I was just having a run-down on my recent posts and I was surprised to see that a lot of sweet posts that I have done recently had a lot of fruits and sometime vegetable in it! Hehe… I somehow seem to have discovered a liking towards including each and every fruits and vegetables into sweet stuff, since I have a sweet tooth just like my blog name is… (Duh!) So I am just adding one more to the list and InShaAllah, many of fruity and “vegetably” (if there is a word like that! 😀 ) sweet dishes will come your way as time passes… 🙂
As I scroll my eyes towards the numbers, this happens to be post #800 on the blog. Sometimes, I still can’t believe that I am the one who has done all these posts on the blog. I consider myself as lazy – somebody who can be as chill as ice, who can go on switch-off mood as soon as possible. At times when I go back to refer to my older recipes to cook them up, I rub my eyes that I had tried them, clicked them and posted them with so much of gusto. Somehow the clicking has come down drastically now but I have enough drafts to survive the rainy day, I must say, and Alhamdulillah for that! 🙂 As usual, I will keep saying that it is all of you who have kept coming back to this little page of mine and encouraging me with your kind words as well as your trials and feedback, that keeps me continue my blogging with a lot of interest. If it weren’t all of you, I really don’t know if I would’ve come this long.
The food blogging world is quite a saturated section, with many vying for the limited space available. Every other person is jumping onto the bandwagon, and the best part is that before the blog is started, many of them are already experts in photography and the basic knowledge required to set up and run a blog. I have gone the old way, of starting it on a whim, with no idea about the running of a blog, having learned it all by myself without any support, slowly picked up my photography which is still in a crawling stage, but hopefully better that what I began as, and then it is now where it is – on its own domain, on its own space. I still not understand the complicated terms that are associated with blogging, read SEO, organic search, etc. They just seem to be on over-head transition mode most of the time, or must I say that I have a clogged head which doesn’t have much of space to accomodated too much information at this stage. 🙂 In short, each time I get frustrated that the blog is not growing, I remind myself the purpose of my starting of the blog. It started as a diary of my truimphs in the kitchen, and a diary of my thoughts, feelings and motivation. I am happy to keep it that way and I feel more than happy if anybody benefits from it – whether it is from the recipes or the thoughts. 🙂
I have already shared my way of making Gajar Ka Halwa on the blog during my initial days of blogging. I also have a microwave version shared. I love gajar ka halwa and can have plates and plates of it at one go. Now the market is flooded with those beautiful red Indian carrots at a very good price. Normally, I use the orange Australian carrots, which have a mild sweetness and a nice texture while converting it into halwa. But when you see the Indian ones, then it becomes mandatory to buy them and make them into halwa. I was going to make my normal way, when I saw this method of making on Ainy’s blog. What really attracted me to it was the very little amount of ghee used in the halwa. Not only that, I was shocked to see that the carrots got cooked so fast and once grated, the halwa was ready in 30 minutes, which was a big advantage. Everybody, including HD who normally frowns at sweets, loved it that I wished I made more of them. I guess that now this would be a go-to recipe whenever I crave for gajar halwa again! 😉
Posted on this day:
- 700 gm red carrot, grated
- ⅓ cup sugar
- ⅓ cup milk powder
- 1 tbsp ghee
- ¼ tsp cardamom powder
- 2 tbsp chopped almonds
- Combine the grated carrots and sugar in a saucepan and cook them on low flame, stirring consistently till the carrots get wilted and well cooked.
- Add in the milk powder and stir in, cook for another 5 minutes. Switch off.
- Heat ghee in a small pan, add the cardamom powder and chopped almonds and fry briefly.
- Pour into the halwa and give a nice mix.
- Serve warm as is or with a scoop of ice cream!