The Perfect Caramel Popcorn

Who’s up for some popcorn? And not just any ordinary packet of store-bought popcorn, but an amazing Homemade Caramel Popcorn. I’ve said it before and I’ll say it again, popcorn is one of my favorite snacks. In the past, I’ve used those microwavable packets too, but ever since I learned how to pop my own corn at home, I just make it from scratch. It is so easy and so much more economical than the store bought bags. Not to mention, that you’re saving on all that unnecessary packaging too.
 
I’ve tried so many variants of flavoring while experimenting at home. Some savory and some sweet. Today, I’m going to share with you my favorite version of Caramel popcorn. The corn takes a couple of minutes to pop, the caramel sauce comes together in a few minutes, then all you do is toss everything together and leave it to cool down and set for a few minutes. 
 
What you get is the most amazing crunchy popcorn, seasoned lightly with a little salt, to taste, covered in the most beautiful caramel sauce. Is there anything else you could want in a snack? Yes, this is a slightly indulgent snack, but we all deserve a treat every once in a while, don’t you think so?
 
Let’s have a look at the recipe.
 
 

 

 
Caramel Popcorn
Yields: 3-3 1/2 cups of popped corn
 
For the popcorn
 
1 1/2 – 2 tbsp cooking oil, any unflavored oil will do
1/4  cup popping corn
Salt, to taste
 
For the sauce – 
1 tbsp butter
1/2 cup sugar (finegrain / caster sugar works best)
1/8 tsp baking soda
 
 
To make the popcorn – 
Heat a large, heavy bottomed vessel. Add the oil and let it heat up. 
 
Add 2-3 corn kernels and let them pop. This is when the oil is at the right temperature. At this stage, add the rest of the corn to the vessel. Put a lid on and leave very slightly ajar. 
 
Swirl the pan around every now and then. 
 
When the popping slows down and almost stops, take the vessel off the heat and immediately sprinkle some salt over. Toss the corn and salt to season well. 
 
 
To make the caramel sauce – 
 
Heat a small saucepan over some medium heat. 
 
Add the butter and sugar to the pan and let it all melt down, stirring every now and then.
 
Once it melts, watch the pot carefully as the sugar will turn color very quickly and could burn. 
 
When you’ve reached a nice caramel color, immediately take it off the heat and add the baking soda and stir thoroughly.
 
Quickly pour it over the popped corn and stir through to coat the popcorn with the sauce. 
 
Turn the popcorn out on a lightly greased baking tray and leave it to cool and set. 
 
Enjoy!
 
 
 

Pumpkin Pie – baked from scratch

Almost everyone around the globe appears to be embracing the approach of fall. Falling leaves, cooler days, soups and sweaters and all things pumpkin. In my part of the world though, we are well on our way to Summer. But, since we’re so blessed with great weather and an abundance of fruit and veg all the year round, we are still getting a fair bit of pumpkin. But I think it is nearing the end of pumpkin season. I realized I had never made or tasted pumpkin pie. I know right! That, I am glad to report, has officially changed.

Over the weekend, I bought some pumpkin, made my own pumpkin puree, the filling and the pastry from scratch. Hang on, don’t run away. It sounds like a lot of work, but it really wasn’t. I roasted the pumpkin late one evening and the next day I made the pie. The pastry and the filling comes together in the food processor. The food processor was used mainly out of necessity. I’d sprained my wrist a few days ago and there was no way I could have knead the dough or mashed the pumpkin by hand. I was amazed at how easy it was. I may never go back to making shortcrust pastry any other way. I do hope you try baking a pumpkin pie from scratch this year, especially if you haven’t done so before. It is so satisfying, you’ll be glad you did.
I left the pie just as it was baked and didn’t even cover the little knife test mark, because I didn’t want to over sweeten it by adding any icing sugar on top. You could dust it with some icing sugar if you’d like. If you want to make it more indulgent, top it with some whipped cream or serve it with some ice cream if you’d like. We tried that, but loved how it tasted by itself. And trust me, it tasted even better the next day. So make it a day or two before you need it (think Thanksgiving dinner), and once it has completely cooled down, refrigerate till you are ready to serve. The pie is beautiful – the pastry is perfectly flaky and the filling spiked with warm spices is silky smooth.

