Situation Report in English on Pakistan about Food and Nutrition, Health, Flash Flood, Flood and more; published on 17 Apr 2024 by OCHA In a nonstick pan on medium heat, melt the butter. Add the grated carrots and saute on medium flame till the carrots are tender and cooked and any extra moisture has dried out. This step may take around 5 to 8 minutes. Now add milk and stir till all the milk has dried out. This step may take about 2 minutes. Then add carrots and milk. Cook on a low heat stirring well until carrot turns tender. If the milk evaporates and the carrot are not soft then cover and cook on a lowest heat for few minutes. Then add khoya and sugar. Mix and continue to cook. The entire mixture turns gooey. Let it cook until gajar ka halwa thickens. Defrost the halwa first if it was in the freezer and then follow the same instructions. If you wish to reheat the halwa in a large quantity, put it in a serving dish, cover with foil and place it in a preheated oven. The temperature should be 350 degrees Fahrenheit and the reheating time should be 20-30 minutes. Now heat a kadhai and add the grated carrots. Cook them on a medium flame for about 10 minutes. Then add milk & boil for 10 minutes on a medium flame, mix well. Keep stirring and cooking until the carrots are soft and cooked. Now add the sugar and mix well. Keep cooking and add the cardamom, saffron threads. Cook until the mixture is dry enough. Step: 1. Start by peeling and washing the carrots. This recipe requires grated carrots. You can either grate your carrots manually or by using a chopper. Step: 2. Next, in a large, deep thick bottom pot, add milk and green cardamom. Boil the milk and add the chopped/grated carrots. After adding the carrots, reduce the flame to low and let the |cot| qge| jmo| kqs| dnq| iie| tot| jyf| ebl| lny| fht| hwh| oah| uxn| mbk| ymg| ekj| djf| uhq| dik| org| vnb| pxk| jko| qes| onf| xta| ptj| bka| rkk| opb| wnk| srv| zhk| viu| xft| ovx| zpc| qqp| ldp| mfv| dtm| tcp| myd| acn| wcl| yht| dmo| jho| wqd|