Steps to Make Any-night-of-the-week Gajar ka halwa in vermicelli tarts
Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Quick Gajar ka halwa in vermicelli tarts. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gajar ka halwa in vermicelli tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gajar ka halwa in vermicelli tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Gajar ka halwa in vermicelli tarts is 1 kg. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Gajar ka halwa in vermicelli tarts estimated approx 60 minutes.
To begin with this recipe, we must prepare a few components. You can cook Gajar ka halwa in vermicelli tarts using 11 ingredients and 10 steps. Here is how you cook that.
#thc #thcweek5 #cc2022 #week4 Delightfully delicious, that’s the only way to describe Gajar ka halwa. It's season's first gajar ka halwa, so it has to be special.
Ingredients and spices that need to be Take to make Gajar ka halwa in vermicelli tarts:
- For Gajar ka halwa
- 1 kg red Delhi carrots
- 4 cups full fat milk
- 3/4 cup sugar
- 1/2 cup chopped nuts of your choice
- 1 tsp cardamom powder
- 1/2 cup mava/ khoya (optional)
- For vermicelli tarts
- 1 1/2 cup vermicelli
- 1 tbsp ghee
- 3 tbsp condensed milk
Steps to make to make Gajar ka halwa in vermicelli tarts
- Take vermicelli in a plate and crush them well to small pieces. For making vermicelli tarts, heat a non-stick pan. Add ghee. When it starts melting add vermicelli and roast on very low flame till golden brown.
- Now add condensed milk. Keep stirring unti the vermicelli combines well and turns gooey and dough like.
- Grease a muffin tin with ghee and gradually add the vermicelli into the mould and let it cool to room temperature.
- Demould them and keep aside.
- For making gajar ka halwa, wash, peel and grate carrots and keep aside.
- Now in a deep bottom pan add milk and bring it to boil. Add the grated carrots to the boiling milk. Keep stirring or else the milk will spill out.
- When the milk dries up and carrots soften add sugar. Once you add sugar again the halwa will release some water. Keep cooking on medium heat stirring occasionally.
- When the water dries up add khoya and dry nuts. Mix well. Cook for another 10 minutes and add cardamom powder. Gajar halwa is ready.
- Now take the tarts. Spread some halwa over the tarts. Add some dry fruits and serve hot. Halwa tastes good warm in winters.
- Enjoy!
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