How to make Pumpkin Puree at home – 

1 – 1 1/2 kilo pumpkin

You can either use small pumpkins or a wedge of a larger one, whatever you can get your hands on. I used about 1/3 of a Kent Pumpkin.

Preheat the oven to 180ºC.

Cut into equal sized wedges. Leave the skin on. Scoop out the insides – the seeds and the membrane.

Place the pumpkin skin side down on a roasting tray and bake for 45 minutes to an hour or till a knife pierced through the flesh of the pumpkin goes through without any resistance. (I did this while we were having dinner)

Let the pumpkin cool. (I left it to cool overnight and made the puree the next day.) Peel the pumpkin or scoop out the flesh, whatever you find easier, and place the pumpkin in a food processor and blitz till done. If it looks too dry, add a couple of spoons of water and blitz again.

What you are left with is a glorious bowl of fresh pumpkin puree.

Once you have your pumpkin puree, you can use it to make anything pumpkin you’d like – Pumpkin pie, pumpkin doughnuts, pumpkin cake / cookies, pumpkin rolls and the list goes on.

Now, let’s get on to making the Pumpkin Pie.

Pumpkin Pie 

For the pie crust
250g all purpose flour
125g cold butter, cubed
A couple of tablespoons of cold milk
(If you’re using unsalted butter, add a pinch of salt. If you’re using salted butter, leave out the salt.)

Place the flour and butter in the food processor.

Pulse a few times till the butter has broken down and you’re left with a mix that looks like this.

Add a couple of spoons of cold milk to help bind the pastry and pulse a couple of times till you are left a mix that looks like this. Start with a spoon or two and add more if needed.

Place some clingfilm on your work surface (lesser clean up this way) and tip this mix on top.

Press together to form a dough. Don’t knead or overwork the dough.

Wrap it up in the same cling film and refrigerate for about half an hour.

While the dough is chilling, make the pie filling.

For the pie filling

2 cups fresh pumpkin puree
1 can evaporated milk (a 12 ounce can)
3 eggs
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves

Place all the ingredients in the food processor and blitz till everything is well incorporated and smooth.

Preheat the oven to 180ºC.

Take the dough out of the refrigerator and roll to a disc large enough to cover a 9 inch pie dish. Line the pie dish with the dough and pour in the filling.

Cover just the edges of the pie crust loosely with foil to keep it from burning.

Bake for 50-60 minutes or till a knife pierced through the center comes out clean. Take the foil off in about the last ten minutes to let it evenly brown.

Cool and cut into wedges and serve.

Enjoy!!!

Pin now and try later.

Baked Sweet Potato Fries

I’m finally back to blogging! If you’ve been wondering where I’ve been over the last few weeks, I’ve been right here but I’ve had my laptop die on me. It was a real task recovering the data on it and getting back to doing this. But thanks to my wonderful husband, I’ve recovered most of it. And now finally have access to it. Still don’t have my trusty laptop, but the family computer works fine for now.

So to ease back into the flow of things, this will be a quick post. The recipe also is a quick one, super simple to make. Infact, you can barely even call it a recipe, but the results are so very good, I will go ahead and post it here to share with you. If you haven’t tried out sweet potato fries yet, trust me, you really should. Even my beloved husband, who doesn’t care much for the sweet potato (he calls it a sweet mush / baby food), loved it and actually requests for these fries every once in a while.

There are a couple of things to keep in mind here. You could peel the potatoes, but I leave the skin on. Just give it a good wash and scrub and you are good to go. Also, size of the fries will make a difference. The thicker you cut it, the longer it will take to cook. The thicker sized fries will still be soft and fluffy. If you are like me and love a little crunch in your life,  cut the fries thin. It cooks quicker and caramelises a little and is super delicious, not to mention perfectly crunchy.

