Gulab Jamun

Preparation Time -   3  hours 
Total Preparation Time -   3 hours  30  minutes  
Cooking Time -   30   minutes 
Course -     Veg 
Cuisine - Indian 
Serve -   7 
Author - Paramita's Kitchen   


Ingredients :

1. Maida /  Plain  flour  / All Purpose flour - 3 table spoon
2. Chana / Chena - 1 cup
3. Khoya - 2 table spoon
4. Sugar - 1 kg
5. Cardamom Powder - 1 tea spoon
6. Rose Syrup - 1 tea spoon
7. Ghee  ( clarified  butter )  / Oil  As Required (  I have used in this recipe Saffola  )
8. Warm milk - 3 table spoon
9. Water as required

Methods :

1. Pour enough water , sugar , slit cardamom into a wok . Bring to a boil on high heat stirring till sugar is dissolved . Reduce heat to medium on high  and boil for about 15 - 20 minutes . Once sugar syrup is ready . Now add  rose water in ready sugar syrup and mix well .

2. In  a  plate , add khoya . Knead  and  mash  the khoya with  the  heels  of  hand .  Knead  for  15 - 20 minutes . Keep a side .

3. Knead paneer or chana  for 10 minutes . Once paneer is soft . Now stop the  knead . Keep a side .

4. Mix  together ,  koya , paneer , warm milk ,  cardamom  powder ,  all purpose flour . Knead for 15 - 20 minutes .  Once dough is soft .  Now  your gulab jamun dough  is  ready  .

5. Divide dough into 20   portion . Make  a  crack - free  ball from dough .  Roll between palms to make a smooth  and  crack - free ball . Make remaining ball in the same way .

6. Pour enough oil  or  ghee  in a wok . Heat oil in wok on high flame for about 5 minutes .

7. Once oil is completely hot . Next drops 5 balls one after one . Fry till   dark golden in color on low flame .  Remove and drain excess oil . Fry remaining balls in the same way .

8. Put  gulab jamuns in warm syrup . Keep a side gulab jamuns in syrup for at least 2 hours . Soak the Gulab Jamun for about 2 - 3 hours .

9. Serve hot or cold .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Paneer kheer

Preparation Time - 30 Minutes 
Cooking Time - 45  minutes 
Course -  Dessert 
Cuisine - Indian 
Serve -  6
Author - Paramita's Kitchen 


Ingredients :

1. Milk -  1  liter
2. Sugar As required
3. Cardamom Powder - 1 small tea spoon
4.Grated Paneer -  2 cup
5. Raisins - 4 table spoon
6. Condensed milk - 1 cup
7. Cashew nuts - 2 table spoon
8. Almonds - 4 ( finely chopped ) 

Methods :

1. Pour  1  liter milk in a heavy bottom pan  and switch on the flame . Stir . Once milk bring to a boil or  when milk comes to a boil .

2. Now reduce to flame . Add  2 cups of grated paneer into hot milk  on low flame . Mix it very well .

3. Next add sugar , 1 small tea spoon of cardamom powder , 4 table spoon of raisins , 1 cup of condensed milk  and cashew nuts . Mix well . Stir  till sugar is dissolved .

4. Continue stirring and scraping in the same way till milk has thickened .  Let  it  cook  for  20 - 30 minutes  . Once milk is thicken . Now paneer kheer is ready .

5. Pour the paneer kheer in a serving bowl .

6. Sprinkle chopped almonds , chopped cashew nuts and raisins on the top of  Paneer Kheer .

7. Serve chilled . 

Happy Cooking ,

With Love  ,

Paramita's Kitchen . 

Janmashtami Special Recipe Pineapple Halwa / Pineapple Halwa / Ananas Sheera / Ananas Halwa / Pineapple Er Halwa

Ingredients :

1. Grated Pineapple - 1 cup
2. Pineapple Chunks - 1/2 cup
3.  Rava / Semolina / Suji - 1 cup
4. Sugar - 1 cup
5. Ghee / Clarified butter as required
6. Water  as required
7. Cashew  Nuts - 1 table spoon
8. Raisins - 1 table spoon

Methods :

1. Take a pan , now add ghee in a pan . When  ghee starts to melt . Now  add  1  cup  of  suji  and  Roast  till few minutes on  low  flame .

