Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Carrot Halwa Using Khoya

Carrot halwa using khoya recipe with easy step by step instructions for your easy understanding and learning.

Carrot halwa is one of the famous Indian Dessert which is served in marriage functions with icecream. Though i dont like this combo, many people do love it. In those halwas, You will get a little crunchy taste in some of the carrot halwa and it is due to the adding of khoya.

Carrot halwa can be made either in a traditional way with milk or with quick versions like using condensed milk or carrot halwa using khoya or mawa which really takes only half the time of the original/traditional halwa. This carrot halwa can also be prepared in microwave or in pressure cooker.

If you love carrot halwa, you can check my other halwa recipes below,

• Badam halwa
• Apple halwa
• Banana halwa
• Tradional mango halwa
• Quick mango halwa
• Tradional carrot halwa
• Beetroot halwa
• Chana dal halwa
• Milk Halwa

If you love my recipes, then do subscribe to my Youtube channel and support me. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Printable recipe of Carrot Halwa Using Khoya

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Carrot Halwa Using Khoya

Carrot Halwa using Khoya recipe is such an easy dessert as it takes really half the time as that of preparing the traditional carrot halwa using milk. So we can say it as Instant carrot halwa recipe too.

Course Dessert

Cuisine Indian

Keyword carrot halwa, carrot halwa using khoya

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 400kcal

Author Akila

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Instructions

• Take the carrots.
• Grate the carrots.
• It has come to 2 bowls for me.
• In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)
• Add the chopped cashews and some raisins.
• Fry them till cashews becomes light brown.
• Remove them from the pan and keep aside.
• In the same pan, add the grated carrots.
• Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.
• It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.
• Add the khoya or mawa and sugar.
• Let the khoya and sugar melt and carrots gets cooked with this also.
• Khoya melted nicely.
• Adjust the sugar if you need.
• When the halwa doesn’t gets stick to the sides, then it is the right consistency.
• Lower the flame now.
• Add the cardamom and the fried cashews and raisins. Mix them well.
• After 2 minutes, switch off the stove.
• Serve it in a bowl.

Notes

Check the below notes 

Step by step instructions of Carrot Halwa using Khoya

Ingredients

• Delhi carrots – 3
• Khoya – 3/4 cup
• Ghee – 4 tbsp
• Sugar – 1 cup
• Cashews & raisins – little
• Cardamom powder – little

Method to prepare carrot halwa using khoya

Take the carrots.

Grate the carrots. If you have more carrots, then chop the carrots in a medium sizes and grate in a mixer grinder.

It has come to 2 bowls for me.

In a pan, add 4 tbsp ghee. For 1 bowl ( 2 tbsp)

Add the chopped cashews and some raisins.

Fry them till cashews becomes light brown.

Remove them from the pan and keep aside.

In the same pan, add the grated carrots.

Saute them nicely in the ghee itself. We are not going to add any milk to cook the carrots. So we need to saute them nicely.

It took around 12 minutes for me for the carrots to cook in ghee alone. The quantity also reduced.

Add the khoya or mawa and sugar. (sugar is added only half amount first).

Let the khoya and sugar melt and carrots gets cooked with this also.

Khoya melted nicely.

Adjust the sugar if you need.

When the halwa doesn’t gets stick to the sides, then it is the right consistency.

Lower the flame now.

Add the cardamom and the fried cashews and raisins. Mix them well.

After 2 minutes, switch off the stove.

Serve it in a bowl.

Yummy yummy carrot halwa using khoya is ready.

The post Carrot Halwa Using Khoya | Easy Carrot Halwa appeared first on Learning-to-cook.

Apple Beetroot Carrot Juice | ABC Juice is such a healthy and tasty juice which helps in purifying the blood and is good source of dietary fiber and vitamin c.

Apple Beetroot Carrot Juice | ABC juice

Apple Beetroot and Carrot Juice aka ABC juice is a juice which I started to like 3 months before. Yes just 3 months before only. I really don’t have idea that beet root can be used in the juice. In my office canteen, they opened a new juice shop and in the juices list, they mentioned ABC juice. Wondering what it could be, enquired the shopper and she said it is Apple Beetroot and Carrot juice. I just ordered with a doubt how it might taste and to my surprise, I loved the juice in the first sip itself. From that time, I used to order this juice without sugar and ice. I really love it without sugar and ice. They have a big juice extractor to prepare this ABC juice.

Since i do not have it at home, I used my regular mixer grinder to do this, by adding little water and filtering it. Though the outcome was not same like the canteen juice, still I loved it. (Soon will buy the juice extractor… he he he). If you have the juice extractor, never miss to try this juice.