This fries are a much more healthy version that the regular potato fries and are great either as a snack or as a side to a big roast dinner or holiday meal too.

Sweet Potato Fries


1 large sweet potato, washed
Salt, to taste
Freshly crushed black pepper, to taste
A drizzle of olive oil (about 1 tbsp)

Preheat the oven to 200°C.

Cut the sweet potato into fries.

Drizzle a little olive oil on a baking tray.

Place the sweet potato, salt and pepper on the tray and toss to make sure everything is well coated. You can add a little more olive oil if needed.

Arrange the potato pieces in a single layer.

Bake for 15-20 minutes, turning the pieces once at the halfway mark.

Keep an eye on your oven from time to time. It may not need as long in your oven. Also this time will depend on the size of the pieces. So keep an eye on it the first time you make this.

When it is done to your liking, take it out of the oven.

Serve hot and enjoy!

Gulab Jamun … the easy way!

Have I told you how much I love Indian sweets? Probably not. Well, here goes – I love, love, LOVE Indian sweets. I love Indian sweets even more than I love chocolate some days. I know, shocking!!! Isn’t it?

When I lived in Mumbai, I was fortunate enough to have 3 really good Indian sweet shops or Mithaiwalas in the vicinity. Thankfully they weren’t too close. I’d literally go nuts whenever I went there. There were so many options to choose from. And I don’t to well with too many options. I just cannot pick in those situations. Anyway, my indecisiveness aside, one of my favourite Indian sweets has to be Gulab Jamuns. Gulab Jamuns are beautiful little deep fried dumplings soaked in cardamom infused sugar syrup.

I have made Gulab Jamun at home a few times now. Traditionally, the dumplings are made with milk that is reduced to an almost solid state. This process takes atleast an hour. If you live in India, you should be able to go to the store and buy mava / khoya (the reduced milk solids). If you don’t want to spend as much time or money (mava / khoya can be pricey), but still want to sit back and enjoy some home made Gulab Jamun, you have come to the right place. I have found a recipe that will probably take you about half an hour (or thereabouts) to make from start to finish.

If you are someone who has just about started dabbling in Indian food and want to impress your family and friends with some home made Indian dessert, try your hand at this recipe. You will love it and you can count on being hailed a superstar if you bring these to a potluck or any party.

Now, on to the recipe. I cannot take credit for this genious idea. I was watching Better Homes and Gardens one Friday night and I saw Fast Ed make these and I knew then and there that I had to try them out myself. It was too good to be true and the skeptic in me, knew there’d be something different about these. Either the flavour or the texture wouldn’t be right. But I was wrong, so very wrong. These Gulab Jamun turned out just like I remember them. Beautiful luscious dumplings, soft and drenched in the infused sugar syrup. These are best enjoyed a little warm but they are pretty darn good served cold as well. Even in the traditional sweet shops in India the sizes of the dumpling vary. I make them a little smaller because they will expand after frying and soaking in the sugar syrup. I prefer them smaller because that way they cook through quickly and they look so dainty served in a little bowl. I have also seen them made oblong in shape. Either way they are like little bites of heaven.

You could dress them up by sprinkling some pistachio dust (grated/ finely chopped pistachio) over them. They don’t need it, but it looks prettier. I didn’t have any pistachio with me, so I skipped that step.

If you love Gulab Jamun as much as I do, and you’ve been known to pick up some of the tinned stuff you get in the Indian stores or probably even the ready mixes (like Gits etc.), ditch them. You don’t need any of that stuff. Try this recipe out and you’ll never go back to those tins and mixes again.

Gulab Jamun

For the sugar syrup – 
500g sugar
700ml water
4 pods of cardamom

Open the cardamom pods and separate the seeds and the shells.