2. Once  the suji  is aromatic and turns  brown in color . Remove the suji from pan . Keep a side .

3. Now add  1 cup of grated pineapple , 1/2 cup of pineapple chunks  and  1 cup of sugar  into  the  pan  . Mix well . Cook till sugar is dissolve . Once  pineapple juice is  evaporated  from pan .

4. Next  also add  roast  suji / rava , cashew nuts and raisins   and mix well .

5. Pour 1 cup of water  into the suji / rava  . Mix well . Cook for 5 minutes .

6.  After 5 minutes , once suji / rava  is done . When  Halwa  starts leaving  the side  of the pan .  Water is evaporated  from halwa .

7. Now switch off the flame . Transfer the Pineapple Halwa  in a bowl .

8. Serve . 

Taler Bora / Sweet Palm Fruit Fritters / Asian Sugar Palm Sweet Fritters

                                                               Blog  Post  No - 200  of  Paramita's Kitchen            

Ingredients :

1. Ripe Palm Fruit /  Tal ( pulp ) - 1 cup
2. Ripe Banana ( peel the skin of ripe banana )  - 3
3. Grated Coconut - 1 cup
4. White  Oil for frying
5. Sugar - 1 cup
6. Rice Flour - 1/2 cup
7. Semolina Or Suji - 1 cup

Methods :

1.  Take a plate and  Mash the banana .

2. Take a Mixing bowl . Now  Take  pulp ( ripe palm fruit / paka tal )  in a mixing bowl  and add  1 cup of
 Semolina Or Suji , mash  banana ,   1/2  cup  of  Rice  flour , 1 cup of sugar , 1 cup grated coconut and mix well .

3. Make  a batter .  Once batter is done .

4. Heat  enough oil in a wok . When oil is  completely hot .

5.  Take small portion of batter  from mixture . Make a round shape ball . Drops the round shape ball into hot oil  on low flame .

6. Fry till golden brown . Take out them from hot oil .

7. Remove excess oil .

8. Serve .

Chanar jalebi / Chanar jilapi

chanar jalebi is a traditional Bengali sweets . chanar jalebi is made  from fresh milk .

You  can also serve for guests , relative , home party and friends . chanar jalebi is a delicious sweets .

chanar jalebi is made from fresh milk , powder milk ,  slit cardamom , semolina and sugar .


Recipe is here of  chanar jalebi  ( How to make chanar jalebi )

Ingredients :

1. Milk - 1 Liter
2. Sugar - 1 Kg
3. Lemon Juice As Required
4. Oil As Required
5. Cardamom Powder - 1 tea spoon
6. All purpose flour  - 1 table spoon
7. Suji / Semolina  - 1 table spoon
8. Milk Powder - 1 table spoon
9. Baking Powder - 1/2 tea spoon
10. Slit cardamom - 2 

Methods :

1. Take a heavy bottom pan and switch on the flame .

2. Pour the milk in a heavy bottom pan . Stir on medium flame .

3.Bring milk to boil in a heavy bottom pan . Now reduce the flame very low . Gradually add lemon juice and mix well .

4. When milk start to curdles and switch off the flame . Remove heavy bottom pan from heat .

5. Place muslin over a bowl . Pour  curdles milk into muslin cloth and strain .

6. Wash and clean the chana / cottage  by water . Remove sourness and lemon smell from chana / cottage cheese .

7. Gather  up corners of muslin cloth and tie about 5 cm above curds  . Hang this bag for about 1 hours .

8. Gently squeeze bag , take down  chana / cottage cheese from bag  . Put the chana / cottage cheese in  a bowl . Keep a side . 

