Gajar Halwa Crepes in Rabri
A unique way to serve Gajar ka Halwa 😃
Recipe of gajar halwa -
Ingredients:
* 10 medium tender juicy carrots
* 4 cups full milk
* 4 tablespoon ghee (clarified butter)
* 10 to 12 tablespoon sugar or as required
* 20-25 whole cashews (kaju)
* 5 to 6 green cardamom (chotti elaichi) - powdered finely in a mortar-pestle or about 1/3 teaspoon cardamom
Method:
1. Rinse, peel and grate the carrots.
2. In a kadai or deep thick bottomed pan combine milk and grated carrots.
3. On a low to medium flame, bring the whole mixture to a boil and then simmer.
4. While the mixture is simmering on a low flame, keep on stirring in between.
5. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
6. When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
7. Stir well and continue to simmer and cook on a low flame.
8. Do keep on stirring the gajar halwa in between.
9. Towards the end, add the cashews and simmer till all the milk is evaporated. switch off the burner.
10. Serve gajar halwa hot, warm or you can also serve it cold.
Recipe of rabri -
Ingredients:
* 1 litre full fat whole milk
* 2-3 tablespoon sugar or add as required
* 5 to 6 green cardamoms, crushed
2 tablespoon almonds and 2 tablespoon pistachios - blanched and sliced
Method:
1. Take 1 litre of full fat whole milk in a thick bottomed kadai or pan & heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2. Lower the flame and keep on simmering the milk
3. Meanwhile soak almonds and pistachios in hot water for 30 minutes. then remove their peels.
4. Slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
5. Once the milk reduces to half, then add sugar and 1/2 tsp cardamom powder. stir gently.
6. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the flame.
7. Stir gently and then add the slivered pistachios.
For crepes -
Ingredients:
3 big spoons of refined flour
1/2 cup cornflour
2 tsp melted butter
Method:
1. Mix all with 1/2 cup water and whisk well to avoid any lumps.
2. Heat a non stick pan or tawa.
3. Drop 1/2 tsp butter and wipe with tissue.
4. Pour a spoonful of batter and spread like a dosa making a thin crepe.
5. When it peel off turn till light brown spots appear.
Assembling:
1. Place the crepe on a flat surface and put 2 tbsp halwa at one end and roll to (like a Swiss roll)
2. Cut into 2-3 pieces as per your choice and place in a plate with rabri as a base.
Your dessert is now ready!
Recipe of gajar halwa -
Ingredients:
* 10 medium tender juicy carrots
* 4 cups full milk
* 4 tablespoon ghee (clarified butter)
* 10 to 12 tablespoon sugar or as required
* 20-25 whole cashews (kaju)
* 5 to 6 green cardamom (chotti elaichi) - powdered finely in a mortar-pestle or about 1/3 teaspoon cardamom
Method:
1. Rinse, peel and grate the carrots.
2. In a kadai or deep thick bottomed pan combine milk and grated carrots.
3. On a low to medium flame, bring the whole mixture to a boil and then simmer.
4. While the mixture is simmering on a low flame, keep on stirring in between.
5. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
6. When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
7. Stir well and continue to simmer and cook on a low flame.
8. Do keep on stirring the gajar halwa in between.
9. Towards the end, add the cashews and simmer till all the milk is evaporated. switch off the burner.
10. Serve gajar halwa hot, warm or you can also serve it cold.
Recipe of rabri -
Ingredients:
* 1 litre full fat whole milk
* 2-3 tablespoon sugar or add as required
* 5 to 6 green cardamoms, crushed
2 tablespoon almonds and 2 tablespoon pistachios - blanched and sliced
Method:
1. Take 1 litre of full fat whole milk in a thick bottomed kadai or pan & heat the milk on a low to medium flame, till the milk starts to froth or form a layer of cream/malai on top.
2. Lower the flame and keep on simmering the milk
3. Meanwhile soak almonds and pistachios in hot water for 30 minutes. then remove their peels.
4. Slice or chop them and keep aside. do keep a check on the simmering milk when soaking as well as slicing the almonds, pistachios.
5. Once the milk reduces to half, then add sugar and 1/2 tsp cardamom powder. stir gently.
6. When the milk gets reduced to 1/3 or 1/4 of its original quantity, then switch off the flame.
7. Stir gently and then add the slivered pistachios.
For crepes -
Ingredients:
3 big spoons of refined flour
1/2 cup cornflour
2 tsp melted butter
Method:
1. Mix all with 1/2 cup water and whisk well to avoid any lumps.
2. Heat a non stick pan or tawa.
3. Drop 1/2 tsp butter and wipe with tissue.
4. Pour a spoonful of batter and spread like a dosa making a thin crepe.
5. When it peel off turn till light brown spots appear.
Assembling:
1. Place the crepe on a flat surface and put 2 tbsp halwa at one end and roll to (like a Swiss roll)
2. Cut into 2-3 pieces as per your choice and place in a plate with rabri as a base.
Your dessert is now ready!