Place all the ingredients, including the cardamom seeds and shells in a saucepan and bring to a boil.

Lower the temperature after it comes to a boil and let it simmer for 5 minutes.

Take off the heat and set it aside.

** We usually crush the cardamom seeds to a powder and add that to the syrup. This results in a stronger infusion of flavour. If you haven’t tried cardamom before or aren’t sure how strong the flavour would be, start off by keeping the seeds whole. The favour infused will be subtle. When serving, make sure you discard the seeds and shells first.

** Start off by making the syrup first because it needs to cool a little before you can add the dumplings. The syrup needs to be warm, not scalding hot when the dumplings are put in.

** Do NOT stir the syrup once the sugar has dissolved. Stirring will crystallise the sugar.

For the dumplings – 

220g milk powder
1/2 cup all purpose flour
1/2 tsp baking powder
1 tbsp ghee / clarified butter
A little milk (approximately less than half a cup)
Oil, for deep frying

Heat the oil for deep frying.

Place the milk powder, all purpose flour, baking powder and ghee in a mixing bowl.

Gradually add the milk a little at a time and bind the ingredients to a dough. It is important to not add too much milk while making the dough. Use just enough to bind everything together.

Shape them into little balls. You want the balls to be smaller than what size you want the finished product because they will expand.

This recipe yield 20-22 massive dumplings or if you’re after little ones, you can get about 45. I got 47 in all. Make sure the dumplings are evenly sized so that they cook evenly.

Test if the oil is hot by placing a tiny pea sized ball in the oil. If it sizzles and rises to the top you’r oil is hot enough and you can proceed. If it just sits in the oil, you need to heat the oil a little more. If the ball just chars, you’re oil is too hot. Take it off the heat for a couple of minutes and then place it back on slightly lower heat and continue.

Have the oil on medium heat.

Carefully, drop the dumplings in the hot oil and fry till golden brown.

Your sugar syrup should have cooled down a little by now, but should still be fairly warm.

Using a slotted spoon, take the dumplings out of the oil and tap off any excess oil and put the dumplings in the sugar syrup straight away. Watch them expand as they soak in the syrup. Gently turn them around in the syrup after about a minute so that is soaks in the syrup on all sides.

Repeat with the rest of the batter. Once the dumpling have soaked in the sugar syrup and expanded a bit, you can carefully take them out into a shallow serving bowl or a baking dish like this one. Pour all the sugar syrup over.

At this stage, you can add the chopped pistachio over.

Sneak a peek at what it looks like on the inside. Soft, melt in your mouth goodness!

Serve warm or cold.

As the person who put made these lovely dumplings, even if you’re making this ahead of time, I urge you to sample some of these warm and you’ll know what I’m talking about. 🙂

Spiced Butternut Pumpkin Soup

You’re probably wondering why I’m posting a soup recipe in the middle of summer. Well, it’s like this – we’ve had about two and a half days of rains now. So everything around is grey, wet and bleak. Don’t get me wrong. I love this kind of weather. All you have to do is snuggle up with a nice hot cuppa and a good read or watch the rain – perfect. Also, it means we get to have soup. I love soup but have not made it from scratch often enough. All I can say is, I am done with the instant and frozen, store-bought varieties. I have had very good results the couple of times I’ve made soup from scratch and come this winter, I hope to make plenty more.

So back to the butternut pumpkin. This is the second time I’m making a butternut pumpkin soup. The last time it turned out really bland and I wasn’t overly impressed, which is why it hasn’t made an appearance on the blog. This time around, I decided I wanted some bold, punchy flavours so I looked around and took a few ideas from around the web. It turned out this recipe was easy, simple to make and has big, bold flavours. I remember thinking the last time, that a little ginger would make this soup so much better and I was right. This soup just warms the cockles of your heart.

I took the idea of topping it up with blue cheese from a recipe I found online. Please do yourself a favour and add the blue cheese. The blue cheese elevates this soup from being a nice soup to being a fantastic one.