You can view all the healthy Summer drinks here.

Some are below
Mango Lemonade
Papaya Juice
Grape Juice
Almond Banana Carrot Smoothie
Dates and Almond Milk

Health Benefits of ABC Juice

The health benefits of apple are, it reduces the risk of lung cancer, colon cancer and decreases the white fat, obesity, glucose intolerance and fatty liver diseases. It is good source of dietary fiber and vitamin c.

The health benefits of beetroot are, it protects again liver disease, lowers the blood pressure, increases the blood flow, good for diabetic patients.

Health benefits of carrots, everybody knows that it is a good source of β-carotene, which are metabolised into vitamin A in humans, that helps to improve the poor vision. Besides that, they are rich in antioxidants, and minerals and are used to treat the digestive problems, constipation.

(Information got from wiki – apple, beetroot, carrot).

How to make ABC Juice

Ingredients

Apple – 2

Beetroot – 1

Carrot – 1 (medium sized)

Water – 1/2 cup ( no need for water, if you use juice extractor)

Method to prepare Apple Beetroot Carrot Juice

1. Wash the apple, beetroot and carrot nicely.

2. Peel off the beetroot and carrot skin.

3. If you have juice extractor, add the beetroot, carrot and apple and extract the juice. Thats it. (tastes superb). If you do not have juice extractor, grate them using the grater. Add to the mixer by adding water.

5. Extract the juice by using a juice filter. (tastes good).

5. Serve it.

Notes:

If you like your juice to be sweet, just add 1 tsp sugar. ( But I do not recommend, as it spoils the taste)

If you are grinding using mixer, do not add more water, as it becomes more watery.

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Apple Beetroot Carrot Juice | ABC Juice

Apple Beetroot Carrot Juice | ABC Juice is such a healthy and tasty juice which helps in purifying the blood and is good source of dietary fiber and vitamin c.

Course Drinks

Cuisine Indian

Keyword ABC Juice, Apple Beetroot carrot Juice

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Akila

Ingredients

• Apple - 2 
• Beetroot - 1
• Carrot - 1 medium sized
• Water - 1/2 cup no need for water, if you use juice extractor

Instructions

• Wash the apple, beetroot and carrot nicely.
• Peel off the beetroot and carrot skin.
• If you have juice extractor, add the beetroot, carrot and apple and extract the juice. Thats it. (tastes superb)
• If you do not have juice extractor, grate them using the grater. Add to the mixer by adding water.
• Extract the juice by using a juice filter. (tastes good).
• Serve it.Notes:If you like your juice to be sweet, just add 1 tsp sugar. ( But I do not recommend, as it spoils the taste)If you are grinding using mixer, do not add more water, as it becomes more watery.

Notes

Check the above notes.

The post Apple Beetroot Carrot Juice | ABC juice | Juice recipes appeared first on Learning-to-cook.

Carrot Kheer / Carrot payasam is a simple, healthy and delicious dessert which can be made very easily. Though I wanted to try this kheer before somehow I kept postponing it. Also there are many versions in preparing this carrot kheer and this one is mine and I feel it is simple and suits my taste. Do try it and let me know. You can see different kheer / payasam recipes in my blog. Some are below.

Some Payasam Recipes in this blog
Mango Payasam
Jackfruit payasam
Pasta payasam
Quinoa Payasam
Semiya Kheer

How to make carrot kheer

Preparation time: 15 min | Cook Time: 15 min | Serves: 3

Recipe Category: Dessert | Recipe Cuisine: South Indian

Ingredients
Carrot – 1
Milk – 1.5 cups + 3 tbsp
Almonds – 7 to 8 (optional)
Cashews –  5 to 6 for frying in ghee +  10 (optional)
Raisins – 8 to 10 for frying in ghee
Sugar – 4 tbsp ( or as per taste )
Ghee – 2 tsp
Saffron – few strands
Cardamom pods – 3 (crushed)
Hot water for soaking almonds and cashews

Method 

1. Grate the carrots. Soak the almonds and cashews in hot water for 30 to 45 min.
2. In a pan/kadai, add 1/2 tsp ghee.

3. When it is hot add the cashews, fry till golden brown and keep it separately. In the same pan, add the raisins, fry it and keep it separately.

4. In the same pan, add 1 tsp ghee and add the grated carrots and fry it till the shhh sound stops (around after 4 to 5 min.)