9.  Take a plate .  In  a  plate  now add chana / cottage cheese , all purpose flour / refined flour , Semolina / Baking Powder , cardamom powder . Mix  together . Knead  all ingredients for about 15 - 20 minutes . Make  a dough  from  mixture  . Once dough  is done . Dough is completely smooth  and  soft . Make ball from chana / cottage cheese .

10 . Now divide  dough into 10 portion . Now take one chana ball / cottage cheese and using hand start rolling the ball . Make a  7-8  inch cylindrical  thread of equal  dimension .

11. Next , make it  into jalebi shaped or spiral shaped  and  keep a side .

12. To Make Sugar Syrup : put sugar , slit cardamoms and water in a pan . Bring to boil on high heat stirring till sugar is dissolved . When sugar syrup is  done  and sticky consistency . Now reduce the flame very low .

13. Heat oil in deep fry pan on high heat  for about 5 minutes . When oil is completely hot . Reduce heat very to very low . Add 3 jilapi  one after the others . Fry till golden brown . Fry remaining jilapi  in the same way except do not increase  or reduce heat .

14. Put and  drops fried   Chanar jilapi immediately  in warm  sugar syrup . Soaked  to  the chanar jilapi for about 3 - 4 hours .

15. After 4 hours  , remove the  chanar jilapi from sugar  syrup .

16. Serve .

Rose Flavored Chawal Ki Kheer / Rice Pudding With Rose Flavored

Ingredients :

1. Milk - 1 liter
2. Sugar - 1 cup ( Sugar  as required )
3. Rose Water -  1 tea spoon 
4. Condensed Milk - 3 table spoon
5. Rice - 4 - 5 table spoon  ( basmati rice or Gobindobhog  rice )
6. Cashew nuts - 1 table spoon
7. Raisins  - 1 table spoon

Methods :

1. Wash and  rinse the rice under running water .

2. Soak  the rice in enough water for  3 - 4 hours . 

3. Take  a heavy bottom saucepan . Now pour 1 liter milk into a heavy bottom pan .

4. Heat  the milk  . When it  comes to a boil . Now add  soak the rice into hot milk  on low flame .

5. When rice are  completely cooked . Rice  is soft  and  mushy  . Now add sugar and mix well .  Stir till sugar is dissolved .

6. Scrape cream  of  saucepan  from side into milk . Mix it .

7. Now add raisins , 3  table  spoon  of  condensed milk  and  cashew nuts  .   Mix  well  .

8. When milk is completely thicken .

9. Now  switch off the flame .

10 . Next  add  1 tea spoon   spoon  of  rose water into chawal ki kheer . Mix well .

11. Transfer  to a serving bowl .

12. Serve  at  room temperature  or  cold .

Mango Rasogolla / Rasgulla Without Liquid Sugar Syrup / Dry Mango Rasogolla / Rasgulla

Rasogolla   is  Typically  and  classical  Sweet  . Which  is  popular  in   Kolkata   and  West Bengal's  ( A state of India ) . Mango rasogolla  is  Similar And  New  Version  of  Rasogolla . It  is  made  from fresh milk .

Mango Rasogolla  is made from cottage cheese , Mango pulp , sugar  and  other ingredients . Which is melt in mouth  and Mouth - Watering  dessert . I have no words  for mango Rasogolla . Because it's every bites is awesome  of  taste .

Even  this   recipe  is   similar   from  Rajbhog , Rasogolla / Rasgulla  .  But  to the recipe  Mango rasogolla is absolutely dry sweet . Dry   Mango  rasogogolla   is  famous sweet in Kolkata .

Mango rasogolla's   main ingredients  is  mango pulp , chhana , off course sugar . Even flavor is mango's  and  taste is unique .

You can also   stored it  in   Airtight  container  for  7  days  into refrigerator . Mango rasogolla  is  serve after of  the meal  . Mango  rasogolla  is  serve  also along to any occasion and  home party . You can    includes   to  mango  rasogolla  to  serve for your guest , relative and friends  .

