Carrot Barfi

Carrot barfiCarrot / Gajar Barfi

Barfi or burfi is a sweet confectionery from the Indian Subcontinent. The name originates from the Persian word Barf which means snow. The confection is served in India, all year round, it has many varieties. Main ingredients of plain barfis include condensed milk and sugar. The ingredients are cooked in a vessel until the mixture solidifies.

Hi friends!Make this yummy barfi very easy to make and very delicious.

Preparation Time : 5-10 minutes

Cooking time : 20-25 minutes

Servings : 6-8

Cuisine: Indian

Course: Indian Desserts

Level Of Cooking: Easy

Ingredients:

  • 500 gms Carrots, grated
  • 150 gms Khoya/mawa, grated
  • 500 ml Milk
  • 2/3 cup Sugar
  • 2 tbsp Almonds, powdered
  • 2 tbsp Almonds , slivered
  • 1/2 tsp Ghee for greasing
  • 6 Green cardamoms, powdered

Method :

Step 1.

Wash, peel and grate the Carrots.

Step 2.

In a wok / kadahi/ heavy bottom pan take milk and add grated carrots, and bring it to a boil. Reduce the heat and let the carrots cook on low flame till 90 % milk is absorbed.

Step 3.

Add grated khoya, cardamom powder and sugar. Mix well and cook for five to ten minutes or till mixture thickens. Add powdered almonds to the mix.

Step 4.

Grease an aluminum tray with ghee or take a non stick tray. Switch off the stove, pour the carrot mix into the tray and spread evenly.

Step 5.

You can even keep it in the refrigerator to set. Decorate chopped nuts and set aside for cooling.

Step 6.

Cut into squares and decorate each square with a slivered almond and serve.

 Possible health benefits of Carrots:

Prevention of Heart Disease: High cholesterol is a major factor for heart disease. Since regular consumption of carrots reduces cholesterol levels, it is a good idea to consume a healthy dose of carrots, in order to prevent heart-related problems.

Blood Pressure: Carrots are rich sources of potassium, which is a vasodilator and can relax the tension in your blood vessels and arteries, thereby increasing blood flow and circulation, boosting organ function throughout the body and reducing the stress on the cardiovascular system.

Immune Booster:  Carrots contain a number of antiseptic and antibacterial abilities that make it ideal for boosting the immune system. Not only that, carrots are a rich source of vitamin C, which stimulates the activity of white blood cells and is one of the most important elements in the human immune system.

Digestion: Carrots, like most vegetables, have significant amounts of dietary fiber in those orange roots, and fiber is one of the most important elements in maintaining good digestive health.

Prevents Cancer: Beta-carotene consumption has been linked to a reduced risk of several cancers, notably lung cancer.

Improves Eyesight: Deficiency of vitamin A can cause some difficulty seeing in dim light. Since carrots are rich in vitamin A, it is good for improving eyesight and preventing conditions like night blindness from developing as we age.

Oral Health: The organic compounds in carrots all by themselves are good for mineral antioxidants, but carrots also stimulate the gums and induce excess saliva. Saliva is an alkaline substance and combats the bacteria and foreign bodies that can often result in cavities, halitosis, and other oral health risks.

Stroke: Eating a carrot every day reduces the risk of stroke by 68%. Many studies have strengthened the belief in the “carrot effect” on the brain. Studies conducted on stroke patients revealed that those with highest levels of beta-carotene had the highest survival rate.

Diabetes: Carrots are good for blood sugar regulation due to the presence of carotenoids in this delicious vegetable. Carotenoids inversely affect insulin resistance and thus lower blood sugar, thereby helping diabetic patients live a normal, healthy life. They also regulate the amount of insulin and glucose that is being used and metabolized by the body, providing a more even and healthy fluctuation for diabetic patients.

Ref. https://www.organicfacts.net/health-benefits/vegetable/carrots.html

Nick’s kitchen Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition, Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

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Mawa Gujiya

Mawa Gujia

Mawa Gujiya

Mawa/Khoa
Khoa is a dairy product widely used in South Asian cuisine of India, Nepal, Bangladesh and Pakistan. It is made of either dried whole milk or milk thickened by heating in an open iron pan. Wikipedia
 Region or state: Indian subcontinent

Hi friends! An all time favorite and delicious snack you can have round the year and not only for Holi!

Preparation Time : 20 minutes

Cooking time : 15 minutes

Provides : 18 Gujias

Cuisine: Indian

Course: Indian desserts

Type: Dumpling

Level Of Cooking: Easy

Ingredients:

  • 2 cups all purpose flour/ maida
  • 250 gms Khoya/mawa , grated
  • 1/4 cup Ghee / olive oil
  • 10 almonds, coarsely powdered
  • 12 Cashew nuts ,coarsely powdered
  • 12 Pistachios, coarsely powdered
  • Oil for deep frying
  • 1/4 cup milk
  • 6 Green cardamoms, powdered

Method :

Step 1.

Dough for Gujia Pastry:

Sift the flour into a big mixing bowl, rub 1/4 cup ghee / olive oil into the flour with your finger tips till the mixture resembles breadcrumbs and knead into a firm dough with milk. Cover with a damp kitchen napkin and leave to rest for at least half an hour.
Step 2.

For the filling:

Heat a non-stick pan add the grated khoya/ mawa and Sauté the khoya/ mawa over medium heat till it looks slightly fried. Mix in the sugar, cardamom powder, almonds, cashew and pistachios.

Step 3 .

Take off the heat and when it cools, and divide into eighteen equal portions.

Step 4.

For Gujias:

Divide the dough into eighteen equal portions and shape into balls. Roll out into thin rounds, like a puri.

Step 5.

Place one portion of the stuffing on one half of the rolled round /puri, lightly moisten the edges, fold the other half over the stuffing and press the edges to seal. Either cut off the edge with a fancy cutter or pinch the edges with the tip of a fork to make a design.

Step 6.

Make all the gujiyas in this way. keep aside

Step 7.

Heat sufficient oil in a wok /kadahi. To check if the oil is ready for frying, put a tiny piece of dough in it. If it comes up at once, add gently slide in a few gujiya at a time. Add as many gujiyas as fit in comfortably and deep-fry for five to six minutes.

Step 8.

Turn them over and lower the heat to medium. Fry till golden brown on all sides. Lift out and leave to drain on absorbent kitchen paper towel , cool and store in an airtight container when completely cold.

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

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