Recipe of Speedy Gajar halwa rabdi shots
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Favorite Gajar halwa rabdi shots. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Gajar halwa rabdi shots, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gajar halwa rabdi shots delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have Gajar halwa rabdi shots using 5 ingredients and 14 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Make ready to make Gajar halwa rabdi shots:
- Carrots
- Milk
- Sugar
- Elaichi powder
- Dryfruits
Steps to make to make Gajar halwa rabdi shots
- First rinse, peel 650 grams carrots
- Then grate the carrots either with a hand-held grater or in a food processor. You will need about 4 to 4.5 cups grated carrots.
- In a heavy kadai, add all of the grated carrots.
- Pour 4 cups full-fat milk. Switch on the burner.
- Mix the grated carrots and milk together.
- Cook this mixture on a low to medium flame. After some minutes, the milk will begin to froth first and then start reducing slowly and slowly.
- Keep on stirring this halwa mixture often. Keep scraping the sides of the kadai to remove the evaporated milk solids. Add the milk solids to the cooking mixture. simmer carrots in milk and stir also at intervals, so that the milk does not stick to the bottom of the pan.
- Cook the carrot+milk mixture till milk is reduced by 75%.
- Then add 4 tablespoons ghee (clarified butter). Do note that some milk will be there when you add the ghee.
- Next add 10 to 12 tablespoons sugar or as required.
- Add cardamom powder – 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder.
- Simmer till the halwa mixture starts to thicken and reduces more. Stir at intervals
- Then make rabdi by simmering the milk in another pan till it gets thick.
- Serve the halwa in shot glasses topped with rabdi and some dryfuits
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