Solkadi with mint leaves or chopped coriander and place in the fridge.

To make kokum sorbet :

In a bowl add 2 to 3 spoons of Kokum concentrate which earlier extracted

Dilute it with 1+1/2 cups of water

Add salt, sugar, and cumin powder

Now transfer this to a metal/steel container or ice cubes tray.

Place this in freezer for 8 hours.

Once it’s partially set, scoop it out with ice cream scooper/spoon, and place 2 scoops in each glass.

Kokum sorbet is ready

You can make ice cubes also with this Kokum liquid

Serve chilled Sol kadi topped with kokum sorbet / kokum ice cubes.

Notes : You can always add a tadka of smoking coconut oil, mustard seeds, cumin seeds, curry leaves, asafoetida and slit green chillies.

When making sol kadhi, have it just the day you wish to drink it as it won’t last long.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.

I love to hear from you all.

Regards

 

Mango Dome

It is not uncommon to wait for the summer season to be able to feast on mangoes. Are you  smelling the sweet aroma of ripe mangoes? For me it’s a big YES. My big haul of organic and  direct from the farm Hapoos mangoes, has arrived. My hands are itching to experiment with many recipes with mangoes.

There are umpteen ways to relish this fruit and to turn your meals interesting. So beat the heat, stay cool and energised with a sense of contentment this summer with this comforting and soothing fruit.

There are so many ways to enjoy this fruit. Some ways are fun, some are indulgent and some are healthy. A sliced mango by itself or get creative and brighten up boring meals. Take your pick and have a blast with this delicious fruit.

To begin with, I have made a delicious dessert made with vanilla sponge cake and filling of whipped cream & mangoes. Its shaped like a dome.

This dessert has different textures. The filling is soft, the cake is chewy. The dessert is sweet and balanced with the little tart mangoes.

It has everything you need to keep your taste buds singing with happiness. So are you ready guys 😊

Preparation time  15 minutes
Cook Time             35 miutes
Serves     1

Ingredients to make Mango Dome :

Let’s make sponge cake first as this is the base for the dessert :

Sugar 125 gms

Unsalted Butter at room temperature 50 gms

Eggs 4/ or 1 cup buttermilk/condensed milk

Vanilla essence 1 tsp

All Purpose Flour 125 gms

Baking Soda 1 tsp

Baking powder 1 tsp

Salt a pinch

Coconut milk 1 cup or less

Simple Sugar syrup 3 to 4 tsp

Mango puree 1/2 cup

Mango pieces chopped

Whipped Cream 1 cup

Mint leaves to garnish

Canned cherries to garnish

How to make Mango Dome

To make sponge cake, cream butter, eggs/condensed milk/buttermilk & sugar together.

Add vanilla essence and beat it with hand blender

Add dry ingredients like Maida/APF, baking soda & baking powder.

Add a pinch of salt

Beat again to blend everything together

Next add coconut milk to adjust the consistency

Pour in greased baking pan and tap on kitchen counter few times to remove air bubbles.

Bake in preheated oven at 180 degrees for 35 to 40 minutes

Remove and cool it on wire rack.

Take a bowl/ steel katori and cut the cake in dome shape. Make 2 semi circle pieces for dome shape. One for upper layer and another for down layer.

Now cover the glass bowl with cling wrap on inner side and let the cling film hang loose.

Fill lower part with 1 piece of cake and cover till corner of glass bowl. If necessary, take few crumbs of cake and adjust the shape.

To make simple sugar syrup :

Traditional simple syrup is made from one part water to one part sugar (1:1).

 Heat the water first, before adding the sugar. Heating the sugar and water together won’t ruin the syrup — it just takes longer to heat. Once the sugar is dissolved, let the syrup cool. Store it in a glass container in the refrigerator for two to three weeks.

Soak it with simple sugar syrup and press with your fingers to form a shape. Place this in freezer to set for 10 minutes or more

Now make the filling :

Take 1 cup whipped cream and add Mango puree and chopped Mango pieces.

Remove cake bowl from freezer and fill with whipped cream filling till 3/4 of bowl.

Now cover the top of dome with another half of cake piece. Again soak it with some more sugar syrup. Press lightly with fingers and cover the dome with overhung cling film.

Put this back again in freezer to chill further for few hours. When serving take out and remove the cling film and un mould the dome on to plate.

Decorate with Mango puree Nd Mango pieces.Garnish with some mint leaves and canned cherries.

Cut it into pieces and enjoy it chilled.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks in the comments section below and give a thumbs up to my Facebook Page. You can now also follow me on Instagram.

I love to hear from you all.

Regards

Tadgola/ iceapple/nunggu/palmfruit Cooler

 

Ice apples or tadgolas are available across coastal regions of India during summer. The fleshy and juicy fruit of the sugar palm tree is probably the only thing you need to eat on a hot sunny summer afternoon.

Mother Nature has its own ways of protecting us from harsh climatic conditions. It is a great way of beating the heat.

Tadgola is translucent and pale white in colour. The fruit is called tadgola in Marathi and Hindi.

