Gajar Ka Halwa Barfi Recipe
Gajar Ka Halwa Barfi is one of heavenly soulful & tasty indian dessert. Through this post we will guide you the Recipe of Gajar Ka Halwa Barfi. Barfi is a dense milk based sweet from the Indian subcontinent, a type of mithai, possibly originating from Eastern regions of the Indian subcontinent. The name is a derivative of the Persian word barf, which means snow. A few of the famous varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), pista barfi(made with ground pistachios), and sing barfi (made with peanuts).
10 Large Carrots Thickly Grated
20 Almonds Blanched Peeled & Slivered
8 Tbsp Clarified Butter at room temperature + for garnishing
500 Gm Sugar
2 Tsp Green Cardamom Powder
400 Gm Condensed Milk
20 Pistachios Blanched Peeled & Slivered
360 Gm Grated Mawa
First we grease a 6 by 8 inch aluminium tray. Now we heat the Clarified Butter in a wok. Add the Carrots & saute till the moisture is absorbed. Add the Sugar. Mix very well then cook till the carrots are soft & moisture is absorbed. Now add the Cardamom Powder, Mawa & Condensed Milk. Mix very well. Cook till the Mawa Melts & the mixture thickens. Add the Raisins. Mix very well. Now pour the mixture into the greased tray & spread evenly. Sprinkle the Almonds & Pistachios. Wait till cool by itself. Now cut into required shape pieces then eat or serve as you wish.
Mawa is very well known as Khoya / Khoa.
For cooling place in a refrigerator to set.
What is Barfi
The flavour of a barfi is often enhanced with fruits or nuts and spices. Barfis are usually coated with a thin layer of edible metallic leaf known as vark. They are typically cut into square, diamond, or round shapes. The sweet is easily adapted for casual occasions to the most formal event. Different types of Barfi vary in their colour and texture.
The most popular spice used to flavour this dessert is cardamom. However, dependent on where it is prepared, many different flavourings are added to this simple but popular dessert.
What is Mawa
It is a dairy product. Originating from the Indian subcontinent. Widely used in the cuisines of the Indian subcontinent, encompassing India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is lower in moisture than typical fresh cheeses such as ricotta. A concentration of milk to one-fifth volume is normal in the production of khoa. Khoa used as the base for a wide variety of Indian sweets.
The gradual evaporation of its water content leaves only the milk solids. The ideal temperature to avoid scorching is about 80 °C (180 °F).Another quick way of making khoa is to add full fat milk powder to skimmed milk and mixing and heating until it becomes thick. This may, however, not have the same characteristics as traditionally made khoa.
Why we need to eat Carrots ?
Carrot is a root vegetable. Usually orange in color, though purple, black, red, white, and yellow cultivars exist. Carrots are a domesticated form of the wild carrot, Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars are harvested four months later (120 days).
They grow best in full sun but tolerate some shade. The optimum temperature is 16 to 21 °C (61 to 70 °F). Carrots benefit from strongly scented companion plants. The pungent odour of onions, leeks and chives help repel the carrot root fly,and other vegetables that team well with carrots include lettuce, tomatoes and radishes, as well as the herbs rosemary and sage.
Carrots thrive in the presence of caraway, coriander, chamomile, marigold and Swan River daisy. They can also be good companions for other plants; if left to flower, the carrot, like any umbellifer, attracts predatory wasps that kill many garden pests. Raw carrots are 88% water, 9% carbohydrates, 0.9% protein, 2.8% dietary fiber, 1% ash and 0.2% fat.
Carrot dietary fiber comprises mostly cellulose, with smaller proportions of hemicellulose, lignin and starch. Free sugars in carrot include sucrose, glucose, and fructose.The carrot gets its characteristic, bright orange colour from β-carotene, and lesser amounts of α-carotene, γ-carotene, lutein, and zeaxanthin.α- and β-carotenes are partly metabolized into vitamin A, providing more than 100% of the Daily Value (DV) per 100 g serving of carrots. Carrots are also a good source of vitamin K (13% DV) and vitamin B6 (11% DV), but otherwise have modest content of other essential nutrients.
Desserts are a standard staple in restaurant menus, with different degrees of variety. Pie and cheesecake were among the most popular dessert courses ordered in U.S. restaurants in 2012. Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods. Fresh or cooked fruit with minimal added sugar or fat is an exception.