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.

Today we will learn how to make the rava gulab jamun | Sooji Gulab Jamun Recipe using easy step by step instructions and video.

If you got guests in your house and you don’t have the instant gulab jamun mix do not worry. If you have rava in your house then you can make this rava gulab jamun | Sooji Gulab Jamun Recipe easily.

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Do try this rava gulab jamun or sooji gulab jamun and let me know how it has turned out to you.

If you like sweet recipes then you can take a look at my other sweet recipes like mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli, Tomato sweet pachadi.

If you like rava or sooji recipes, then do try these recipes like – rava bread toast, rava payasam, rava kichadi, coconut rava payasam, potato rava cutlets, rava idli.

Video recipe of rava gulab jamun ( sooji gulab jamun )

Printable recipe of rava gulab jamun (sooji gulab jamun )

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Rava gulab jamun | Sooji Gulab Jamun Recipe

Gulab jamun can be made in a traditional way using khoya or mawa or using the bread like bread gulab jamun or just using the store bought gulab jamun instant mix. Now you can also make gulab jamun using the rava (also called semolina or sooji). This rava gulab jamun turns out to be as soft as the traditional gulab jamun and also tastes great.

Course Dessert

Cuisine Indian

Keyword Rava gulab jamun

Cook Time 40 minutes minutes

Soaking time 2 hours hours

Total Time 40 minutes minutes

Servings 6

Author Akila

Ingredients

For sugar syrup

• Sugar - 1.5 cups
• Water - 1.5 cups
• Cardamom - 1/4 tsp
• Saffron - a pinch
• Lemon juice - 1/2 tsp optional
• Orange food colour - a pinch optional and added if saffron is not added
• Vanilla or rose essence- 1/2 tsp optional

For making gulab jamun

• Rava sooji / semolina - 1/2 cup
• Milk - 1.5 cup
• Ghee clarified butter - 1.5 tbsp + little for hands
• Salt - 1 or 2 pinch
• Oil for frying

Instructions

• In the heavy bottom pan add sugar and water and mix until the sugar dissolves completely.
• To this add cardamom and pinch of saffron and allow to boil for some time.
• When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.
• Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.
• Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.
• In the same pan add milk and just warm it. No need to boil it.
• Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.
• When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.
• Transfer this to another vessel and start to knead to make it even more softer.
• Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.
• Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked.
• Once the balls have turned to light brown color remove it from the oil and add them to the sugar syrup which we have prepared previously.
• Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.
• Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.
• Serve the rava gulab jamuns in a bowl.
• Yummy and tasty rava gulab jamuns are ready.

Notes

Check the below notes... 

Step by step instructions of rava gulab jamun recipe

Instructions

For sugar syrup

• Sugar – 1.5 cups
• Water – 1.5 cups
• Cardamom – 1/4 tsp
• Saffron – a pinch
• Lemon juice – 1/2 tsp (optional)
• Orange food colour – a pinch ( optional and added if saffron is not added)
• Vanilla or rose essence- 1/2 tsp (optional)

For making gulab jamun

• Rava ( sooji / semolina ) – 1/2 cup
• Milk – 1.5 cup
• Ghee (clarified butter) – 1.5 tbsp + little for hands
• Salt – 1 or 2 pinch
• Oil for frying

Method for making rava gulab jamuns | Sooji Gulab Jamun Recipe

1. In the heavy bottom pan add sugar.

2. Add water

3. Allow sugar to dissolve completely.

4. To this add cardamom and pinch of saffron and allow to boil for some time.

5. When the sugar reaches single thread consistency then switch off the stove and keep aside the sugar syrup.

6. Now in another heavy bottom pan add 1/2 cup of rava and start frying it. Do not fry it till it becomes brown in color. Before that stage itself remove it.

7. Now Grind this rava to a fine powder. If you are using fine rava then you can use it as it is. No need to grind it.

8. In the same pan add milk and just warm it. No need to boil it.

9. Add the ground rava to this and start mixing it immediately. Do not give any gap as it forms lumps and it will be hard to break later.

10. When you keep on mixing the mixture becomes thicker. Now and the ghee to this and add a pinch of salt and mix it and switch off the stove when it turns thick but still soft.

11. Transfer this to another vessel and start to knead to make it even more softer.

12. Apply some ghee on your hands and start making small soft balls. So that the mixture does not stick on your hands.

13. Now in another vessel add enough oil to fry the balls. Drop the balls one by one on the hot oil and start frying it.

14. Fry it until it becomes light golden color. Do not over fry it. Also do not fry in very high flame as the outer layer becomes black soon and the inner part will not be cooked. Once the balls have turned to light brown color remove it from the oil.

15. add them to the sugar syrup which we have prepared previously.

17. Since the sugar syrup would have cool down by now slightly, heat the sugar syrup slightly once the balls are added. Repeat the same process for the other batch of balls.