Mango rasogolla  is similar recipe  from  rasogolla  and rajbhog  but  differences  is of flavor's and taste .  But  it  is  dry sweet  or  without  liquid sugar syrup  sweet   .   You can  made  it  often  at  your home  .

Recipe  is  to   here    (  How  To Make  Mango  Rasogolla  Without Liquid Sugar Syrup )  

Ingredients :

1. Cow's  Milk  -  1 liter
2. Lemon  juice  as  required
3. Sugar  As  Required Or About  5   cup of  Sugar
5. Mango Pulp - 1 cup
6. Khoya Powder As Required ( optional ) - 3 table spoon
7. Green Food Color As Required For Decorate ( Optional ) 
8. Saffron or Yellow  food  Color
9. Mango essence - 1/2 tea spoon 

Methods :

1. Take  a  heavy bottomed   vessel   . Pour the 1 liter of milk into the vessels . Stir .

2. Once  milk  bring  to  boil . Now add  lemon juice into the hot milk .

3. Once milk is curdled  .  Then  switch  off  the  flame .

4. Take a  bowl  and  put the muslin cloth on the bowl . Pour the curdled milk  on  the  muslin  cloth  and  strain it . Wash  and  clean  the chana  by  the normal water . Drain the water . Squeeze   excess  water from the chhana / chhenna   .

5. Take  a  flat  plate  and  put the chhana / chhenna  on the flat plate . Now  also  add 1/2  tea spoon of  yellow  food  color . Mix  it  very well . (  I have used for  this  Recipe  to  yellow  food color ) ,  Mash  and  press the  ( chhana / chhenna / cottage cheese )  with   hand's  .

6. Next  start  to knead  to the chhenna / chhana   .  knead   the  cottage cheese    ( chhenna /chhana / cottage   cheese )    is  soft  and  smooth  .

7. Now break out   few of  portion from the chhenna / cottage cheese . Divide into  4  pieces  of  dough  and  make a ball  from the chhenna . Give a shape and make a lemon or round shape's ball . Put  the chhenna ball  on the plate .

8. Take a wok  and  pour  6 cup  of  water  into the wok . Also add  5 cup of  sugar ,  1 cup of mango pulp , 1/2  tea spoon of  mango essence  into water . Stir and mix it very well  on  high  heat . Stir till sugar is dissolved  and  water starts to boil . When bubbles starts to form .

9. Now  drops  the chhenna  ball  one after one  into hot water . Cover and close the lid on medium flame . let it cook for about 30 - 35 minutes .

10. After 30 minutes , open the lid and you  can  notice of the Rasogolla's size is increaseing  of  double  from  original     chhana's  of  ball  . Switch off the flame . Pour the  rasogolla  into the  bowl .  Soak the rasogolla into sugar syrup  for about 5 - 6 hours . Keep a sides  or put the rasogolla into the refrigerator .

11. After 5 hours  remove the rasogolla from the sugar syrup . Put the rasogolla on the plate .

12. For the garnish . Take a bowl  and  add  3 table spoon khoya powder . Take a another bowl add 1 tea spoon of khoya powder  and add  pinch of green food color and mix it very well . Keep a side .

13. Take one piece of  rasogolla . Coat the rasogolla into khoya powder and coat it very well .

14. Now  Sprinkle  the  green khoya powder mixture  on top of mango rasogolla . Repeat the process in the same way .

15. Serve the Dry Mango Rasogolla at room temperature  or chilled . 

Nolen gurer sondesh Recipe / gurer sandesh / Nolen gurer sandesh recipe / Traditional Bengali Sweet Cottage Cheese with With Date Palm Jaggery ( Recipe )

 Nolen  Gurer  Sandesh  is  a Traditional Bengali Dessert . Nolen  Gurer  Sandesh  is a  popular Sweet  in  West Bengal  ( A  State  of  India ) .  Nolen Gurer Sandesh  is made  with cottage cheese or chana , gur or jaggery  . Channa  or cottage cheese  is made  from  fresh  milk .Nolen  gurer  Sandesh  can be  made  in  minutes . Nolen gur er sandesh  is  also  serve to  every  Bengali's   special  occasion .