The fruit acts like a natural coolant and helps in maintaining the body temperature during summers. The benefits of tadgola make it a perfect thirst quencher during the hottest months.

 It is a great way of beating the heat  The best way of eating it is by removing the white outer covering and putting the whole fruit into your mouth. This is one fruit that I totally love.
Believe me it is pure bliss!

 

Preparation time : 5 minutes
Cooking time : 5 minutes
Serves : 1

 

Ingredients to make Tadgola Cooler

Tadgola/Ice Apple peeled 2

Lime juice 2 tsp

Sugar syrup 2-3 tsp

Soda 150 ml

Mint springs 2

Salt a pinch

Chat masala to coat glass rim

Ice to top

Process to make tadgola cooler :

  • Peel the tadgolas and blend them to make a puree.
  • Add this to a cocktail shaker with lime juice, sugar syrup, mint leaves and top it with ice and soda.
  • Shake well
  • Dip the rim of glass in lime juice. Coat it with chat masala.
  • serve  chilled garnished with lime and mint leaf.

My Tip :

Consume it as soon as you make it. Don’t keep in the fridge

Paneer Lababdar Kathi rolls/Frankie

PANEER LABABDAR KATHI ROLLS/FRANKIE

Kathi roll is an Indian street food, originated from Kolkata, where Indian roti/chapati/ flatbreads are filled with veggies, chicken, mutton etc along with some chutneys and salad.

As Paneer is loved by all, and for a change other than potato tikki filling, I opted for this. These wraps have stuffing of paneer, which is sautéed in spicy masala. The mouth watering spicy masala of paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere.

This recipe is fairly simple and the good part is that it’s quite easy. Traditionally the tortilla for kathi roll is made my mixing all purpose flour or whole wheat flour, but to make it healthier, you can use 100% whole wheat flour, or can use 50 : 50 ratio.

You can get whole wheat tortillas from store or make it at home. Or you can use your leftover chapatis/Roti’s. Just place them in the fridge if not using the same day, next day warm it on griddle and you are sorted.

It is a healthy, nutritious and quick recipe that you can easily prepare at home. Perfect for kids tiffin too! Serve thus along with some fresh salad and you are sorted.

Preparation time : 15 minutes

Cook Time : 20 minutes

Serves 4

INGREDIENTS :  To make Tortillas/roti
DOUGH INGREDIENTS

1 cup Maida
Or 1/2 cup maida & 1/2 cup whole wheat flour
Salt to taste
3/4 cup Water (approx)
1 teaspoon Oil to finish up the dough

Assemble all the ingredients and knead a soft pliable dough. Make equal size balls out of the dough. Dust it with dry dough. Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.

When tawa is hot, transfer the rolled out roti onto the hot tawa. Flip and cook until evenly cooked and brown from both the sides.

Fully cooked and puffed up Tortillas/ roti is ready. Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.

To make Paneer & Mushroom lababdar

200 gms paneer
1 pack of mushrooms
3-4 tbsp oil
1 tsp Cumin seeds ,
2 bay leaves,
2-3 cloves
1.5 tsp crushed ginger garlic
1 medium size onion  chopped,
2 medium size tomato chopped
Salt, turmeric, red chilly powder, cinnamon to taste
1.5 tbsp kitchen king masala
Grounded 1/4 cup of almond, cashew, poppy seed powder
1 medium size onion
2 medium sized tomatoes
1 small sized  green capsicum
1 tsp Kasuri methi crushed
2 tsp Fresh cream

Method
Add cumin, cloves, ginger garlic paste, bay leaves to oil
Add chopped onions and cook it well until it turns translucent.

Once onions are done nicely, add chooped mushrooms. Saute nicely for a while. Add finely chopped tomato, turmeric powder, red chilly powder, kitchen king powder and add 1 tsp garam masala, salt to taste, cinnamon powder, grounded cashew, almond, poppy seed powder and cook it really well until it starts oozing out the oil

Once all these are cooked really well, add onion, tomato, green bell pepper that was cut in big pieces and paneer at this step….after adding the paneer..stir very gently else paneer will break or scramble….

Let it cook well but do not cover the pan at this time….once done you can add lil of dried fenugreek, chopped cilantro/coriander leaves and fresh cream to it.

ASSEMBLING KATHI ROLLS
You will need :
Green chutney
Lahsun chutney
Peeled, washed and cut onions
Shredded lettuce
Pre cooked Rotis/wraps/Tortilla

Let’s start assembling them.

Spread green & red chutney on the wrap/roti.

Place lettuce in the center.

Spread spoonful of paneer mushroom lababdar over lettuce leaf.

Add some onion.

Generously spread some more green chutney on top. As per one’s taste add lemon juice or chaat masala on top.

Start folding the roti.

Secure the edges with a toothpick.

Or wrap the kathi roll in wax paper.

Warm kathi rolls are ready.

Serve hot with potato fingers.

Flavoured Kokum Sharbat

Flavoured Kokum Sharbat

Kokum is a fruit which is famous for its healthy and refreshing cool drink. Kokum juice is not only delicious but it also has several health benefits.