18. Let the balls rest in the sugar syrup for 2 to 3 hours so that it completely absorbs the sugar syrup. After three hours of soaking in sugar syrup the balls would have become very soft gulab jamuns.

19. Serve the rava gulab jamuns in a bowl.

Yummy and tasty rava gulab jamuns are ready.

Notes

1. My rava or sooji is not that fine. So I grind and made to a powder. If you have a fine rava, then you can use as it is without grinding. Also when we make it to a powder form the dough becomes very soft and we can easily knead it and we get very soft gulab jamun.

2. Adding salt is optional, but it enhances the taste.

3. If you like you can add any essence of your choice.

4. Adding saffron or orange food color is purely optional.

5. You need to add the rava when the milk is like warm. Do not boil the milk.

6. Once rava is added to the milk you need to keep stirring or else lumps would be formed and it will be hard to break while kneading. Also once rava is added immediately keep it in low flame.

7. While Frying the rava no need to fry till it becomes light brown. You need to stop before it changes its colour.

The post Rava gulab jamun | Sooji Gulab Jamun Recipe appeared first on Learning-to-cook.

Today we will see the preparation of Tomato sweet Pachadi | Thakkali Sweet Pachadi recipe with video and step-by-step instructions.

I have tasted this Tomato sweet Pachadi | Thakkali Sweet Pachadi in Tamil Brahmin weddings in my childhood. After coming to Singapore I missed going to the weddings and I missed this pachadi as well.

While browsing the net I came across jeyashri’s site and tried the pachadi and it came out really well. It was so authentic and traditional that I got the taste of the tomato sweet pachadi which I used to eat in the weddings.

I made this Pachadi in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi’s outcome is simply awesome.

If you love this pachadi then you can also try my other recipes in this blog such as mango halwa using corn flour, traditional mango halwa, Rava Kesari, Semiya Kesari, Badam halwa, chana dal halwa, pooran poli.

If you like recipes using tomato, then do check out these recipes – Onion tomato chutney, tomato bread toast, garlic tomato chicken roast, thakkali thokku, cucumber tomato salad, Tomato pulao.

Video recipe of tomato sweet pachadi

Printable recipe of tomato sweet pachadi

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Tomato sweet Pachadi | Thakkali Sweet Pachadi

Tomato sweet Pachadi | Thakkali Sweet Pachadi is an authentic dish which is served in Tamil Brahmin weddings. in a traditional way that it takes more time like 45 to 50 minutes to get the correct consistency. But it is worth your time because the sweet and tangy taste of this Pachadi's outcome is simply awesome.

Course Dessert

Cuisine South Indian

Keyword tomato sweet pachadi

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Author Akila

Ingredients

• Tomatoes - 8 medium sized
• Sugar- 1.5 cups
• Water - 0.5 cup or less
• Ghee - 3 tbsp
• Cashews - 15 to 20
• Raisins - 12 to 15
• Dates - 4 to 5 seedless dates chopped finely
• Salt - pinch optional ( I didn't add here )

Instructions

• In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.
• Fry them nicely till the cashews have become light golden color. Remove and keep them aside.
• In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.
• Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.
• To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.
• After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.
• Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.
• Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.
• Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.
• Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

Step by step instructions of tomato sweet pachadi

Ingredients

• Tomatoes – 8 (medium sized)
• Sugar- 1.5 cups
• Water – 0.5 cup or less
• Ghee – 3 tbsp
• Cashews – 15 to 20
• Raisins – 12 to 15
• Dates – 4 to 5 ( seedless dates chopped finely)
• Salt – pinch (optional) ( I didn’t add here )

Method of making tomato sweet pachadi

1. In the heavy bottom pan one tablespoon of ghee and cashews raisins and dates.

2. Fry them nicely till the cashews have become light golden color. Remove and keep them aside.

3. In the same pan add sugar and water. No need to wait for the sugar to dissolve completely. Just add the water and slightly mix and leave it. Also do not add more water than mentioned because the tomatoes will leave out water while cooking.

4. Now add the tomatoes and Cook the tomatoes nicely and smash them if you find any big pieces.

5. To get the perfect consistency the tomatoes need to be cooked for nearly 40 to 50 minutes of time. Also always cook them in low to medium flame after 30 minutes of time.

6. After 30 minutes of time and one tablespoon of ghee and again after 45 minutes of time and one tablespoon of ghee so that it gives a rich taste.

7. Once all the water content evaporates and the tomatoes will get the glossy texture and the consistency becomes thick.

8. Now you can add the fried cashews, raisins and the dates and mix them for 2 minutes.

9. Serve the tomato sweet Pachadi either hot or cold. It will taste awesome in both the ways.

10. Yummy & Tangy tomato sweet pachadi is ready to be served.

Notes

1. Do not add more water than mentioned as the tomatoes leave water.

2. Adding salt is purely optional.

3. Also you can add little cardamom or vanilla essence if you want some flavor.

4. This.can.be stored more than 3 weeks in refrigerator.

5. Dates should be deserts and chopped finely.

6. If you want, you can add a pinch of salt. It enhances the taste.

7. If you want to make healthier version, then replace sugar with jaggery or palm sugar and try.

The post Tomato sweet Pachadi | Thakkali Sweet Pachadi appeared first on Learning-to-cook.