Spiced Butternut Pumpkin Soup


700g butternut pumpkin, peeled and chopped
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
2 large cloves of garlic, finely chopped
1/2 tsp grated ginger
Salt, to taste
Freshly ground black pepper, to taste
1/2 – 1 tsp red chilly flakes, or to taste (optional)
1/2 tsp chives
2 tbsp olive oil
1 litre boiling water
1/3 cup cream cheese
1/4 cup freshly grated parmesan cheese
Blue cheese, to crumble over

In a large pot, over medium heat, pour the olive oil.

Add the garlic and when it is fragrant, add the onion and and saute over medium heat, till softened and translucent. Add the ginger and continue sauteing.

Once the ginger has released its aromas, add the celery, carrot and pumpkin.

Sprinkle the salt, pepper and red chilly flakes and stir well.

Let the veggies, saute for about five minutes, stirring to make sure it doesn’t burn.

Add one litre of recently boiled water. (You could add cold water too, but that will increase cooking time. Using hot water results in the soup simmering almost immediately.)

Cover and simmer till the veggies are cooked and tender.

When the vegetables are fork tender, take off the heat.

Using an immersion blender, blitz till you are left with a smooth puree. Add the cream cheese and blitz again.

Add the parmesan cheese and chives and stir through.

Serve hot with a little blue cheese crumbled over.

Enjoy!

Homemade Split Pea and Ham Soup

So unlike most of you reading this post now, we’re right in the middle of winter, here in Australia. Not just that, we’re in the middle of a polar vortex at the moment. They say this is the coldest its been in the last 20-30 years … brrr!!! A nice warm, hearty bowl of soup hits the spot at a time like this. I’ve always wanted to try some split pea and ham soup. This recent weather seemed like the perfect opportunity.

After looking around the internet for a recipe, I found one I was happy with. I picked up all the ingredients I needed and got to work. I was happy with the fact that I found a pressure cooker recipe, which meant that I could sit down to a nice bowl of soup in a fraction of the time. Since its the middle of the year, I didn’t have any leftover ham. But for those of you that bake a leg of ham around the holidays, using your leftovers would be perfect for this recipe. I bought some smoked ham meat from the supermarket and used it. When I think back, I think I’d be happy even without the ham in the soup. The split pea soup is so flavourful, a vegetarian version would be really delicious as well. All this without the fuss of having to spend hours developing flavour.

I looked at this recipe and this one to get an idea and then from there on I mostly winged it. So here’s my homemade almost homemade split pea and ham soup. If you baked your own ham and made your own stock, you’ve got yourself a made from scratch Split Pea & Ham Soup.  🙂

 Homemade Split Pea & Ham Soup


1 onion, finely diced
2 cloves garlic, finely chopped
3 carrots, finely chopped
3 sticks celery, finely chopped
1 bay leaf
1 tsp olive oil
1 lb dry split peas
1 stock cube (chicken, beef, veg – its upto you)
6 cups water
200-250g ham, diced

Rinse the peas under cold water.

Heat oil in a pressure cooker under medium heat.

Add the bay leaf and onion and saute till onions soften up.

Add the garlic, carrots and celery.

Saute for 4-5 minutes.

Add the peas, crumbled cube and water.

Cover and bring to a boil. After it reaches pressure / till the first whistle, simmer on low heat for about 20 minutes.

Take off the heat and let the cooker release pressure on its own.

When it is safe to open, adjust liquid by adding water if needed.

Adjust salt and freshly cracked pepper if need.

Add the ham, remove the bay leaf and let the meat heat through.

If the soup feels like it needs more cooking, cook till it reaches the desired thickness.

Serve hot.

I crack some black pepper over it after serving it up and

Notes:
** You could use stock instead of the cube and water if you have any at hand.

** This soup keeps well in the fridge. My pot lasted us about 10 days. I just took out small portions and heated it up as I needed it.