5. Add 2 to 3 tsp milk and saute them slightly for another 3 min.

6. Transfer the content to the mixer, along with the soaked almonds, cashews and sugar. Grind to a smooth paste. (Add 2 to 3 tsp milk if needed)

7. In the same pan, add milk and add the saffron. Allow to boil.

8. Add the ground paste and mix nicely. Care to be taken, that it might get stick to the bottom and the sides of the pan. Keep on stirring gently.

9. Add the crushed cardamom and the fried cashews and raisins. Give a stir. Check whether the kheer came to a little thick consistency as shown below.

10. Switch off the stove and serve the hot and delicious carrot kheer.

Delicious, Tasty and Healthy Carrot Kheer is ready

Note:
1. Addition of cashews while grinding is purely optional. It enhances the kheer taste. If you are health or diet conscious, you can avoid it.

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Carrot and Beans Stir fry or Carrot and Beans poriyal – is one of my sons favorite stir fry. Its always been a great task as a mom, to give some veggies to the children and need to run behind them to feed these veggies and say lots of stories to them. My children did the same, until they started eating this combination in Hotel Saravana Bhavan. After having tasted this stir fry, my son, started a liking to this carrot and bean stir fry and whenever I used to buy these veggies, my son, asks me to cook this poriyal. This recipe is not for the experienced cooks, but for the beginners and bachelors. Now we go the recipe and see how to make Carrot and Beans Poriyal.

How to make carrot Beans Poriyal / Carrot and beans Stir fry

Preparation time: 20 min | Cook Time: 20 min | Serves:4
Recipe Category: Side Dish | Recipe Cuisine: South Indian

Ingredients

• Carrot – 1 (chopped to small pieces)
• Beans – 100 gms (chopped to small pieces)
• Green gram – 5 tsp
• Oil – 2 tsp
• Mustard seeds – 2 pinchs
• Urud dal – 1/2 tsp
• Dry red chilli – 2
• Curry leaves – few
• Onion – 1 small
• Coconut – 1/4 cup
• Turmeric – 1/4 tsp (optional)
• Salt – as per taste
• Water – 1/2 cup and 1/4 cup for sprinkling

Method
1. Wash and pressure cook the green gram / moong dal or paasi paruppu for 1 whistle with 1/2 cup of water. Drain the excess water and keep aside. (Dont cook more, as it tends to cook faster).

2. Cut the carrot and beans in to small pieces as shown. In a vessel, add oil and when hot, add in the black gram, mustard seeds and curry leaves.

3. Add the red chillies and fry for few min. Add the chopped onion and fry till they are translucent. Add in the salt and turmeric powder (optional).

4. Add in the veggies now sprinkling little water. Here you can use the excess water of the cooked moong dal if any or you can use the ordinary water. Do not add excess water as the veggies may over cooked and may loose their crunchiness. Add in the Moong dal now.

5. Give a stir and allow to cook. When the veggies got cooked, then add in the grated coconut and give a stir.

6. Serve the yummy carrot beans poriyal as the side dish for any rice.

Notes:

• If you want, you may add sambar powder along with turmeric powder.
• Turmeric powder is optional.
• If you do not like coconut, you can omit that too.

You may also look at other Poriyal recipes

Pavakkai Poriyal / Bitter gourd stir fry

Pudalangai Poriyal / Snake gourd stir fry

Uruali Kizhangu Poriyal / Potato fry

The post Carrot and Beans Poriyal | Carrot and Beans Stir Fry | Side dishes for Rice | Poriyal Recipes appeared first on Learning-to-cook.

Ingredients:

• Almonds – 1 cup
• Grated carrot – 1 cup
• Banana – 1
• Sugar – as needed
• Full cream Milk – 3 cups
• Water – 1 cup
• Ice cubes – as required.

Method:

1. Take the almonds/badam and soak in hot water for 2 hrs (it is good to replace the hot water after 1 hr, with some more hot water) or soak in normal water for 5 hrs.

2. Meanwhile grate the carrot. Cut the banana just before using it else it may become black.

3. After 2 hrs, remove the skin of the almonds.
4. Transfer the almonds, carrot and banana to the food processor or mixer grinder.

5. Add in the sugar and milk and process/grind it until it becomes to a smooth paste.

6. Add the ice cubes and give a stir again.

7. Filter it to filter out the residue and serve it chilled.

The post Almond Banana Carrot Smoothie | Summer Special Drinks appeared first on Learning-to-cook.