You  Can    serve  with  your  guests , relatives  and  friends . It  is  a festival special  sweet . Nolen gur er sandesh  is a great taste . This sandesh  is  also winter special  dessert .  Every  Bengali's  is a  favorite sweet .

You  can   Serve  after  of  meal . Nolen  gurer  sandesh   is  a  Melt in mouth dessert .  It is also mouth watering dessert .

It  is a healthy dessert . Sandesh  is high sources of calcium , protein  and minerals . Cottage cheese is best source of  calcium and protein . Jaggery is  also  best  of  iron . Nolen Gurer Sandesh  is good  for vegetarian people .   

Ingredients :

1. Milk - 2 liter

2. Lemon juice as required

3. Nolen Gur /  Date palm jaggery

4. Ghee ( Clarified butter ) / Butter 

Methods :

1. Switch on the flame . Take a heavy bottom pan  and pour the milk into the pan .

2. Bring  milk   to boil in a pan  on medium heat .

3. Now  add lemon juice gradually  into hot milk . Stir . When  Milk is completely curdled  and separate water from milk  . Then switch off the flame .

4.Take  a bowl  and muslin cloth . Put  the muslin cloth  on  the  bowl .

5. Pour the curdle  milk  into the muslin cloth . Strain it .  Wash  the  curdled with  cold  water  and remove  the lemon smell . Drain the water . Squeeze excess water from the Channa / cottage cheese .   Allow to cool .

6. Once it is  cool . Then  put the  chhenna  ( Channa / cottage cheese )    into  flat  plate .   knead the Channa   with  hand  .

7. Take a wok . Switch on the flame . Now add   chhenna  ( Channa / cottage cheese )   and Jaggery /  gur . Reduce the heat to very low .

8. Continuous  stirring  prevent  to  burn  . When  the mixture  release   to  the   sides  of  wok  .  Mixture  is very thicken  consistency . Then  switch off  the flame . Allow  to cool   the mixture .

9. Once  cool  the  mixture . Now  take  to   few  mixture . Make a small ball . Roll  the mixture  very  well  with hand .

10. Take  a molds  . Brush  the  molds  inside   with  ghee or butter .

11. Now  take  one  pieces   mixture ball  . Press  the mixture  ball  into the molds . Now  give  a shape  to  the  mixture ball  with  the mold .

12. Repeat  other  sandesh   in  the same  way .

13. Put  the  sandesh   in  the  plate .

Lavang Latika / Lobongo Lotika ( Holi Special Recipes )

Labongo lotika  is a  Traditional Bengali Dessert . It is made with all purpose flour , khoya or mawa , sugar , cardamom powder , grated coconut and cloves . Which is  made  using  with  all purpose flour and cloves . This dessert can be  to  served  any occasion or party .

It  is made  very easy .  Lavang latika  is  melt in mouth  dessert . Lavang latika  is also serve to any occasions  like Holi  Party , Diwali  Party  or any occasions .  It  is  Envelope  type   sweet  .

Lovang Latika Or Lobongo  Lotika is  a  2 in 1 sweet . Central  part  is filled with khoya  or mawa , sugar and many types of dry fruit .  Last  or  outer  part is coat with envelope or Pastry .

Lavang Latika is a mouth watering or delicious sweet . It is served  after the meal .

