Yummy Traditional

Gajar Ka Halwa | Carrot Dessert || How to Make gajar ka halwa with step-by-step photos...

Gajar ka halwa is a combination of nuts, milk, sugar, ghee, and khoya with grated carrot, It is a light nutritious dessert with less fat than many other typical Pakistani desserts, Gajar Halwa is a delicious and mouthwatering dessert that is called the gift of winter.

All over the world south Asians living they love to eat this yummy and sweet dish, in winter events whether being a wedding ceremony, function, or birthday gajar halwa is served as a sweet dish in Pakistan., It is truly a delight and fabulous dessert that you wanna have in the whole winter season, main ingredients are carrots and dry fruits with khoya and desi ghee

My Latest Video Halwai StyleGajar Ka Halwa:

I used homemade desi ghee you can use any type of regular ghee or store-bought desi ghee,. I will be going to share the desi ghee recipe with my readers

So let’s begin.

Recipe tips:

If you are using sweet seasonal carrots then you don’t need to add more sugar to the halwa because gajar is already sweetened
Mainly gajar ka halwa is a lightly sweet dessert
Cook halwa in desi ghee to get an awesome taste
Use red carrots rather than oranges in cooking halwa
You can vary with various types of dry fruits as well like cashews, coconuts, and walnuts

If you have tried this Gajar ka Halwa, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare gajar ka halwa first thoroughly rinse all carrots peel and grate them set aside

Boil the fresh milk and set aside

Boil the water in a saucepan put almond and pistachio in it, leave it in hot water for 2-3 minutes then skin off them keep aside

Place grated carrots into a pot, add milk, stir well, cover and then boil until carrots are soft

Cook on medium flame until the liquid is evaporated, Once the carrots are boiled turn off the flame

Heat the ghee in a separate pot or pan and sauté green cardamom pods for 10-20 seconds until fragrant.

Stir in the boiled carrots and mix well over medium heat. Keep stirring for 5-6 minutes and then add sugar. Mix everything again until well combined.

Cook the carrots with sugar on low-medium heat. Keep stirring until the color changes.

Combine half the khoya and dry fruits with the halwa and mix

Once gajar halwa leaves the base of the pot switch off the flame and remove it from the stove

Transfer it to the serving dish

Garnish gajar halwa with remaining khoya and dry fruits

Gajar ka halwa is ready to hot serve...

Sofyani Biryani Recipe

Sofyani Biryani | Mutton White Biryani || How to make sofyani biryani with step-by-step photos

Mutton white biryani is a delicious,mild-spiced, mouth-watering layered white rice dish. made with marinated flavored mutton with mint and coriander leaves.

This recipe originated from the kitchens of the Nizams. It was cooked on special occasions and is known for its aroma and white color.

If you go by the original Sofiyani Biryani Recipe, it’s a completely white biryani delicately cooked with almond paste, milk, cream, and yogurt without the usage of any powdered spices especially red chili powder or turmeric powder Rather than green chilies and black pepper powder are used to spike up the heat and whole spices are used for the aromatics. And no saffron.

Toward the end, I drizzled some biryani essence to enhance the aroma but this is totally optional.

This white biryani can be prepared with any type of meat like chicken, beef, or lamb. the rest of the recipe methods will remain the same. if you are using chicken meat then no need for a long time of marination just 15 minutes is enough

For the best result follow my detailed step-by-step photo instructions and tips above the recipe card

Recipe notes:

Rice: Choose aged premium quality rice as it cooks up to fluffy long grains, Soaking the rice and cook it in surplus water to get rid of starch and keep the grains non-sticky

Marination: long time marination makes the meat soft, tender, and juicy. also, the meat absorbs the flavor just 2 hours of marination is sufficient no need to add papaya to the beef just giving it a proper marination time is good enough for making tender meat

Layering biryani: In this recipe, I just made two layers one of which is mutton and the other is rice on top. but you can make 2 or 3 layers of rice as desired. The most important instruction is to use a large capacity pot as your rice won’t be mushy or sticky to each other

Biryani essence/kewra don’t skip biryani essence or kewra as this ingredient brings in that unique aroma. a few drops of kewra or biryani essence can make super aromatic biryani

For more Biryani recipes:

Chicken biryani

Sindhi biryani

Egg biryani

Chicken dum biryani

Bombay biryani

Beef biryani

Fish biryani

Zafrani mutton biryani

Keema masoor biryani

If you have tried this Sofyani Biryani then don’t forget to rate the recipe. You can also follow me on social media

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin this recipe first chop green chilies, ginger, and garlic coarsely

Then in a blender put chopped green chilies and ginger-garlic with a little water. and blend it into a smooth paste keep it aside

Take milk and peeled almond

Then blend almond with milk to a fine paste

Prepare all ingredients that are going to be marinated

Rinse the mutton under the running water and put it into a mixing bowl, Next, add green chili paste, almond paste, yogurt

Add cream, salt, black pepper powder, coriander, and mint leaves

Add lemon juice, and mix everything well

Towards the end add the gram masala powder and mix well

And refrigerate for 2 hours

Wash basmati rice well until the water runs clear, and soak it for at least 3o minutes to 40 minutes

After 2 hours heat the ghee in the pressure cooker/pan add onion, and sauté them for 3-4 minutes or until translucent, add whole spices

And fry them with onion for a minute, Before putting the marinated mutton into the pot stir well again

Fry them with onion and spices for 5-6 minutes on medium flame, Pour water into the mutton and let it come to the boil

Close the cooker's lid and cook for around 15 minutes on medium heat after whistling. I used a pressure cooker while you can use a pot

After 15 minutes let the pressure release naturally, then open the lid and check if the water quantity is more continue to cook on the high flame until the moisture is almost evaporated and a thick gravy is left

Preheat the heavy iron Tawa

Bring water to a boil in a large pot by adding green chilies, shah jeera, cloves, green cardamom, star anise, mint leaves, salt white vinegar, and oil

Add the drained rice into the water, Cook until 90% done on a medium flame. The rice will be al-dente at this stage and you will feel the bite if eaten but almost done

When done drain it into a colander

Layer the mutton masala at the bottom of the pot using the same pot in which we have boiled the rice

Next layer rice on top of the mutton masala. Pour a little warm milk, ghee

lay-the-second-layer-of-rice-on-top-of-mutton

Sprinkle the brown onion and coriander

Add a few drops of biryani essence

Cover the pot with the lid and keep the heavy object over the lid so that steam can be sealed within the pot

Simmer the rice first 5-8 minutes on a high flame. And then on low heat for 10 minutes

You can insert a skewer or a long spoon into the base and check if it is still very moist, You must get the grease, not moisture. As seen it is still very wet. seal it and put it back on the stove for a few more minutes, Seal back and allow it to rest for another 10 minutes

Sofyani biryani is done. allow a bit to cool down. otherwise, biryani rice may be broken up. fluff the rice up

And transfer to the serving tray/plate

Serve sofyani biryani with raita

Gajar Ka Halwa Recipe

Sofyani Biryani Recipe

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