Ingredients

• Rice Sevai – 2 cups
• Carrots – 1/4 cup (small pieces)
• Peas – 1/4 cup
• Corn – 1/4 cup
• Raw Mango – 1/4 piece (grated or cut into thin lengthy pieces) (optional)
• Green Chillies – 3 (chopped finely)
• Urud dhal – 2 tsp
• Bengal gram dhal – 2 tsp
• Mustard – a pinch
• Salt – as per taste
• Oil – 3 to 4 tsp
• Curry Leaves – few
• Coriander leaves – few for garnishing
• Hot water – 3 cups
  

Method

• In a large bowl, add little salt and rice sevai and pour the hotwater on it till it gets soaked well and cover with a lid and leave it for 4 to 5 mts.
• It becomes soft and filter the water from it and keep the rice sevai aside.
• In a pan, add oil, mustard, urud dhall, bengal gram dhall and fry for few minutes.
• Add curry leaves and green chillies to it.
• Now add the vegetables – carrot, peas and corn and fry them nicely.
• After the carrot becomes soft, add the grated mango pieces and just fry for an minute.
• Mix the rice sevai now with this and mix well and cook for few minutes adding salt.
• Garnish with coriander leaves and serve hot.

Note:

• Adding mango is optional.
• Do not add the mango pieces along with other veggies, since it gets cooked easily and you cannot get the crunchy taste.
• You can add any veggies of your choice.

Sending this to Food palette series event

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Ingredients

• Basmathi Rice – 2 cup
• Water – 3 cups
• Carrot – 1 cup
• Peas – 1 cup (I used frozen peas)
• Onion – 2 
• Green chillies – 5
• Cinnamon stick – 2 (crushed)
• Cardomom – 4
• Star anise – 3
• Cloves – 5
• Fennel seeds – 1 tsp
• Cumin seeds – 1/4 tsp
• Ginger garlic paste – 1 tsp
• Oil – 2 tsp
• Ghee – 3 tsp
• Coriander leaves – 1/4 cup
• Mint leaves – 1/2 cup
• Salt – as needed

Method

• Wash and soak rice for 15 to 20 minutes.
• Meanwhile, cut the vegetables and keep everything ready.
• In a Pressure cooker, add the oil, and when it is hot, add all the spices one by one and fry till they give nice aroma.
• Now add the onions, green chillies and ginger garlic paste.
• When Onions becomes transparent, add the coriander leaves, mint leaves and then the carrot and peas and cook for 3 mts.
• Now add the rice, 2 tsp ghee and fry for another 1 minute.
• Add the water and salt.
• Check for the seasoning and allow it to boil.
• Close the lid and wait for 6 whistles (My cooker goes for 6 whistles, check with your pressure cooker and keep the no. of. whistles – some times it may vary) and switch off the stove.
• Open the lid and add the remaining ghee and mix it slowly.
• Serve hot with any raitha. [ I served it with ccc raitha ].

• My event – Celebrating Independence Day – 2010
• Sanyuktha’s Visual Treat Event
• Priya’s CWS – Fennel Seeds

The post Carrot Peas Pulao appeared first on Learning-to-cook.

Ingredients

• Curd/Yogurt – 1.5 cup
• Carrot (grated) – 1/2 cup
• Cauliflower – 1/2 cup (Finely chopped)
• Coriander – 1/4 cup(finely chopped)
• Green chilli – 3 (chopped finely)
• Salt – as needed

Method

• Mix all the above ingredients in a bowl.
• Serve it as a side dish.

This goes to the following wonderful events

My event – Celebrating Independence Day – 2010
Sanyuktha’s A Visual Treat
PJ’s Scrumptious Delights from leftovers

The post Carrot-Cauliflower-Coriander Raitha (CCC Raitha) (CCC Pachadi) appeared first on Learning-to-cook.

Ingredients

• Carrot – 2 (grated)
• Onion – 1 small (chopped finely)
• Ginger – 1″ piece (chopped finely)
• Garlic – 5 cloves(chopped finely)
• Red chilli – 3
• Curry leaves – few
• Salt as per taste
• Oil – 3 tsp
• Mustard seeds – a pinch
• Urud Dhall – 1/4 tsp

Method

• In a kadai, add 2tsp of oil, onion, garlic, ginger, red chilli and curry leaves.
• Saute untill the onion becomes brown.
• Add the grated carrot and cook well till the raw smell goes off.
• Transfer this content to the blender or mixer grinder adding required salt and blend well to a fine paste.
• In a small pan, add 1tsp of oil, mustard seeds and urud dhall and curry leaves.
• In a bowl, add the carrot paste and the above thallipu and mix well.
• Serve as a side dish for idli or dosa.

[This goes to the Event: Healing foods – Carrot by Siri and hosted by Suma]

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