 (  For  Making  The  Filling )      

Ingredients :

1. Grated coconut -  5 - 6  table spoon
2. Grated Khoya / Mawa - 1small bowl
3. Raisins - 2 table spoon ( finely chopped )
4. Cashew Nuts - 2 table spoon ( finely chopped )
5. Cardamom powder - 1/2 tea spoon
6. Sugar As required

Methods :

1. In a pan or wok  add grated coconut , sugar , cardamom powder, finely chopped cashew nuts & raisins . Mix together .

2. Mix it very well and continuous stir .

3. The Mixture  is releasing  more  water  and  keep string   because  prevent  the  burn  from the  mixture .

4. When water is evaporated from the mixture  . Mixture is completely dry .

5. Now ready is mixture .

6. Switch off the flame .

7. Allow  to cool for  about 2 hours and keep a side .

      (  For   Making  The  Dough )

Ingredients :

1. All purpose flour / maida  - 1 medium  bowl
2. Oil  / ghee ( clarified butter )   as   required
3.Water  As required
4. Pinch of salt 

  Methods :

1. In a bowl  add all purpose flour / maida , pinch of salt  and oil . Mix it very well .

2. Then  add  water gradually into the all purpose flour . Mix it very well . Knead the dough from the flour .

3. Make a soft dough from the All purpose flour .

4. Rest the dough  for about  10 - 20  minutes . keep a side  and cover it .

              
   ( For   Making  The  Sugar  Syrup  )

Ingredients :

1. Sugar  As Required
2. Water As Required

Methods :

1. Put  water , and sugar in a pan .

2. Bring to boil  on high heat  stirring  till  sugar is dissolved .

3. When sugar syrup is completely thicken  reduce to heat very low .

(  For  Making  The  Pastry  )

Ingredients :

1. Handful of cloves

2. Oil / Ghee As Required

3. Water  as required 

Method :

1. Now  take  rest  the  dough .  Rub hands with little oil .

2. Break  the  dough  and  Divided  into  10  equal  parts .

3. Roll  the  ball  by of  hands . Now put the ball into of  bowl . Keep a side .

4. Take one ball . Dip the ball into the oil .  Then   Roll out the ball from the ball .

5. Take  One tea spoon of mixture .

6. Put  1  tea spoon of  mixture  in  the center of the circle  and  then fold from all the side . Seal the edges  of  Lavang Latika .

7.  Make a square packet or  parcel .

8. Now take 1 pieces of cloves . Seal  the edges or  center  by 1  pieces of   cloves  . Keep a side .

9. Take a wok , add oil into the wok . When oil is hot . Oil should not very hot . Reduce the flame to very low .

10. Drop one after one  lavang latika   into the hot  oil fry till golden  brown  color  on very low heat  .

11. Take out them from the oil . Remove excess oil from the lavang latika  .

12. Now , dip  the lavang latika  one after one  into the sugar  syrup for about 5 minutes .

13. After 5 minutes take out them from the sugar syrup .

14. Put the lavang latika  on  a  serving plate .

15. Serve the lavang  latika  at room temperature .

Gajar Ka Halwa Recipe / How To Make Gajar Ka Halwa / Carrot Halwa Recipe

Gajar  ka halwa  is made  with milk , carrot , lot  of nuts  or many types of dry fruit ,  sugar  and ghee . Traditionally gajar ka halwa  is  made with    milk , condensed milk , khoya , ghee  and  nuts . It is a rich dessert .

  Gajar  ka  Halwa  is popular dish  in  North India . Gajar ka Halwa is  a mouth watering  and  delicious  dish  .

              It is a  very delicious dish . It is a winter season and winter special dish .  It is also occasional    dish . Gajar ka halwa can be serve  with warm or chilled . Gajar ka halwa is also serve with  ice cream .
This halwa serve after meal .

     Carrots  are  root  vegetable  and crunchy vegetable  .  It  is a highly nutritious food .  Carrot is a good for eye health  . Prevention of Night Blindness . Gajar ka halwa good for child  and school going  children .

Carrot   is  best  source  of  Fiber , Vitamin  A , Potassium  and  Antioxidant . It is a power house of  Nutrition  . They are also good source of  fiber , micro nutrition  and minerals . Carrot  is good source of vitamin A .Carrots are best source of Vitamin B6 and  Biotin .