Kokum, is used mainly in Maharashtrian, Konkan and Gujarati cuisine. When added to food it imparts a pink to purple colour and sweet/sour taste. It is a preferred substitute for tamarind in curries and other dishes.

Kokum juice is preferred especially during hot summers. It is delicious and has a cooling effect on the body. It is very refreshing drink. It not only quenches your thirst, but also helps to prevents dehydration and sunstroke due to heat.

During summer Kokum Sharbat is served as a refreshing drink. You can either add sugar to it or salt depending on your taste.

Make this yummy  drink to tickel your tastebuds.

To make Kokum Concentrate at home:

Ingredients required :

100 gm Kokum (I have used wet variety)
2 cups Water
100 gm Sugar
1 tsp Roasted Cumin Powder
1/2 tsp Pink salt
Regular Salt to taste

Instructions :

Soak the  kokum in 2 cups of warm water for 1-2 hours.

Mash it nicely and strain the water. Keep it aside.

Add the leftover Kokum in a pan along with sugar, roasted cumin powder, & both salts.

Cook on low heat for 6-8 minutes until sugar melts.

Add previously made Kokum water in the pan and bring the mixture to a boil.

Cook for another 5 minutes. Kokum syrup should reach almost 1 string consistancy.

Remove the pan from heat and let the mixture cool completely.

Strain the mixture and store in a glass bottle in refrigerator for later use.

Ingredients to make Flavoured Kokum Sharbat

Prep Time : 10 mins
Chilling Time : 2 Hours
Serves : 2

Kokum Concentrate- 5-6 spoons ( less or more as per your taste)

1 green Chilli chopped for extra zing

Coriander-1 tbsp chopped

Ice cubes few

Red Chilli flakes 1/2 tsp

Mint leaves to garnish

Water- 2 glasses

Ginger- small piece (chopped)

Garlic cloves- 2 chopped

Kokum pieces to garnish

How to make Flavoured Kokum Sharbat

Pour water in a jar, add kokum concentrate. Now add chopped Garlic, Ginger and chopped green chilli. Place it in refrigerator for few hours to cool and let the spices get infused in kokum sharbat.

Take it out from the fridge and strain it. Now pour into glasses and add chopped fresh coriander leaves. Sprinkle some red chilli flakes. Add lots of ice cubes.

Garnish with mint leaves and enjoy your spicy kokum sharbat.

 

Gajar Halwa Spring Rolls served with Rabdi

GAJAR HALWA SPRING ROLLS SERVED WITH RABDI

 

I was craving for some classic indian dessert, so the first thought came to my mind, was  Carrot Halwa, but Not the regular one, but with a twist 😜

Gajar Halwa (Carrot Halwa), an epitome of finest Indian sweets, is a delicious dessert prepared from carrots and milk.

This popularly known halwa makes its presence in most special occasions like festivals, celebrations and parties. It is one of the classic Indian sweets that would not fail to impress anyone.

I very well remember once I saw this recipe on TV made by Chef Ajay Chopra, and it was on my mind to give it a try. So, remembering that, I have given this halwa a twist, and made spring rolls out of it. Serve this with Rabdi or scoop of an ice cream, and you bet, everyone would ask for 2nd helping.

Surprise your family and friends by preparing this restaurant style Gajar Halwa Spring Rolls with Rabdi at your home.

Prep Time 10mins
Cook Time 40 mins

Serves 7

Ingredients to make Gajar Halwa Spring Rolls

To make Gajar halwa :

Red Carrots 500 gms

Milk 1 liter

Sugar 1/2 cup less or more to your taste

Milk powder 1 tbsp

Clarified Butter 2 tsp

Chopped dry fruits handful

To make Rabdi :

milk 500 ml

1/4 cup Sugar

To make Spring rolls :

Spring roll sheets readymade 12

Maida slurry 1/4 cup

Oil to deep fry

How to make Gajar Halwa Spring Rolls

Grate 500 gms of peeled red carrots. Boil 1 liter of milk in a non stick pan.

As milk comes to a rolling boil , add the grated carrots and cook on low heat. Continue to stir it at regular intervals.

After nearly 15 minutes when milk almost dries up and fully absorbed in carrots, add 2 tsp ghee. Mix and cook for few more minutes.

Add sugar and cook till water from the sugar dries up completely. Add 1 tbsp milk powder so that remaining moisture with be absorbed by it.

Transfer this cooked gajar halwa into a bowl. Add handful of chopped nuts. Cool it.

For making Rabdi :

Boil 500 ml milk. Add 1/4 Cup sugar, stir continuously and keep scrapping the sides of the pan. Stir and cook till thick, then take off the heat. Keep to cool

To make spring rolls :
Keep spring roll sheets covered in wet cloth.

To seal the edges of spring rolls make slurry. Mix 2 tbsp water+ 2 tbsp apf/maida. Make a thick paste.

Place cooked gajar halwa on one corner of the sheet, start rolling it by tucking in the corners. Roll it tight. Apply slurry on the corners to seal the edges.

Deep fry on low heat till it turns golden brown and crisp. Drain on kitchen towel.

Serve hot with chilled/warm Rabdi.

Video recipe here 👇

 

 

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

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