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.