Let us learn the Recipe of Semiya Kesari | How to make Semiya kesari recipe with video and with step by step instructions today. This is very similar recipe to Rava Kesari but you would not need that much ghee as that of Rava Kesari.

I have tasted this semiya kesari only twice that too in marriage functions. From that time onwords I want to try this kesari but somehow I missed all these days.

If you got sudden guests and you are out of idea what to prepare, do not hesitate much and prepare this delicious semiya kesari and you won’t regret it. This semiya kesari can be prepared in 20 min of time and you can surprise your guests.

You can also try other easy desserts like –

• Rava Kesari
• semiya payasam
• pasta payasam
• javvarisi payasam
• badam halwa
• chocolate burfi
• Mango kalakhand

If you want more desserts to try out, then check the page – Sweet Recipes

Video Recipe for Semiya Kesari Recipe

If you want step by step instructions read below.

Printable recipe of Semiya Kesari Recipe

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Semiya kesari | How to make Semiya Kesari Recipe

Semiya kesari is an easy and tasty dessert which you can finish within 20 to 30 minutes.

Course Dessert, sweet

Cuisine Indian

Keyword how to make semiya kesari, semiya kesari, vermicelli kesari

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akila

Ingredients

• Semiya / Vermicelli - 1 cup thin variety
• Ghee - 2 tbsp
• Cashews - 7 or 8 broken
• Raisins - 12 to 15
• Water - 1.25 to 1.5 cups or check instructions from vermicelli packet
• Sugar - 1/2 cup or adjust according to your taste
• Orange food colour - a pinch
• Cardamom power - little
• Salt - a pinch
• Vanilla essence - 1/2 tsp optional

Instructions

• In the pan add one tablespoon ghee.
• Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.
• In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.
• For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other's you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.
• Add a pinch of salt to enhance the taste. Allow the water to boil.
• Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.
• Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.
• Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.
• It's the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don't like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that.
• Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.
• Tempting and tasty Semiya Kesari is ready to be served.

Notes

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you're having thick Variety semiya then you might need to increase the quantity of water.

Step by step instructions for Semiya Kesari Recipe

Ingredients

• Semiya / Vermicelli – 1 cup ( thin variety )
• Ghee – 2 tbsp
• Cashews – 7 or 8 ( broken)
• Raisins – 12 to 15
• Water – 1.25 to 1.5 cups ( or check instructions from vermicelli packet )
• Sugar – 1/2 cup ( or adjust according to your taste )
• Orange food colour – a pinch
• Cardamom power – little
• Salt – a pinch
• Vanilla essence – 1/2 tsp ( optional )

Method for preparing Semiya Kesari

1. In the pan add one tablespoon ghee.

2. Fry the cashews for one minute in medium Flame and the reasons for 30 to 40 seconds in medium Flame.

3. In the same pan add to 1 cup of this semiya (thin vermicelli) and Fry till it becomes into golden brown. Remove and keep it aside.

4. For the brand of Semiya which I used 1 to 1.25 cups is enough for cooking. For other’s you can use 1.5 cups of water or cook the vermicelli According to the instructions given in the packet.

5. Add a pinch of salt to enhance the taste. Allow the water to boil.

6. Now add the fried vermicelli (fried semiya) and cook it, till it becomes soft.

7. Add half a cup of sugar and let the sugar dissolve completely. You can adjust the sugar according to your taste.

8. Now add another one tablespoon of ghee and cook for a while of about 3 to 4 minutes. Now semiya turns into a glossy texture.

9. It’s the perfect time to add the food color. Instead of adding the orange food color powder directly you can mix with 1 tablespoon of milk or water and you can add it. Also if you don’t like to add the artificial food color you can soak a pinch of saffron in warm milk or warm water and you can add that also.

10. Now add the crushed cardamom and also the fried cashews and raisins and mix for a while.

11. Tempting and tasty Semiya Kesari is ready to be served.

12. So the same Semiya Kesari warm or hot.

Notes:

1. I have added only one tablespoon of ghee in this recipe. If you want to add more you can add according to your taste.

2. Adding salt is not necessary but I feel it enhances the sweet recipe.

3. The vermicelli I used is of thin Variety so I have used 1 to 1.25 cups of water. So if you’re having thick Variety semiya then you might need to increase the quantity of water.

The post Semiya Kesari | vermicelli Kesari Recipe | Sweet Recipes appeared first on Learning-to-cook.