Three delicious winter sweets you can make at home

Team L&M

Some delightful recipes that you can make at home and enjoy the cold weather more. The recipes are shared by Swapnadeep Mukherjee, Executive Chef, The Metropolitan Hotel & Spa.  

GAJJRELLA HALWA WITH NUTTY CHOCOLATE CRUNCH

Ingredients                                                   Quantity
Milk                                                                        1/2 litre
Carrot                                                                     1 kg
Sugar                                                                       150 gm
Raisins                                                                     50 gm
Cashew nut                                                              50 gm
Green cardamom                                                    5 gm
Desi ghee                                                                 100 gm
Khoya daanedar                                                       200 gm

 

SWEET TART

Ingredients                                                   Quantity
Maida                                                                      300 gm
Butter                                                                      200 gm
Sugar (breakfast)                                                  100 gm
Milk                                                                         200 ml

Method:
Clean and peel carrots, grate coarsely.
In a deep pan add carrots, milk and green cardamom (crushed)
Put it on fire and cook till carrot is cooked and entire milk is consumed
In a separate kadhai add ghee. When warm add raisins and cashew nut.
Sauté for a minute Add ¾th Khoya and sauté for another 3-4 minutes.
Now add cooked carrots and sugar. Cook for another 3- 4 minutes.
Turn off the flame and let it cool.
Line individual pie shells with Gajjrella, top with crumbled Khoya garnished with

Dark chocolate crunch
To prepare tart knead soft dough with all the ingredients. Line tart mould with the dough
Bake in oven at 180- 200 * Celsius for 20- 25 minutes.
Let it cool and demould
Use as required.

 

BEETROOT HALWA 

Ingredients                                        Quantity
Beet Root                                                 500gm
Desi Ghee                                                200gm
Sugar                                                        150gm
Khoya danedar(Reduced milk)            200gm
Green Cardamoms (powder)                01gm
Almond chopped                                     15gm
Cashewnut chopped                                15gm

Method:
First rinse, peel and grate the beet root. Heat ghee in a heavy pan on medium flame.
Add grated beet root and mix well with ghee.
Cook beet root on medium flame. Continue to stir until the moisture evaporates.
Add sugar and continue sauté until beet root halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold

 

LAUKI TART HALWA

Ingredients                                        Quantity
Lauki (Bottle gourd)                             B500gm
Desi Ghee                                                200gm
Sugar                                                         150gm
Khoya danedar(Reduced milk)            200gm
Green Cardamoms (powder)                01gm
Almond chopped                                     15gm
Cashewnut chopped                               15gm

Method:
Rinse, peel and grate the lauki and remove the centre portion. Heat ghee in a heavy pan on medium flame.
Add the grated lauki and mix very well with the ghee. Cook lauki on medium flame. Continue to stir until the moisture evaporates. Add Sugar and sauté till lauki halwa turns thick.
Add Khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold. To give a twist to this halwa, you can get small readymade tart shells and transfer the lauki halwa in it. It tastes excellent when binged in together.