Gajar  ka halwa  is made  with milk , carrot , lot  of nuts  or many types of dry fruit ,  sugar  and ghee . Traditionally gajar ka halwa  is  made using   milk , condensed milk , khoya , ghee  and lots of  nuts . It is a rich dessert . Gajar  ka  Halwa  is popular dish  in  North India . Gajar ka Halwa  is  a mouth watering  and  delicious  dish  . It is a  very delicious dish . It is a winter season and winter special dish .  It is also occasional    dish . Gajar ka halwa can be serve with  warm or chilled . Gajar ka halwa is also serve with  ice cream . This halwa serve after meal .


     Carrot  is  root  vegetable  and crunchy vegetable  .  It  is a highly nutritious food .  Carrot is a good for eye health  . Prevention of Night Blindness . Gajar ka halwa good for child  and school going  children .
 Carrots  are best source of Fiber , Vitamin A , Potassium  and Antioxidant . It is a power house of  Nutrition  . They are also good source of  fiber , micro nutrition  and minerals . Carrot  is good source of vitamin A .Carrots are best source of Vitamin B6 and  Biotin .


Recipe is Here , How to Make Gajar Ka Halwa Recipe
    



    




        Ingredients : 

1. carrot : 1 kg
2. cow's milk - 1 liter
3. Sugar  as required
4. Cardamom Powder - 1 tea spoon
5. Ghee ( clarified butter ) - 1 tea spoon
6. Raisins / Kishmish - 1 tea spoon
7. Cashew nuts / Kaju  - 1 tea spoon

Methods :

1. Wash  and clean the carrot .

2. Peel  the carrot  from the skin .

3. Take a grater machine . Grate the carrot . Keep a side .

4. Take  a wok . Then add  1 table spoon of ghee  into the wok . When ghee start to melt .

5. Then add  grated carrot into the ghee . Reduce the flame .

6. Next  add sugar into the carrot . Mix it very well . Stir for 1 minutes . Carrot release more water .

7.  Pour  the   milk  into the carrot . Mix it very well .

8. Now  add  cardamom powder into the mixture . Mix it very well .

9. Cook  until   all milk is absorbed and  carrot  mixture . When  milk  is evaporated  from the carrot mixture   .  Mixture  is  completely  dry . Mixture  starts to leave on side .  Then add cashew nuts and raisins . Mix it very well .

10 .  Switch off the flame .

11. Transfer to the gajar  Ka halwa  in a  serving bowl .

12. Garnish  with  cashew nuts and raisins .

13. Serve warm and chilled . 

Poha kheer / Rice Flakes Pudding / Chirer Payesh

Poha  kheer  is  a  famous   Dessert . Poha Kheer  is made  with Rice flakes  , milk , sugar , and cardamom powder . It  is a Healthy and Nutritive Dessert . You can served  to guest . 

Poha Kheer is Delicious and Mouth watering dessert .Poha  kheer  is  easy to make .

Recipe  is  Here ( How to make Poha Kheer )

Ingredients :

1. Poha / Rice Flakes / Flattened Rice    -  1 small bowl

2. Milk - 1 liter

3. Slit and crushed  cardamom - 1 pieces

4. Sugar  as  required

5. condensed  milk - 2 table spoon

6. Ghee / clarified  butter  - 1 table spoon

7. Cashew Nut - 1 table spoon

8. Raisins - 1 table spoon 

Methods :

1. Take a pan . Add   ghee into the pan .

2. When  Ghee  starts to melt . Then add poha/rice  flakes  into the ghee . Fry till golden brown color .Take out the poha  from the pan .

3. Now  add milk into the pan . When milk stats to boil . Reduce to the flame . Continuous stirring .

4. Milk reduce to half . Then add sugar , condensed  milk and crushed and slit cardamom  . Continuous stirring . Once the sugar is  dissolves .

5. When  milk start to  thicken . Then add poha / Rice Flakes / Chire  into the hot milk . Mix it very well . Stir .

6. Then switch off the flame . Pour the kheer into  the serving bowl . Allow to cool .

7. Garnish with  raisins and cashew nut . Serve chilled .