Gajar ka Halwa / Carrot Halwa



  • 2 cups grated Carrot
  • 1½ cup milk
  • 1½ cup sugar(apprx. Depending on the sweetness of carrots)
  • 2 tsp Elaichi / Cardamom powder (optional)
  • 1 tbsp Ghee (clarified butter)
  • 1-2 tbsp Malai/ Fresh Cream (optional)
  • Chopped Dry Fruits (Cashews, Raisins, Almonds, etc)

Time Required: 20 -25 mins


1) Peel and grate carrots.
2) Heat ghee in heavy bottom pan. Fry chopped dry fruits and keep aside.
3) In the same pan add grated carrot. Let it cook on low heat for about 2-3 mins.
4) Then add sugar, malai and milk. Mix well and cook on low heat till the mixture thickens. Lastly add elaichi powder and stir it nicely

Serving:  Serve hot or cold, decorate /adorned with chopped dry fruits. Hot Gajar ka Halwa tastes finest with Vanilla Ice-cream.

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How to make Curd / Dahi at home?


Step 1: Heat milk until it becomes little hot. Such that you can dip your fingertip.

Step 2: Now add 1 tsp of old curd to the milk. Stir well.

Step 3: With the help of two containers, mix the milk. i.e. Pour milk from one container to the other. Repeat this step for 2-3 times, such that foam is formed on top of the milk.

Step 4: Now keep it at room temperature or a place which is warm. Like inside an oven (switched off oven :)).

Step 5: After about 8-9 hours, curd is formed. Now you can store this in refrigerator.
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Vegetable Biryani



  • Vegetables (cut them little longer size)
  • Potato Medium  - 2 nos
  • Fresh Green String Beans - 10 to 12 nos
  • Cauliflower - 15 to 20 florets
  • Carrot - 2 medium
  • Green Peas - 1 cup
  • Onion medium - 2 nos. (Sliced)

For saute Fry
  • Ginger Garlic Paste - 1 tbsp
  • Green Chili- 2 nos.
  • Souf/Fennel Seeds - 2 tsp
  • Jeera / Cumin Seeds - 1tsp
  • Cloves- 3 to 4 nos.
  • Cardamom - 3 nos.

Masala Powder
  • Biryani Masala - 2 tsp (Available in Indian Store)
  • Coriander Powder - 2 tsp
  • Cinnaman Powder - 1/2 tsp
  • Red chili Powder - 1 tsp
  • Haldi/Turmeric  Powder - 1 tsp

Gravy Ingredients
  • Saffron soaked in water
  • Curd - 1 cup
  • Salt to taste


1) In a pot take 3 cups of water, add salt, 3 cardamom, 3 cloves and 1 bay leaf bring them to boil and then add soaked rice(1 to 1/2 hr soak the rice) and cook 75% and strain the rice

2)  In a medium flame heat a pan add 2 tsp of oil fry the onions and keep it aside
3)  In same pan add 2 tsp of oil saute ginger garlic paste, add vegetables, salt, and all above masala powders mix well and cook till half cooked

4) Take big pan spread 2 tsp of oil/ghee, spread half cooked vegetables all over the pan, then add some curd, salt, fried onions, add half cooked rice, sprinkle the saffron water repeat the same process again.

5) Take a big pan fill 1/4 of water then keep your filled biryani pan with closed lid and cook it for 10 mins in a very slow flame or you can set them in oven bowl pre heat the oven for 350 degree for10 mins and cook them for 5 to 7 mins.

6) Serve hot with onion tomato raita or with cucumber raita ( Raita is an Indian side dish of yogurt containing chopped cucumber or other vegetables and spices.

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