** I found that the soup thickened after refrigeration. So each time I need to heat up a portion, I added some hot water to the portion I was heating up, to reach the consistency I like and then heated it through.

Nana Braganza’s Beef Stew

REMINDER: I’m hosting a giveaway and would love for each of you to be a part of it. Up for grabs are gift vouchers from Amazon / Flipkart. For details and to participate click here. Giveaway closed.


Today I am going to share with you a wonderful recipe for which I can take absolutely no credit at all. Yup, you heard that right. This is a recipe that my husband remembers and has committed to memory from watching his mother and Nan cook. Can you believe that!!! I love him to pieces and its things like this that earn him extra brownie points. 🙂 I remember the first time he whipped up this beauty was a few years ago. I was out of town for a couple of weeks on work. I had a few things cooked up and kept in the fridge for him to just heat up and eat while I was away. I knew he was good with puddings, breakfast and the like, but wasn’t too sure if he’d manage mains for lunch and dinner. To my delight, when I got back from my trip, waiting for me was a pot of this beautiful fragrant stew. To say I was pleasantly surprised would be an understatement. Long story short, we both loved it and from then on, each time we have this stew, my husband actually makes it himself.

This is such a simple recipe and it requires just a handful of ingredients. If you use a pressure cooker to cook your meat, its comes together faster, which is what I did. Unlike typical Indian food, this stew is not spicy but is beautifully flavored. You can serve this up with a couple of slices of hearty bread or croutons or even over steamed rice. I personally think it tastes better on the next day, so we always make a little extra to enjoy for even 2 to 3 meals.

Nana Braganza’s Beef Stew

1lb. beef, boneless (I use what we call undercut, very flavorful n tender, cooks up really fast, but you can use what you have on hand)
4-6 cloves
2″ cinnamon
8 pepper corns
Salt, to taste
Juice of half a lime
2 tbsp. Worcestershire sauce
2 onions, finely chopped
2 potatoes, cut into small cubes
1-2 fresh green chillies, finely sliced
4 cloves garlic, finely chopped or minced
3/4″ ginger, finely chopped or minced
1/2 cup of red wine
2-3 rashers of bacon, skin taken off and chopped into small pieces (optional, but yum)
1/4 tsp crushed black pepper powder
1 tbsp. vegetable oil

Cut the beef into 2-3 large pieces.

Sprinkle salt, lime juice and Worcestershire sauce over the meat. Add the cloves, cinnamon and pepper corns and toss well making sure the meat is marinated in this for about 10-15 minutes.

Pressure cook with a couple of cups of water till tender. I cooked it on low for 30 minutes after the first whistle. Let the pressure ease of on its own. Cut the beef into cubes. Reserve the stock.

Heat the oil in a pan and add the bacon. Let the bacon fry a little and release its fats. If you’re using bacon you may want to reduce the amount of oil a little. If your not using bacon, simply move on to the next step.

Add the chopped onions and chillies and saute them.

When the onions have softened a little, add the chopped ginger and garlic and continue sauteing.

After a minute or two add the potatoes and continue sauteing.

Add some pepper powder and stir.

When the onions have slightly started to brown, add the wine to deglaze and add the stock that the beef was cooked in with the whole spices.

Let it come to a boil and simmer for about 10-15 minutes.

Add the meat and let it all heat through.

Check for seasoning and adjust if needed. Let it simmer for another 10 minutes or so. Once the flavors have fully developed, take it off the fire.

Serve hot.

This recipe has been linked to –
Show me you Plaid Mondays

Time to Sparkle

Tempt My Tummy

Wonderful Food Wednesday
Back for Seconds
Wow Me Wednesday
Cast Party Wednesday
What’s Cookin Wednesday
Chef’s Day Off

Caldeirada or Goan Fish Stew

Goa – what can I say about this little piece of heaven? Well, our ancestors hail from Goa and ever since I was a little girl, we spent most of our summer holidays there. Even today, my husband and I love going there. We drive down for a few days whenever we get the chance. Goa is along the West Coast of India and the place really needs no introduction. Folks from all over the world holiday here. It has some really amazing beaches, lots of Portuguese influence in the culture (the architecture, the way of life and the food) and, in my opinion, some of the best food, especially the traditional Goan seafood preparations.

This recipe is a mild stew compared to the otherwise spicy food found there. This is the second time I’ve made it and I’ve got to tell you I love it. Its easy to make, the flavors are clean, the colors are really vibrant and have I mentioned that its really delicious. You really should try this, you wont regret it. This one is definitely a keeper for me. The recipe I used is from this really great book that I picked up a couple of years ago called “The Essential Goa Cookbook” by Maria Teresa Menezes. This is a book I use very often and I’ve never been disappointed.
Caldeirada
Adapted from: The Essential Goa Cookbook

6 slices large fish, or 6 small fish whole (I used Kingfish)
10 cloves garlic, chopped fine
1″ ginger, chopped fine
4 green chillies, chopped fine (I used 3)
1/4 tsp turmeric powder
3 large onions, sliced to get rings
3 large tomatoes, slice to get rings
1 tbsp vinegar (I used Apple Cider Vinegar)
2 tbsp olive oil
Salt, to taste
Fresh coriander leaves, chopped, for garnish
Clean and wash the fish. Apply a little salt and keep the fish aside for about half an hour.
Mix the ginger, garlic, chilly and turmeric powder and a little salt in a bowl. 
In a shallow pan, arrange half of the onion slices to form a layer. Layer half the tomatoes over it. Place half the fish over it and sprinkle half the spice mix over it. Repeat the layers with the rest of the onions, tomatoes, fish and spice mix. 
Over this, pour the olive oil, vinegar and one cup of water. Do this carefully so as to not disturb the layers. 
Cover the pan and cook on a medium heat till the fish is done. Shake the pan gently and tilt it to prevent the contents from sticking to the pan. 
Turn off the heat when the fish is cooked and sprinkle with the chopped coriander leaves. Cover and let it sit for about 5 minutes before serving.
We had this with some plain rice. 
Enjoy!!!
This recipe is linked to – 

Gaajar ka Halwa

Gaajar ka Halwa, Carrot (Gaajar) Halwa or Carrot Pudding is a very popular dessert in India. There are loads of recipes you will find being using to whip this up. Some serve it warm, some serve it cold, some recipes will result in a richer version, but I’d like to think of mine as a slightly more health conscious variant which still results in a delightful dessert. This can also be kept in an airtight container in the refrigerator for a long time. But truth be told, it’ll get gobbled up much sooner.

Gaajar ka Halwa
(Makes about 14-16 servings)

1 kg carrots, grated
1 (400g) tin condensed milk (I used Milkmaid)
1/4 cup milk
2 tbsp. ghee or clarified butter
2 tbsp. sugar (please adjust this to suit your taste)
Seeds of about 15 green cardamom pods, pounded to a fine powder
A few almonds, slivered

In a heavy bottomed pan, heat the ghee.

Add the grated carrots and stir well. Let the carrots sweat a little.

Add the milk and let it cook off for a couple of minutes on a medium flame.

Add the condensed milk. Stir well. After a few minutes add sugar to taste. Stir well.

Leave it uncovered on a medium flame, stirring occasionally till all the liquid evaporates. You may need to turn the heat down towards the end of the cooking process.

When its almost done, add the powdered cardamom seeds and slivered almonds. Mix well and take of the heat.

Garnish with a few slivered almonds and serve.

Once it has cooled completely, you can refrigerate the rest.

Note: When adding the powdered cardamom and slivered almonds, you can also throw in a few raisins and/or some chopped pistachios if you want.

This recipe has been linked to
Sweets for a Saturday #1 hosted by Lisa of Sweet as Sugar Cookies

Please spend some time and check out what the others have brought to the table this week.